Rechta Algéroise (Algiers Fine Noodles in Cinnamon, Turnip & Chickpea White Broth) – Authentic Algeria Recipe
Festive Algiers white-sauce noodle dish perfumed delicately with cinnamon and sweet turnips.
- Country of Origin
- 🇩🇿 Algeria (North Africa, Africa)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Steamed fine flat noodles (rechta/vermicelli), Tender turnips and zucchini, Plump chickpeas, Ground cinnamon, White pepper
Ingredients for Rechta Algéroise (Algiers Fine Noodles in Cinnamon, Turnip & Chickpea White Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) steamed fine flat noodles (rechta/vermicelli), prepped into bite-sized pieces
- 1.5 cups tender turnips and zucchini, washed and trimmed
- 1 cup plump chickpeas
- 1 medium onion and 3 cloves garlic, finely minced with ground cinnamon
- 1.5 tbsp traditional Algeria seasoning (white pepper, orange blossom/herb note, clarified butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, ground cinnamon, and white pepper, orange blossom/herb note, clarified butter for 30 seconds.
- Add steamed fine flat noodles (rechta/vermicelli) and tender turnips and zucchini, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Algeria sauce clings glossily to every strand.
- Finish with plump chickpeas and serve piping hot.