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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":514,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":565,"cookMinutes":566,"restMinutes":480,"difficulty":567,"course":568,"diet":570,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":557,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Steaming cooks them without waterlogging them, so they stay springy and absorb broth at the table instead of before it. Boiled noodles arrive already saturated and turn soft within minutes of the sauce going on. Steaming also lets you oil and separate the strands between rounds, which is what gives rechta its characteristic silky, non-sticky texture.","Why steam the noodles instead of boiling them?",{"answer":398,"question":399},"Almost always insufficient flour when cutting, or skipping the oiling between steams. Dust the rolled sheet heavily before folding it, shake the cut ribbons apart with your fingers, and after each steaming toss them in a wide bowl with a spoon of oil and a light sprinkle of water while they are still hot and pliable.","My noodles clumped into one solid mass — what went wrong?",{"answer":401,"question":402},"Yes, and that is the point of a marqa beida. Cook the onion in butter or oil over genuinely low heat with a pinch of salt and a lid on, stirring often. Salt draws out water and the lid traps steam, so the onion softens and turns translucent instead of caramelising. If you see any golden edges, the heat is too high.","Can I make the broth clear without any browning at all?",{"answer":404,"question":405},"The dough can be made and the ribbons cut a full day in advance — spread them out on a floured tray, cover loosely with a cloth, and leave them at room temperature to dry. They will steam slightly faster once dried. The broth can also be made a day ahead and reheated while the noodles steam.","How far ahead can I prepare the noodles?",{"answer":407,"question":408},"They are relatives rather than the same dish. The steaming technique and the Persian-derived name are shared across the region, but Algerian rechta is defined by its savoury white chicken broth with turnip and chickpeas, while Moroccan seffa is usually sweet, dressed with cinnamon, sugar and almonds. Regional versions vary enough that no single one can claim to be the original.","Is rechta the same as Moroccan seffa or Tunisian rechta?",[410,411,412,413,414,415],"Roll the dough far thinner than feels reasonable — you should see the shadow of your hand through it. Thick sheets give you rope, not rechta.","Flour the sheet generously before folding and cutting, or the ribbons weld together in the steamer and no amount of separating fixes it.","Toss the noodles with oil and a sprinkle of water between each steam. This is what keeps them separate and silky; skipping it gives you a solid cake.","Seal the join between pot and steamer basket with a strip of damp cloth or a ring of flour paste. Steam escaping at the rim means the top layer of noodles never cooks.","Keep the broth pale. If the onion browns, start again — the colour is the one thing that cannot be corrected later.","Serve the noodles and broth separately and let people combine them at the table, so the last portions are not sitting in liquid going soft.","🍜","Rechta is a plate of pale, hand-cut flat noodles that are steamed rather than boiled, then buried under a white chicken broth thick with chickpeas, turnip and courgette. Nothing in the dish is browned, so the taste is unexpectedly gentle: sweet onion cooked colourless in butter, cinnamon and black pepper doing all the aromatic work, chicken that has given everything to the liquid, and noodles that carry the broth without ever going slack. The three-steam method is the whole trick — steam, oil, rest, repeat — and it produces a texture no boiled pasta reaches. In Algiers this appears at Mawlid, at weddings, and whenever a household wants to show effort.","Rechta belongs to the cuisine algéroise, the refined city cooking of the capital and its coastal hinterland, and it is one of the clearest surviving examples of the Ottoman layer in Algerian food. The name itself is Persian in origin — rishta, meaning thread — and it travelled west through Turkish kitchens along with a whole family of hand-cut noodle dishes that appear from Iran to the Balkans under related names. What Algiers did with it was specific: instead of boiling the noodles, cooks treat them exactly like couscous, steaming them in the perforated top of a couscoussier over the very broth they will be served with.\n\nThe sauce is a marqa beida, a white sauce, and its rules are strict. The onion goes into fat over low heat and must not take colour; no tomato, no paprika, no browning of any kind is allowed near the pot. Seasoning comes from cinnamon and a heavy amount of black pepper, sometimes a few threads of saffron for a faint gold tint, and the body comes from chickpeas and the slow breakdown of the vegetables. Turnip is not optional in the Algiers version — it gives the broth a mild sweetness that the courgette then softens.\n\nThe dish carries occasion weight. It is closely associated with Mawlid, the celebration of the Prophet's birth, and with wedding tables, where a mountain of rechta arrives after the savoury pastries and before the sweets. Older cooks made the noodles at home, rolling the dough almost transparent and cutting it into threads with a knife, then drying them on cloths across the courtyard. That labour is what made the dish special, and it is also why most households now buy dried rechta from the market and steam it in the same way. Both are considered legitimate. Skipping the steaming and boiling the noodles instead is not.","Store the noodles and broth separately, both refrigerated, for up to three days. Reheat the noodles by steaming them for 10 minutes rather than microwaving, which dries the edges and leaves the middle cold. The broth reheats freely and thickens slightly, so loosen it with water. Cooked noodles do not freeze well; the broth does, for two months.",[421,422,423,424],"The full three-steam method written out with what the noodles should look and feel like at each stage.","A genuine marqa beida — the recipe tells you exactly how to cook onion for fifteen minutes without letting it colour.","Honest about shop-bought noodles, including which dried pasta actually works as a stand-in and which collapses.","The broth is built to be poured over, so it stays loose rather than reducing into a stew.",[426,427,428,429],"Couscoussier or pot with a steamer insert","Rolling pin or pasta machine","Large wide bowl for separating noodles","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},16,76,8,690,44,620,[438],"A dish of harissa on the side for anyone who wants heat, and a bowl of the reserved broth for topping up plates.",[440,443,446],{"name":441,"description":442},"Rechta bel hamra","The red-sauce version, cooked with tomato paste and paprika instead of the pale broth. Less typical of Algiers but common further east, and considerably more forgiving for a first attempt.",{"name":444,"description":445},"Rechta with lamb","Chicken swapped for lamb shoulder on the bone, simmered an extra 30 minutes before the vegetables go in. Richer, and the version often chosen for weddings.",{"name":447,"description":448},"Meatless rechta","The broth built on onion, chickpeas and vegetables alone, with a generous knob of butter at the end to replace the fat the chicken would have given.",[450,456,460,464,469,474,479,482,487,490,494,498,502,504,507,510],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"semolina","fine semolina","g","For the noodles",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},100,"flour","plain flour, plus plenty for dusting",{"qty":461,"name":462,"unit":463,"group":455},1,"fine salt","tsp",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},3,"olive-oil","olive oil, divided between dough and steaming","tbsp",{"qty":470,"name":471,"note":472,"unit":473,"group":455},200,"warm water, roughly","add gradually — semolina varies in thirst","ml",{"qty":475,"ref":476,"name":477,"unit":454,"group":478},800,"chicken","chicken thighs and drumsticks, skin removed","For the broth",{"qty":480,"ref":481,"name":481,"unit":454,"group":478},30,"butter",{"qty":483,"ref":484,"name":485,"unit":486,"group":478},2,"onion","onions, finely grated","piece",{"qty":461,"ref":488,"name":489,"unit":486,"group":478},"cinnamon","cinnamon stick",{"qty":491,"ref":492,"name":493,"unit":463,"group":478},1.5,"black-pepper","freshly ground black pepper",{"qty":461,"ref":495,"name":496,"unit":497,"group":478,"optional":8},"saffron","saffron threads","pinch",{"qty":499,"ref":500,"name":501,"unit":454,"group":478},240,"chickpeas","cooked chickpeas, drained",{"qty":461,"name":503,"unit":486,"group":478},"medium turnip, peeled and quartered",{"qty":483,"ref":505,"name":506,"unit":486,"group":478},"zucchini","courgettes, halved lengthways then in thick batons",{"qty":491,"name":508,"unit":509,"group":478},"water","l",{"qty":511,"name":512,"unit":513,"group":478},null,"salt","to taste",[515,519,524,528,532,536,540],{"text":516,"title":517,"timerSeconds":518},"Mix the semolina, flour and salt in a bowl, work in 1 tablespoon of the olive oil, then add warm water a little at a time until the dough gathers into a firm, slightly stiff ball. Knead on the worktop for 8 minutes, until it stops tearing when you stretch a corner and the surface goes smooth and matte.","Make the noodle dough",480,{"tip":520,"text":521,"title":522,"timerSeconds":523},"A pasta machine on its second-thinnest setting does this faster and more evenly than a rolling pin, and nobody in Algiers will hold it against you.","Wrap the dough and rest it for 30 minutes. Divide it into four, roll each piece out as thinly as you can manage — thin enough to see the shadow of your fingers through the sheet — then flour the surface heavily, fold it loosely into a flat roll and slice into ribbons about 3 mm wide. Shake the ribbons apart with floured fingers onto a tray.","Rest, roll and cut",1800,{"text":525,"title":526,"timerSeconds":527},"Melt the butter in the base of a couscoussier over low heat, add the grated onion and a pinch of salt, cover and cook for 12–15 minutes, stirring often. The onion must go soft, wet and translucent without a hint of gold. Add the chicken, cinnamon stick, black pepper and saffron and turn the pieces to coat.","Start the white broth",900,{"text":529,"title":530,"timerSeconds":531},"Pour in the water, bring to a gentle boil and skim the surface until it runs clear. Add the turnip and chickpeas, salt lightly, and simmer uncovered for 25 minutes. The broth should stay pale ivory and taste distinctly peppery.","Simmer the broth",1500,{"tip":533,"text":534,"title":535,"timerSeconds":527},"They will look half-cooked and chalky at this stage. That is correct.","Set the steamer basket over the simmering broth, sealing the join with a damp twist of cloth. Add the noodles loosely and steam for 15 minutes from the moment steam pushes through the top. Tip them into a wide bowl, sprinkle with a tablespoon of oil and a few drops of water, and rake them apart with a fork until every strand moves freely.","Steam the noodles the first time",{"text":537,"title":538,"timerSeconds":539},"Return the noodles to the basket and steam for 12 minutes, separate and oil them again, then steam a final 10 minutes. They are done when a strand is tender all the way through, bends without snapping, and glistens rather than looking dry. Add the courgette to the broth during this last steaming.","Steam twice more",720,{"text":541,"title":542},"Pile the noodles into a wide serving dish, ladle a little broth over them so they drink it in, then arrange the chicken, turnip, courgette and chickpeas on top. Pour more broth over at the table and keep the rest in a jug for topping up.","Assemble and serve","RESH-ta",[545,549,553],{"note":546,"swap":547,"original":548},"Dried rechta is normal in Algerian homes and steams identically. If using Italian pasta, choose flat ribbons about 3 mm wide and steam them from dry — round spaghetti and angel hair clump badly.","Dried rechta from a North African grocer, or dried fine tagliatelle","Homemade rechta noodles",{"note":550,"swap":551,"original":552},"The only requirements are that steam passes through and does not escape at the rim. A damp tea towel twisted around the join does the sealing job perfectly well.","Any pot with a metal steamer insert or colander that sits above the liquid","Couscoussier",{"note":554,"swap":555,"original":556},"You want mild sweetness and a vegetable that holds its shape for 40 minutes. Potato is a poor swap here — it clouds the broth that the whole dish is trying to keep clear.","Kohlrabi, or a peeled parsnip cut into chunks","Turnip","rechta","Rechta (Algiers Steamed Noodles in White Chicken Broth)","Rechta","رشتة","Rechta djazairia","algeria","Algiers",4,50,75,"medium",[569],"main",[571,572,573],"dairy-free","halal-friendly","nut-free",[476,452,500,505,488],[576,579,581,583],{"alt":577,"src":578},"Platter of Algerian rechta — pale steamed flat noodles topped with chicken, chickpeas, turnip and courgette in a white broth","\u002Fimages\u002Frecipes\u002Frechta\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-1x1.jpg",[557,586,587,588,589,590,591],"algiers","steamed noodles","white sauce","marqa beida","mawlid","algerian chicken","2026-08-20","dishroute-kitchen","Hand-cut semolina ribbons steamed three times until silky, then drowned in a pale chicken broth with turnip, courgette and chickpeas, seasoned only with cinnamon and pepper. Algiers celebration food.",{"en":596},"\u002Frecipe\u002Frechta",{"items":598,"total":737,"page":461,"limit":879,"hasMore":880},[599,634,667,697,731,763,794,820,842,852],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"romanized":604,"countrySlug":562,"baseServings":605,"prepMinutes":606,"cookMinutes":607,"difficulty":608,"course":609,"diet":611,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":592,"updatedAt":592,"authorSlug":593},"algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",6,20,70,"easy",[610],"soup",[571,572,573],[613,500,614,488,615],"lamb","tomato","mint",[617,620,622,624],{"alt":618,"src":619},"Bowl of Algerian chorba frik, a rust-coloured lamb and freekeh soup scattered with coriander and dried mint","\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"romanized":639,"countrySlug":562,"baseServings":605,"prepMinutes":640,"cookMinutes":641,"difficulty":608,"course":642,"diet":645,"mainIngredients":646,"images":650,"keywords":660,"publishedAt":592,"updatedAt":592,"authorSlug":593},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[643,644],"appetizer","street-food",[572,573],[647,484,648,649,488],"ground-beef","parsley","cream-cheese",[651,654,656,658],{"alt":652,"src":653},"Platter of golden Algerian bourek cigars, one broken open to show minced beef and melted cheese, with lemon wedges","\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[661,662,663,664,630,665,666],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"romanized":672,"countrySlug":562,"region":673,"baseServings":605,"prepMinutes":607,"cookMinutes":674,"restMinutes":480,"difficulty":675,"course":676,"diet":677,"mainIngredients":678,"images":680,"keywords":690,"publishedAt":592,"updatedAt":592,"authorSlug":593},"chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès",90,"hard",[569],[571,572,573],[613,452,500,614,679],"paprika",[681,684,686,688],{"alt":682,"src":683},"Platter of Algerian chakhchoukha — torn flatbread coated in red lamb sauce with chickpeas and carrot piled in the centre","\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[668,691,692,693,694,695,696],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":702,"countrySlug":562,"baseServings":703,"prepMinutes":480,"cookMinutes":704,"restMinutes":705,"difficulty":567,"course":706,"diet":708,"mainIngredients":710,"images":713,"keywords":723,"publishedAt":592,"updatedAt":592,"authorSlug":593},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",12,45,60,[707],"dessert",[709],"vegetarian",[452,711,481,712],"almonds","orange-blossom-water",[714,717,719,721],{"alt":715,"src":716},"Tray of Algerian kalb el louz cut into golden syrup-soaked diamonds, each topped with a whole blanched almond","\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[724,725,726,727,728,729,730],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"romanized":734,"countrySlug":562,"region":736,"baseServings":605,"prepMinutes":737,"cookMinutes":565,"restMinutes":480,"difficulty":608,"course":738,"diet":740,"mainIngredients":742,"images":746,"keywords":756,"publishedAt":592,"updatedAt":592,"authorSlug":593},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,[644,739],"snack",[709,741,571,573],"gluten-free",[743,744,466,745],"chickpea-flour","eggs","cumin",[747,750,752,754],{"alt":748,"src":749},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[732,757,758,759,760,761,762],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"romanized":768,"countrySlug":562,"baseServings":433,"prepMinutes":641,"cookMinutes":480,"restMinutes":674,"difficulty":608,"course":769,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":592,"updatedAt":592,"authorSlug":593},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",[770],"bread",[709,573],[452,458,773,774,775],"yeast","sesame-seeds","milk",[777,780,782,784],{"alt":778,"src":779},"Round golden Algerian khobz dar loaf topped with sesame and nigella seeds, one piece torn away to show the soft crumb","\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[787,788,789,790,791,792,793],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":797,"countrySlug":562,"baseServings":564,"prepMinutes":799,"cookMinutes":565,"restMinutes":480,"difficulty":567,"course":800,"diet":801,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":592,"updatedAt":592,"authorSlug":593},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",40,[644],[802,709,571,573],"vegan",[452,484,614,804,679],"bell-pepper",[806,809,811,813],{"alt":807,"src":808},"Stack of 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