Rechta
Traditional Algerian rechta with chicken and vegetables in Algiers
Alternative namesTarechta
CourseMain course
Place of originAlgeria
Serving temperatureHot
VariationsAlgerian rechta
Algerian chicken and vegetable rechta with red sauce
Algerian rechta

Rechta (Arabic: رشتة) is a dish made from pasta cut into thin fresh artisan strips, typical of Algeria.[1] It is in particular the symbolic dish of Algiers cuisine.[2]

Etymology

The word comes from the Persian rista, meaning "thread" and commonly used to refer to pasta.[3]

The word rechta is Berberised to tarechta, still commonly used in Oran and Tlemcen in Algeria, from the root rkt or rcht.[4]

Variants

Algeria

Rechta is a popular pasta dish in Algeria, and is particularly beloved in the cities of Algiers and Constantine, where it is considered a specialty.[5]

In Algiers, rechta is typically served with a meat and vegetable sauce that is seasoned with a variety of spices. The sauce may contain chickpeas, potatoes and other vegetables. Some versions of the dish include a roux made from flour and oil, which is used to thicken the sauce and give it a smooth texture. The pasta itself is typically made from a combination of semolina flour and water, and is rolled out into long, flat noodles that are cut into strips.[6]

In Constantine, rechta is often served with a tomato-based sauce that includes a variety of vegetables, such as onions, carrots and green peppers. The sauce may also contain meat or poultry, such as chicken or lamb, and is typically flavored with herbs like parsley and cilantro. Some versions of the dish may also include chickpeas or other legumes. The pasta used in Constantine is similar to that used in Algiers, and is also made from semolina flour and water.[7]

In both cities, rechta is considered a festive dish that is often served on special occasions like weddings and religious holidays.

Tunisia

In Tunisia, rechta is also consumed in Bizerte, but it is typically served in a soup or stew. The pasta is often prepared in a similar way to Algerian rechta, but it is cut into shorter lengths and may be a bit wider, particularly with rechta jerya or rechta njara.[8]

References

  1. ↑ Bouayed, Fatima-Zohra (1970). La cuisine algérienne (in French). Paris: Messidor/Temps actuels. p. 223.
    - Taïeb, Jacques (2013). Etre juif au Maghreb à la veille de la colonisation (in French). Albin Michel. ISBN 978-2-226-20115-7 – via Google Books.
    - Boumedine, Rachid Sidi (2001). "Alger telle qu'en elle-même" [Algiers as in itself]. La Pensee de Midi (in French). ISSN 1621-5338.
  2. ↑ Cherifi, Nouara (27 November 2019). Cuisine de Maman: Mouton d'Aïd (in French). Le Lys Bleu Éditions. ISBN 979-10-377-0315-6 – via Google Bppks.
    - Zouari, Ilyes (2015). Petit dictionnaire du Monde francophone (in French). Editions L'Harmattan. ISBN 978-2-336-37395-9 – via Google Books.
    - Auzias, Dominique; Labourdette, Jean-Paul (9 May 2019). ALGER 2019/2020 Petit Futé (in French). Petit Futé. ISBN 978-2-305-00954-4.
  3. ↑ Rosenberger, Bernard (1989). "Les pâtes dans le monde musulman" [Pasta in the Muslim world]. Médiévales (in French). 8 (16): 77–98. doi:10.3406/medi.1989.1138.
  4. ↑ Haddadou, M. A. (29 October 2004). "Parlez-vous l'algérien? Dioul, bourek et rechta" [Do you speak Algerian? Dioul, bourek and rechta]. Info Soir (in French). Archived from the original on 21 February 2014. Retrieved 4 June 2022.
  5. ↑ Auzias, Dominique; Labourdette, Jean-Paul (2012). Alger 2012-2013 (in French). Petit Futé. ISBN 978-2-7469-5576-9.
    - "La spéculation mine l'Aïd El Fitr" [Speculation undermines Eid El Fitr]. Le Maghreb (in French).
  6. ↑ Bouksani, Louisa (1989). Gastronomie Algérienne. Algiers: Ed. Jefal. p. 190.
  7. ↑ Cherrad-Benchefra, Yasmina; Debov, Valéry; Derradji, Yacine; Smaali-Dekdouk, Dalila; Queffélec, Ambroise (2002). Le Français en Algérie. Lexique et dynamique des langues (in French). Brussels: De Boeck Supérieur. p. 484. ISBN 2801112941.
  8. ↑ Schürings, Hildegard; Lamari, Moktar (2000). Forces Feminines et Dynamiques Rurales en Tunisie: Contributions socio-économiques et espoirs des jeunes filles du monde rural (in French). Editions L'Harmattan. ISBN 978-2-296-40432-8 – via Google Books.
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