Rechta Explained

Rechta
Alternate Name:	Tarechta
Country:	Algeria
Course:	Main course
Served:	Hot
Variations:	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]

Notes and References

Book: Bouayed, Fatima-Zohra . La cuisine algérienne . Messidor/Temps actuels . 1970 . Paris . 223 . fr.
- Book: Taïeb, Jacques . Etre juif au Maghreb à la veille de la colonisation . 2013 . Albin Michel . 978-2-226-20115-7 . fr . Google Books.
- Boumedine, Rachid Sidi . 2001 . Alger telle qu'en elle-même . La Pensee de Midi . 1621-5338 . fr . Algiers as in itself.
Book: Cherifi, Nouara . Cuisine de Maman: Mouton d'Aïd . 2019-11-27 . Le Lys Bleu Éditions . 979-10-377-0315-6 . fr . Google Bppks.
- Book: Zouari, Ilyes . Petit dictionnaire du Monde francophone . 2015 . Editions L'Harmattan . 978-2-336-37395-9 . fr . Google Books.
- Book: Auzias . Dominique . Labourdette . Jean-Paul . ALGER 2019/2020 Petit Futé . 2019-05-09 . Petit Futé . 978-2-305-00954-4 . fr.
Rosenberger . Bernard . 1989 . Les pâtes dans le monde musulman . Médiévales . 8 . 16 . 77–98 . 10.3406/medi.1989.1138 . fr . Pasta in the Muslim world.
Web site: 29 October 2004 . M. A. . Haddadou . Parlez-vous l'algérien? Dioul, bourek et rechta . Info Soir . 2022-06-04 . https://web.archive.org/web/20140221225643/http://www.infosoir.com/editarchive.php?lejour=&lemois=&annee=2010&id=22440 . 2014-02-21 . fr . Do you speak Algerian? Dioul, bourek and rechta.
Book: Auzias . Dominique . Labourdette . Jean-Paul . Alger 2012-2013 . 2012 . Petit Futé . 978-2-7469-5576-9 . fr.
- La spéculation mine l'Aïd El Fitr . Le Maghreb . fr . Speculation undermines Eid El Fitr.
Book: Bouksani, Louisa . 1989 . Gastronomie Algérienne . Algiers . Ed. Jefal . 190.
Book: Yasmina . Cherrad-Benchefra . Valéry . Debov . Yacine . Derradji . Dalila . Smaali-Dekdouk . Ambroise . Queffélec . 2002 . Le Français en Algérie. Lexique et dynamique des langues . Brussels . De Boeck Supérieur . 484 . 2801112941 . fr.
Book: Schürings . Hildegard . Lamari . Moktar . Forces Feminines et Dynamiques Rurales en Tunisie: Contributions socio-économiques et espoirs des jeunes filles du monde rural . 2000 . Editions L'Harmattan . 978-2-296-40432-8 . fr . Google Books.