Algerian Tlitli — Homemade Noodles with Chicken and Chickpeas
Tlitli is one of those Algerian dishes that warm the soul and bring the family together around the table. These small, irregular noodles, shaped by hand, soak up the broth fragrant with ras el hanout and cinnamon, while the chicken melts and the chickpeas add their sweetness. Wondering which spices characterise Algerian cuisine? Ras el hanout, cinnamon and dried mint are at the heart of this recipe and give it all its personality. Unlike Moroccan couscous, which is more sweet and savoury, Algerian tlitli relies on a warm, spicy balance typical of eastern Algerian cooking. Make it on a rainy Sunday, you'll see, it's a real culinary hug!
Ingredients
- Durum wheat flour300 g
- Fine semolina100 g
- Warm water180 ml
- Salt1 tsp
- Chicken breasts400 g
- Onion1 large
- Cooked chickpeas200 g
- Tomato paste2 tbsp
- Ras el hanout1 tsp
- Cinnamon1/2 tsp
- Olive oil3 tbsp
- Fresh coriander1 bunch
- Dried mint1 tsp
- Black pepper1/2 tsp
Instructions
- 1
In a bowl, mix the flour, semolina and salt. Add the warm water gradually and knead until you get a firm dough. Let rest for 15 minutes.
- 2
Divide the dough into small pieces and roll between your palms to form irregular noodles (tlitli). Lightly flour them to prevent sticking.
- 3
In a pot, sauté the chopped onion in olive oil. Add the diced chicken and brown. Stir in the tomato paste, ras el hanout, cinnamon, pepper and dried mint. Mix for 2 minutes.
- 4
Cover with water (about 1 litre), add the chickpeas and simmer over medium heat for 20 minutes.
- 5
Gently add the tlitli noodles to the simmering broth. Stir gently and cook for 10-12 minutes, until tender and the sauce has thickened.
- 6
Adjust the salt, sprinkle with chopped fresh coriander and serve hot in bowls.
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