Go Back
–+ servings

Rishta recipe

libyan food
Rishta or Rishda is a favorite Libyan/North African dish.
Print Recipe
Course Main Course
Cuisine libyan
Servings 4

Ingredients
  

  • For the pasta:
  • 750 g white flour
  • 1 egg beaten
  • 1 tea spoon salt
  • 200 ml water enough to make a hard dough
  • Base sauce to cook meat:
  • 4-6 lamb meat pieces
  • 1 medium onion finely chopped
  • 3-4 table spoon tomato paste
  • 1 tea spoons each of:
  • black pepper
  • turmeric
  • red chili powder
  • ginger
  • cinnamon
  • 11/2 liter boiling water
  • Busla/Onion sauce:
  • 4-5 medium onion cut into thin wings
  • 2 cups chick peas soaked over night
  • 1 tea spoon ground cloves
  • 2 sticks cinnamon or 2 teaspoons ground cinnamon

Instructions
 

  • Mix the flour with the egg and salt. Add water gradually till you get a hard dough.
  • Knead the dough. On a clean surface sprinkle cornflour under and over the dough, and roll out.
  • Cut into strips and put through a pasta machine repeatedly, first to thin out and the second time to produce thin noodles similar to angel hair pasta.
  • Put onions, spices, tomato paste and oil at the bottom part of the couscousiere.
  • Stir and add the meat till the meat is cooked.
  • Cook the chickpeas. Slice the onions into rings and add to the sauce.
  • Place the rishda in the couscousiere and cook uncovered for around 15 minutes. Take down the couscousiere and pour the rishda into a bowl to fluff or separate the noodles to make sure they are not clumping. Put the rishda back in the couscousiere and cook again till fully cooked, around 20 minutes.
  • Add potatoes and pumpkin to the sauce at the bottom part of the couscousiere.
  • Take off the rishda, pour into a wide bowl if communal or separate plates. Pour the sauce over the noodles/pasta, and then add the meat and potatoes and pumpkin.
Tried this recipe?Let us know how it was!