Rishta recipe

Rishta or Rishda is a favorite Libyan/North African dish.

Servings: 4

Author:

Main Course

libyan

Instructions

1 Mix the flour with the egg and salt. Add water gradually till you get a hard
dough.
2 Knead the dough. On a clean surface sprinkle cornflour under and over the dough,
and roll out.
3 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.
4 Put onions, spices, tomato paste and oil at the bottom part of the couscousiere.
5 Stir and add the meat till the meat is cooked.
6 Cook the chickpeas. Slice the onions into rings and add to the sauce.
7 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.
8 Add potatoes and pumpkin to the sauce at the bottom part of the couscousiere.
9 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.