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Rishda: Libyan Homemade Pasta Stew Recipe

This is one of my favorite North Africa - Libyan Dishes that I love, not only me but most of all other expats that I knew while I was living there. This is another winter traditional dish which keeps one warm during winter days. Thanks to the fenugreek and the rest of the beans that makes a perfect combination, saucy stew.  

This is by the way quite similar to the Moroccan Fava Beans Soup - Fetat Al Shitba , that I shared with you guys couple of months ago and became one of the blog's most popular recipes. 

This meal requires soaking the fava beans and chickpeas in cold water for at least 2 hours before cooking. I usually soak my beans overnight. Sometimes I even soak and boil the beans in general and freeze them for immediate use later during each month meal planning. 

In North African Traditional Cuisine we use dry meat quite a lot. Which I guess come from the Amazigh / Berber culture. This dry meat known as Gedid is meat salted and dried by the sun to be preserved for longer periods. Its often used to adds a special smoky taste to lots of traditional dishes just like the purpose of beef or chicken stock / bouillon cubes. 

I hope you guys enjoy this cooking inspiration. 







Serving for 4 people :

The Pasta: 

4 dl ,  250 g flour
2 1/2 dl,  250 ml water
1 teaspoon salt

Method 

In your blender or in a bowl mix the flour, water and salt and until you form a hard dough. Once done, cover the dough in plastic and let it rest for about 5 / 10 min.

You can either use a pasta machine or make the pasta by hand as seen in the photos below. Use flour to lay the dough make it very thin. Then roll it like a paper and cut it right in the middle horizontally.

Then start cutting it from the side to small thin noodles as you can see. Until you are done with all the dough. Cover with flour and leave on a tray to dry while you make the sauce.

The Sauce: 

1 tablespoon of glee (or Gargoush / khlee3)
2 tablespoon vegetable oil
2 medium onions finely chopped
3 tablespoons tomato paste
1 cup fresh parsley or coriander or both finely chopped
1 cup fresh dill, finely chopped
2 small or 1 big garlic clove minced
1000 ml hot water
2 cubes chicken stock / bouillon ( if you don't have glee / gargash )
1 handful of dried chickpeas, soaked in cold water for 2 hours
1 handful of fava beans, soaked in cold water for 2 hours
1 handful of peas, frozen , or dry soaked in cold water for 2 hours
1 handful of green lentil
1 teaspoon fenugreek
1 teaspoon ground turmeric
1 teaspoon black pepper
1 tablespoon red pepper

Lemon for garnish

Ps. This can be also made with chops of Gedid (dried meat), lamp or beef pieces.

Method

Heat vegetable oil in a large soup pot . Add chopped Onions and glee / garshoush and sauté for 5 minutes until soft, add tomato, tomato paste, spices and sauté for an additional 2-3 minutes.

Add 1000 ml hot water, 2 chicken stock cubes and bring to boil. Add fava beans, chickpeas, and peas if dry, if frozen leave them for later. Cook for 20 min until the fava beans and chickpeas get a bit soft. Then add lentils and cook for 10 more minutes until they are also cooked. 

Add the peas if frozen and simmer on medium heat until all beans and lentils are cooked and tender about 5 min. Make sure to add a little bit of hot water if the sauce thickens. 

Once all beans are cooked. Finally add the pasta, minced garlic, parsley or coriander, dill and basil. Cover and simmer on low heat until noodles are cooked for about 10 minutes.

Serve after you garnish with lemon, dill and basil. 

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