The iconic Rechta

Rechta, this traditional Algerian dish, was recently voted the best dish in Africa and the second-best noodle dish in the world! This recognition highlights the richness and unique taste of this ancestral specialty. It is composed of long strips of wheat semolina dough that are rolled into very fine noodles. The delicate texture of the noodles perfectly complements sauce-based preparations, such as white sauce.

Zerda Rechta is best enjoyed fresh, and steaming it will help to keep its delicate, melting texture throughout a short cooking period.

We also offer mini-Rechta dry pasta, allowing you to vary your pleasures and keep your product longer at room temperature.

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Traditional Trida pasta: a precious heritage to appreciate

Originating from the eastern region of Algeria in Constantine, Trida is a culinary specialty deeply rooted in Berber tradition. Rooted in Algerian gastronomy, Trida pasta is renowned for its delicate texture and square form. This distinctive  finesse of Constantine cuisine represents the perfect blend of tradition and craftsmanship. The traditional preparation of Trida is a true art, requiring meticulousness and patience. To make a delicate and thin dough, careful attention is used in every stage, from kneading to cutting. They are then dried at very low temperatures for an entire day and night, reproducing the artisanal tradition of homemade Algerian pasta, just as our grandmothers used to make.

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Chakhchoukha, the festive and tasty dish

The preparation techniques for Chakhchoukha can differ based on the location. The base of the preparation remains the same, consisting of semolina pasta that has been crumbled and then dried. It is a festive dish that is made in most families especially on the occasion of Mawlid, a celebration commemorating the birth of the Prophet.

It is a generous dish served at the centre of the table during a gathering, where all guests help themselves freely. It represents conviviality and hospitality. It warms the hearts with a spicy sauce and vegetables simmered slowly in a broth concentrated in flavours.

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The generous and authentic grains of the Berkoukes

Originating from Berber cuisine, Berkoukes is a famous dish that have been cooked since antiquity. The etymology of the name comes from « ber, » an augmentative prefix, and « kukec, » which means couscous.  The uniqueness of this dish lies in the distinct texture of the grains. Indeed, it’s larger pearls, in contrast to regular couscous, give it more intense flavour.

We provide premium dried Berkoukes pasta, saving you time in your preparations. Delicious, spicy, and nourishing, this dish will win over even the most discerning palates.

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Adding Bird’s Tongue pasta to you stews and soup

Bird’s Tongue is small pasta used in soups and stews, about the size of rice grains. Also called “bird’s tongue pasta”, their evocative name comes from their long and slender shape. They are valued for their adaptability in cooking, their ability to absorb the flavours of the ingredients they are cooked with, and their light and fluffy texture once cooked.

They are frequently used to thicken soups and stews such as the well-known Chorba, adding a touch of comfort to these dishes.

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The various aspects of Vermicelli pasta

Vermicelli pasta is a type of long, thin noodles that are frequently used in a multitude of recipes all around the world. They got their name from the Italian term « vermicelli, » which literally translates to « little worms » referring to their elongated and thin shape. They are particularly appreciated in the Algerian culture in the preparation of soups such as Harira, a creamy soup made with lamb. Furthermore, they can be mixed with sweet syrup, spices, or dried fruits in the preparation of certain desserts.

Our vermicelli, directly manufactured in Italy, offer an interesting nutritional contribution. They are an excellent source of carbohydrates and fibres for all your recipes!

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