Entree: Algeria – Constantine & East – تليتلي ➤ Tlitli (Small hand-rolled semolina pasta simmered in a spiced lamb and chickpea stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Additional 5 min

Total 2 hrs 30 min

Ingredients

- Pasta (tlitli):
  - 2 cups (340 g) fine semolina
  - 1 large egg
  - 1 tsp (6 g) salt
  - 1/2 – 3/4 cup (120–180 ml) warm water, as needed to form a firm dough
- Stew:
  - 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
  - 1 cup (200 g) dried chickpeas, soaked overnight and drained
  - 1 large onion, finely chopped, about 8 oz (225 g)
  - 3 tbsp (45 ml) olive oil
  - 2 tbsp (30 g) tomato paste
  - 6 cups (1.5 L) beef or lamb broth or water
  - 1 cinnamon stick
  - 1 tsp (2 g) ras el hanout or Moroccan/Algerian spice mix
  - 1/2 tsp (2 g) ground turmeric
  - 1/2 tsp (2 g) ground black pepper
  - 1 tsp (5 g) fine salt, adjust to taste
  - 1 tsp (4 g) granulated sugar (optional; traditional sweet-savory balance)
  - 2 tbsp (30 g) butter or smen (clarified butter)
  - 1/4 cup (15 g) fresh parsley, chopped for garnish
  - Lemon wedges, for serving

Instructions

1. Prepare tlitli dough: In a bowl combine semolina and salt. Whisk the egg and add to semolina, then add warm water a little at a time until a firm, slightly crumbly dough holds together. Knead briefly until smooth, cover and rest 20 minutes.
2. Form tiny pasta: Pinch off tiny pieces of dough and roll between palms or on a board to form small grains or pellets about the size of a large grain of rice. Place on a tray dusted with semolina to prevent sticking.
3. Start the stew: In a heavy pot heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add lamb pieces and brown briefly on all sides.
4. Build the broth: Stir in tomato paste, ras el hanout, turmeric, black pepper and cinnamon stick. Add soaked chickpeas and pour in broth or water to cover. Bring to a simmer, reduce heat to low, cover and cook gently until lamb and chickpeas are tender, about 1 to 1 1/2 hours. Skim any foam during cooking.
5. Cook the tlitli in the stew: When meat and chickpeas are nearly tender, bring the stew to a gentle boil. Gradually sprinkle the prepared tlitli pellets into the simmering stew in small handfuls, stirring gently to prevent clumping. Cook until the tlitli are tender, about 10–15 minutes (time depends on size).
6. Finish and season: Stir in butter or smen and the sugar if using. Adjust salt and pepper. Remove the cinnamon stick. Let the dish rest 5 minutes off heat to allow flavors to meld.
7. Serve: Ladle Tlitli into bowls, garnish with chopped parsley and serve with lemon wedges for squeezing over each portion.