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Rishda

Name: Rishda
Total time: 60 min
Yield: Serves 4
Cuisine: Libya
Ingredients: 250g Very thin pasta; 300g Lamb; 150g (cooked) Chickpeas; 1 Onion; 2 tbsp Tomato paste; 1/2 tsp Turmeric; 1 tsp Paprika; 1/2 tsp Chili powder; 1 tsp Dried mint; 3 tbsp Olive oil; 1 1/2 tsp Salt; 1L Water

Noodles

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Thin noodles cooked in a chickpea and lamb tomato sauce — Libyan homestyle noodles.

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📖 The Story Behind This Dish

Rishda is a traditional Libyan noodle dish once made with thin handmade noodles; today store-bought noodles are often used. The noodles are cooked in a sauce of lamb and chickpeas stewed with tomato and spices and eaten slightly soupy. It's a nostalgic home dish made for winter dinners and family gatherings.

🌆 Where it's eaten: In a Libyan home in winter, thin noodles are ladled into bowls with tomato sauce and topped with chickpeas and meat.

🥕 Ingredients (serves 4)

Very thin pasta 250g
Lamb 300g
Chickpeas 150g (cooked)
Onion 1
Tomato paste 2 tbsp
Turmeric 1/2 tsp
Paprika 1 tsp
Chili powder 1/2 tsp
Dried mint 1 tsp
Olive oil 3 tbsp
Salt 1 1/2 tsp
Water 1L

👩‍🍳 Instructions

Heat olive oil in a pot and sauté the small pieces of lamb and chopped onion.
Add the tomato paste, spices, and salt and stir-fry, then pour in the water and simmer 40 minutes.
Add the chickpeas.
Break in the pasta and simmer 10 minutes, until a little liquid remains.
Sprinkle with dried mint.

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