Photograph of the finished Tlitli

Middle East · Mì hạt cườm nấu sốt Tlitli

Tlitli

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fideo noodles Fideo noodles 520 g
  • Photograph of Whole free-range chicken Whole free-range chicken 720 g
  • Photograph of Chickpeas Chickpeas 200 g
  • Photograph of Thick tomato passata Thick tomato passata 140 g
  • Photograph of Onion Onion 1.6
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 12 g

Method

  1. 1 Break the fideo noodles into short, rice-grain-sized pieces and toss them in butter for 4 minutes until lightly golden.
  2. 2 Sauté the onions with the chopped chicken, tomato sauce, cinnamon, and ras el hanout for 10 minutes.
  3. 3 Add the chickpeas and 700 ml of water, then cook for 35 minutes until the chicken is tender.
  4. 4 Add the roasted noodles and cook for 12 minutes; roasting them beforehand helps keep the noodles separate in the sauce.
  5. 5 Arrange the halved hard-boiled eggs on top, sprinkle with pepper, and let the pot rest for 8 minutes so the noodles absorb all the sauce.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: cook chicken and chickpeas with 700 ml of water under high pressure for 10 minutes, then release the pressure naturally for 10 minutes; step 4 continues cooking the fried noodles with the lid open for 12 minutes to separate the noodles and allow them to absorb enough sauce.

Start cooking