Tlitli

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.