Algerian tlitli 500g

Name: Algerian tlitli 500g
Brand: YAYA
SKU: 9
Price: 4.64 EUR
Availability: InStock

YAYA

€4.64

(€9.28 / kg)

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What is Algerian Tlitli?

Tlitli is a refined and deeply comforting traditional Algerian dish, particularly celebrated in the eastern regions of the country (such as Constantine and Skikda). It features orzo pasta (small, grain-shaped semolina pasta resembling pine nuts or bird's tongues) that is steamed multiple times, mimicking the traditional couscous method.

Unlike everyday pasta dishes, Tlitli is a celebratory meal often served during Eid, Mawlid, or major family gatherings. It is typically prepared as a Marqa Beida (a delicate, aromatic white sauce seasoned with cinnamon) or a rich red sauce, beautifully garnished with meat, meatballs, chickpeas, and hard-boiled eggs.

How to Cook the Perfect Tlitli Stew (500g Recipe)

Ingredients You Will Need

The Pasta: 500g dry Tlitli (orzo pasta)
The Meat: 500g chicken pieces AND/OR lamb chunks, plus 200g minced beef (for meatballs)
The Base: 1 large onion (very finely grated), 2 cloves of garlic (optional, for red sauce version)
The Pulses & Garnish: 1 cup chickpeas (soaked overnight), 3-4 hard-boiled eggs (peeled)
The Spices (White Sauce Version): 1 cinnamon stick, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, salt to taste
Fat: 2 tbsp Smen (clarified butter) or vegetable oil
Optional (For Red Sauce Version): Replace cinnamon with 1 tbsp Ras el Hanout, 1 tsp paprika, and add 2 tbsp tomato paste.

Step-by-Step Cooking Instructions

1.Toast the Tlitli :10 min.

In a wide pan over low-medium heat, add 1 tablespoon of oil or smen. Add the dry 500g of Tlitli. Toast the pasta grains constantly until they turn a beautiful, uniform light golden-brown color. This step prevents the pasta from becoming mushy later. Set aside.

2.Simmer the White (or Red) Sauce :40 min.

In the bottom of your couscoussier or heavy pot, melt the remaining smen. Add the chicken/meat and the grated onion. Sauté until the onion is translucent. Add the cinnamon stick, ground cinnamon, black pepper, and salt. Pour in the chickpeas and add about 1.5 liters of hot water. Cover and let it simmer. (If making meatballs, season the minced beef with salt, pepper, and a pinch of cinnamon, roll into balls, and drop them into the sauce 15 minutes before the meat finishes cooking).

3.First and Second Steaming :20 min (Parallel step).

Place the toasted Tlitli in the steamer basket over the boiling sauce. Steam for 15 minutes. Remove the basket, empty the Tlitli into a large bowl, sprinkle with a small glass of salted water, fluff with a fork, and let it absorb the liquid for 5 minutes. Repeat the steaming process a second time for another 10-15 minutes until the grains soften.

4.The 'Tajra' (Absorption Phase) :10 min.

Once the meat and chickpeas are perfectly cooked, remove them from the pot and strain the broth to get a smooth liquid. Transfer the steamed Tlitli into a clean pot and pour the hot broth over it (just enough to cover the pasta). Simmer on very low heat, stirring gently, until the Tlitli completely absorbs the flavorful sauce and becomes tender but al dente. Mix in a small knob of fresh butter at the very end.

5.Plating and Garnish :5 min.

Transfer the rich Tlitli onto a large serving platter. Arrange the chicken, meat, and meatballs beautifully on top. Cluster the chickpeas in the center and decorate the edges with quarters of hard-boiled eggs.

Product Details & Nutritional Information

Tlitli is crafted from premium durum wheat semolina, making it a energy-boosting meal rich in complex carbohydrates.

Average nutritional values: per 100g.

Energy	585 kJ / 140 kcal
Fats	6g
of which saturated fatty acids	2g
Carbohydrates	14g
Dietary fiber	0g
Proteins	8g
Salt	0.02g

Nutritional Insight: Because traditional Tlitli relies heavily on poultry, lean meats, and eggs, a single served plate is exceptionally high in bioavailable protein and essential amino acids, making it a robust, festive, and nourishing dish.