Libyan
Rishda Burma
A Libyan one-pot dish of hand-cut noodles simmered in a spiced tomato sauce with lamb, chickpeas, and potato. The noodles drink in the broth as they cook, giving the pot a rich, comforting texture.
Watch it madeRadwa dans sa cuisine رضوي في مطبخها · 4:52
Ingredients
- All-purpose flour1 cup
- Fine semolina1/4 cup
- Salt1 tsp, divided
- Water1/3 cup, plus more as needed
- Olive oil2 tbsp, plus 1 tsp for the noodles
- Lamb shoulder, bone-in, cut into small pieces180g
- Onion, finely chopped1 small
- Garlic cloves, crushed2
- Tomato paste1 1/2 tbsp
- Ripe tomato, grated1 medium
- Soaked chickpeas1/3 cup
- Libyan bzaar spice blend1 tsp
- Ground turmeric1/4 tsp
- Sweet paprika1/2 tsp
- Cayenne pepper or crushed red chili1/4 tsp
- Small potato, peeled and cut into large chunks1
- Green chili, left whole1 optional
- Dried mint1/2 tsp
- Hard-boiled egg, halved1 optional
Method
- Mix the flour, semolina, and 1/4 tsp salt in a bowl, then add the water gradually and knead into a firm, smooth dough.
- Cover the dough and rest it for 30 minutes.
- Roll the dough very thinly on a lightly floured surface, rub with 1 tsp olive oil, dust lightly with flour, fold loosely, and cut into narrow noodles about 3 mm wide.
- Separate the noodles with your fingers and leave them spread on a tray while you prepare the sauce.
- Heat 2 tbsp olive oil in a heavy pot, add the lamb, and brown it well on all sides.
- Add the onion and cook until softened and golden at the edges.
- Stir in the garlic, tomato paste, grated tomato, bzaar, turmeric, paprika, cayenne, and the remaining 3/4 tsp salt, and fry until the oil turns red and the tomato paste darkens slightly.
- Add the soaked chickpeas and 3 cups hot water, bring to a boil, then cover and simmer gently for about 45 minutes, until the lamb and chickpeas are nearly tender.
- Add the potato chunks and whole green chili, then simmer for 15 minutes more.
- Check that there is enough broth for the noodles to move freely, adding a splash of hot water if the pot looks dry.
- Scatter in the fresh noodles a handful at a time, shaking the pot gently and stirring carefully so they do not clump.
- Simmer uncovered for 8 to 12 minutes, until the noodles are tender and the sauce has thickened around them.
- Crush the dried mint between your palms over the pot, rest for 5 minutes off the heat, then serve with the lamb, chickpeas, potato, and optional boiled egg on top.
Common questions
Can I substitute beef or chicken for the lamb in rishda burma?
Yes. Beef chuck works best as a close substitute and needs a similar simmer. Bone-in chicken cooks faster, so add it later and reduce simmering time to about 25–30 minutes to avoid overcooking.
How long does rishda burma take from start to finish?
Plan on about 1 hour 45 minutes to 2 hours. The dough needs 30 minutes resting, noodle prep takes 15–20 minutes, and the sauce usually needs 45 minutes or a little longer to tenderize the lamb.
What are the most common mistakes when making the noodles?
The biggest mistakes are adding too much water, not resting the dough, and cutting noodles too thick. Keep the dough firm, roll it very thin, and dust lightly so the strands separate instead of clumping.
How should I store leftovers, and does it reheat well?
Store the sauce and noodles separately if possible. Refrigerate for up to 3 days. Reheat the sauce gently with a splash of water, then add the noodles at the end so they stay tender, not mushy.
What is the best way to serve rishda burma?
Serve it hot in shallow bowls, with plenty of sauce spooned over the noodles. It’s often finished with extra broth from the pot and sometimes a little chili on the side if you want more heat.