Algerian
Tlitli
Tlitli is a comforting Algerian dish of steamed bird's-tongue pasta finished in a spiced chicken and chickpea sauce. The grains stay separate yet tender, soaking up the warm flavors of tomato, cinnamon, and smen.
Watch it madeAmmey · 1:13
Ingredients
- Tlitli pasta, also called bird's-tongue pasta or langues d'oiseaux250g
- Chicken thighs or drumsticks2 pieces
- Cooked chickpeas3/4 cup
- Onion, finely grated or minced1 small
- Garlic, crushed1 clove
- Tomato paste1 tbsp
- Sunflower oil1 tbsp
- Smen or butter1 tsp
- Ground cinnamon1/4 tsp
- Ras el hanout1/2 tsp
- Sweet paprika1/2 tsp
- Ground turmeric1/4 tsp
- Black pepper1/2 tsp
- Saltto taste
- Water3 cups, plus more for steaming
- Hard-boiled eggs2
- Fresh parsley, chopped1 tbsp
Method
- Place the tlitli in a wide bowl, drizzle with a little oil from the measured tablespoon, and rub the pasta between your palms so the grains are lightly coated.
- Bring water to a boil in the bottom of a couscoussier or steamer, spread the tlitli in the top basket, and steam uncovered for 15 minutes.
- Tip the steamed tlitli back into the bowl, sprinkle with about 1/3 cup water, rub gently to separate the grains, and let it absorb for 5 minutes.
- Steam the tlitli a second time for 15 minutes, then return it to the bowl and keep it covered.
- In the bottom pot, heat the remaining oil with the smen, then add the chicken, onion, garlic, salt, black pepper, cinnamon, ras el hanout, paprika, and turmeric.
- Cook over medium heat for 8 minutes, turning the chicken until the onion softens and the spices smell fragrant.
- Stir in the tomato paste, cook for 1 minute, then add the chickpeas and 3 cups water.
- Cover and simmer for 35 to 40 minutes, until the chicken is tender and the sauce is flavorful.
- Remove the chicken pieces and keep them warm, then taste the sauce and adjust the salt.
- Add the steamed tlitli to the simmering sauce a little at a time, stirring gently so it absorbs the broth without clumping.
- Cook on low heat for 8 to 12 minutes, adding a splash of hot water only if needed, until the tlitli is tender and coated but not soupy.
- Spoon the tlitli onto a serving plate, arrange the chicken and chickpeas on top, and garnish with halved hard-boiled eggs and chopped parsley.
Common questions
Can I substitute the tlitli pasta if I can't find bird's-tongue pasta?
Yes. Small toasted orzo, acini di pepe, or broken vermicelli can work in a pinch, though the texture will be different. Use a small pasta shape that can steam and stay separate, not a large or delicate one.
How long does tlitli take from start to finish?
Plan for about 1 hour to 1 hour 20 minutes total. The pasta needs two steaming rounds plus resting time, while the chicken sauce simmers until tender. If your chicken pieces are large, allow a little extra time.
What are the most common mistakes when making tlitli?
The biggest mistake is skipping the oiling and rubbing step, which helps prevent clumping. Also avoid adding too much water at once, under-seasoning the sauce, or steaming the pasta too long so it turns mushy.
How should I store leftovers, and can I reheat tlitli?
Store the pasta and chicken sauce separately if possible, in airtight containers in the fridge for up to 3 days. Reheat the sauce gently with a splash of water, then warm the pasta by steaming or microwaving briefly.
What should I serve with tlitli, and how do I finish it?
Serve the steamed tlitli topped with the chicken, chickpeas, and plenty of sauce. A final drizzle of melted smen or butter works well, and many cooks add extra cinnamon or paprika at the table for more aroma.