Algerian Tlaitli – A Traditional Dish of Brown Rice, Chicken, and Meatballs

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Algerian Tlaitli – A Traditional Dish of Brown Rice, Chicken, and Meatballs

Algerian Tlaitli is a wholesome and traditional dish originating from Algeria. It’s made with brown rice (known locally as tlaitli), chicken, meatballs, and chickpeas, and is often served with boiled eggs. It’s beloved for its unique flavor, high nutritional value, and balanced calorie content. Brown rice is rich in protein and fiber, making this meal both hearty and healthy.

This recipe serves 4 people.

Ingredients

Algerian Tlaitli

 

  • 400g ground beef

  • 500g chicken (bone-in or boneless)

  • 500g brown rice (Tlaitli)

  • 250g soaked chickpeas

  • 1 tbsp tomato paste

  • 2 medium onions

  • 2 garlic cloves

  • ½ cup vegetable oil

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

  • ½ tsp paprika

  • ½ tsp ground coriander

  • 2 boiled eggs (for serving)

How to Prepare Algerian Tlaitli

Step 1: Make the Broth

  • Finely chop the onions.

  • In a deep pot, heat a portion of the oil. Add the onions and sauté until golden.

  • Stir in the tomato paste, then add the salt, black pepper, paprika, coriander, and crushed garlic. Mix well.

  • Add the chicken and soaked chickpeas, and cook until the chicken begins to brown slightly.

  • Pour in 1.5 liters of water, reduce the heat to medium, and cover the pot. Let it simmer until the chicken is fully cooked.

Step 2: Prepare the Meatballs

  • In a bowl, mix the ground beef with a bit of chopped onion, salt, and black pepper.

  • Add 1 raw egg and mix until combined.

  • Shape the mixture into small meatballs.

  • Once the chicken is cooked, remove it from the pot and add the meatballs to the same broth. Let them cook gently until done.

Step 3: Prepare the Brown Rice (Tlaitli)

  • In another pot, heat 2 tablespoons of oil and add the brown rice. Toast it over medium heat, stirring constantly, until the grains turn a rich, reddish-brown color.

  • Transfer the toasted rice to a large deep cooking dish (traditionally called qas‘a in Algeria). Add 1 cup of water, stir, and allow the rice to absorb the water completely.

Now begin the steaming process (similar to couscous preparation):

  • Place the rice in the steamer basket of a couscoussier or double boiler and steam it for about 15 minutes.

  • Return the rice to the bowl, sprinkle with another cup of water, stir, and steam again.

  • Repeat the process 3–4 times until the rice becomes soft and fully cooked.

  • Toward the end, add 1 tablespoon of clarified butter or ghee and fluff the rice gently.

Step 4: Assemble the Dish

  • Remove the meatballs and chickpeas from the broth.

  • Take about 2 cups of the broth and pour it over the cooked rice. Stir gently and let the rice absorb the flavorful liquid.

  • For presentation: In a large serving dish, arrange the rice at the center, and top it with the cooked chickpeas, chicken, meatballs, and boiled eggs cut in halves.

Serve warm—and enjoy this hearty Algerian dish with family and friends. Bon appétit! (Sahtein!)

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