Nikitouches

Name: Nikitouches
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 people
Ingredients: 8 oz. nikitouches; 6 pieces chicken; 2 talks celery; 1 onion; 1 teaspoon Turmeric; 2 zucchini; 4 tablespoons vegetable oil; couscous; salt; pepper; 6 oz. chicken breast; 4 eggs; 2 hard-boiled eggs; 2 tablespoons vegetable oil; salt; pepper

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 people
Course
Main Course
Cuisine
Tunisian, North African

Nikitouches

Heidi Matthews

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Nikitouches are small round pasta prepared with fine semolina, oil and egg yolk that are usually cooked in chicken broth and served over couscous.

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Ingredients

Servings

8 oz. nikitouches (small round dried pasta)
6 pieces chicken (with bone)
2 talks celery
1 onion , finely chopped
1 teaspoon Turmeric
2 zucchini (optional)
4 tablespoons vegetable oil
couscous (cooked)
salt
pepper

For the dabahaya

6 oz. chicken breast
4 eggs , beaten
2 hard-boiled eggs , thinly cut
2 tablespoons vegetable oil
salt
pepper

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Instructions

Cut the celery stalks in half lengthwise and into 1-inch (2.5 cm) sections.
(Optional) Cut the zucchini in half lengthwise and then into 2-inch (5 cm) sections.
In a pot over medium heat, add the oil and fry the onion for 2 minutes.
Add the chicken, stir and fry for another 2 minutes.
Add the celery, and turmeric.
Cover with water, stir and cook covered on low to medium heat for 30 minutes.
Add the nikitouches and zucchini and continue cooking for another 15 to 20 minutes.
Serve the broth by itself, or over couscous, with a piece of dabahaya on the side.

Dabahaya

Cook the chicken breast in the nikitouches broth for about 20 minutes.
Shred the chicken breast, and mix with the beaten eggs and hard-boiled eggs. Season with salt and pepper.
In a large pan over medium heat, add about 2 inches (5 cm) of water.
Add 2 tablespoons of neutral oil to a bowl and rotate to ensure that it is well greased.
Pour the egg and chicken mixture into the bowl, and place the bowl in the pan.
Reduce heat to low and simmer in a bain-marie for 20 minutes.
Cover the bowl with a plate and continue cooking over low heat for at least 30 minutes.
Finish the cooking of the whole dabahaya in the chicken broth for about 10 minutes.

Notes

The nikitouches are traditionally served with a salad of peeled cucumbers and cut into strips, and seasoned with lemon, as well as a cooked salad of tomatoes and green peppers called makbouba.