Rechta

Make the pasta dough by combining the semolina with salt in a large bowl. Gradually add warm water and olive oil, mixing with your hands until a firm, smooth dough forms. Knead for 10 minutes until elastic, then cover and rest for 30 minutes.

Divide the dough into small portions. On a lightly floured surface, roll each portion paper-thin using a rolling pin. Let the sheets dry slightly for 10 minutes, then roll each sheet into a loose cylinder and slice into very fine strands with a sharp knife.

Spread the cut pasta strands on a clean cloth and let them dry for 15-20 minutes while you prepare the broth. Toss them occasionally to prevent sticking, lightly dusting with semolina if needed.

Place the chicken pieces in a large pot with the onions, cinnamon stick, white pepper, and salt. Cover with water by 8cm and bring to a boil. Skim any foam, reduce heat, and simmer for 45 minutes until the chicken is tender.

Remove the chicken and set aside. Add the turnips and chickpeas to the broth. Simmer for 20 minutes until the turnips are tender. Strain and reserve the broth, keeping the vegetables warm with the chicken.

Bring a large pot of salted water to a boil. Cook the rechta strands for 3-4 minutes until al dente, then drain. Toss with butter and ground cinnamon, coating every strand evenly.

To serve, mound the cinnamon-buttered rechta on a large platter. Arrange the chicken pieces on top, surround with chickpeas and turnips, and ladle some hot broth over everything. Garnish with parsley.