Algerian
Trida
An Algerian dish of tiny handmade semolina squares steamed until tender, then moistened with a fragrant chicken and chickpea sauce. It is served warm with the chicken on top, finished with a little smen and cinnamon.
Watch it madeClaire · 10:23
Ingredients
- Fine semolina1 cup, plus more for dusting
- All-purpose flour1/4 cup
- Salt1 tsp, divided
- Warm waterabout 1/3 cup
- Neutral oil2 tbsp, divided
- Smen or ghee1 1/2 tbsp, divided
- Chicken thighs or drumsticks2 pieces
- Yellow onion, finely grated1 medium
- Ground black pepper1/2 tsp
- Ground cinnamon1/4 tsp, plus a pinch to serve
- Ras el hanout1/2 tsp
- Cooked chickpeas3/4 cup
- Water3 cups
- Hard-boiled egg, halved1
Method
- Mix the semolina, flour, and 1/2 tsp salt in a bowl, then add the warm water little by little until a firm dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic, cover it, and let it rest for 20 minutes.
- Oil the work surface lightly, roll the dough into very thin sheets, dust with semolina, and cut into small squares about 1.5 cm wide.
- Spread the trida squares on a tray and let them dry slightly while you begin the sauce, separating any pieces that stick together.
- In the bottom of a couscoussier or deep pot, heat 1 tbsp oil with 1 tbsp smen, then add the chicken, grated onion, remaining 1/2 tsp salt, black pepper, cinnamon, and ras el hanout.
- Cook over medium heat for 8 minutes, turning the chicken, until the onion softens and the spices smell fragrant.
- Add the chickpeas and 3 cups water, bring to a simmer, cover, and cook for 35 to 45 minutes until the chicken is tender.
- Place the trida squares in the steamer basket over the simmering sauce, cover, and steam for 10 minutes.
- Tip the trida into a wide bowl, sprinkle with a few spoonfuls of hot sauce, add 1 tbsp oil, and rub gently between your fingers to separate and coat the squares.
- Return the trida to the steamer and steam for another 10 minutes, then repeat the moistening with a little more sauce until the squares are tender but still separate.
- Remove the cooked chicken from the sauce and keep it warm, then taste the sauce and adjust the salt if needed.
- Put the steamed trida into a wide shallow pan, ladle over enough sauce to moisten it well, and cook gently for 5 to 8 minutes until the sauce is absorbed and the trida is glossy.
- Stir in the remaining 1/2 tbsp smen, then serve the trida on a platter with the chicken, chickpeas, halved boiled egg, and a small pinch of cinnamon.
Common questions
Can I substitute the smen or ghee in Trida with something else?
Yes. Use unsalted butter for a milder flavor, or neutral oil if that’s all you have, though the sauce will taste less rich. If using salted butter, reduce the added salt slightly to avoid an overly salty broth.
How long does Trida take from start to finish?
Plan for about 1 hour 15 minutes to 1 hour 30 minutes total. Dough resting and rolling take around 30 minutes, while the chicken and chickpeas need 35 to 45 minutes simmering, plus a few minutes to dry and steam the trida.
What are the most common mistakes when making Trida?
The biggest mistakes are adding too much water to the dough, which makes the squares mushy, and overcooking the chicken until it shreds. Also avoid skipping the drying step for the squares; lightly drying them helps them hold shape in the sauce.
How should I store leftover Trida?
Store the sauce, chicken, and trida separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the sauce gently with a splash of water, then add the trida just long enough to warm through so it doesn’t turn soggy.
What is the best way to serve Trida?
Serve it hot in shallow bowls with plenty of sauce spooned over the trida, chicken, and chickpeas. Top each portion with a halved hard-boiled egg. It pairs well with extra bread on the side for scooping up the sauce.