Algerian traditional recipe, Trida.
- Seed pea
- Black pepper
- Eggs for decoration
Mix semolina, salt and water to obtain a dough
Roll out the dough into a thin sheet; cut it into small squares (1,5cm/1cm) and let your squares dry on fresh air for one night.
Once your squares dry, you can start the dish’s preparation.
In a saucepan put chicken with some oil, a hashed onion, salt and black pepper. Let it cook on low for 5 min then add water, pea seed, meatballs prepared with minced meat, salt and black pepper. Cover and let it cook until the sauce and chicken get ready.
Oil your dough squares by adding 2 spoons of oil. Make sure the oil touched all the dough squares. Cook them on vapour for 10 to 15 min. Put them in a container and water them with some sauce. After 10 min rest cook them again for 10 to 15 min on vapour. Redo the same operation for the 3rd time.
In a saucepan put half a cup of warm sauce with dough squares and butter and let it cook on low for some minutes to get your dish ready.