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Algerian traditional recipe, Trida.

Updated on February 1, 2015
1.5 stars from 2 ratings of Trida


  • Semolina
  • Salt
  • Water
  • Chiken
  • Seed pea
  • Oil
  • Black pepper
  • Onion
  • 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.


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    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Very interesting recipe and I have to try so until next week I shall save in my recipe book. Thank you for sharing and enjoy your day.


    • forall profile image

      forall 4 years ago

      Glad you liked it. Good luck in preparation, I hope you'll like it after tasting too. Thanks for stopping by Eddy, enjoy your day too :)

    • profile image

      yumn 3 years ago

      Mmmm...looks good! Very interesting to see what Algerian cuisine looks like. Salam Aleikum :)

    • forall profile image

      forall 3 years ago

      Wa Alamykum assalam Yumn. I hope you will have the chance to taste it one day :)

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