Stew
Trida
About
Tiny hand-cut squares of steamed pasta bathed in a saffron-scented chicken and chickpea sauce, a festive dish of Tlemcen in western Algeria served for Yennayer, the Amazigh new year.
Equipment
- Rolling pin
- Sharp knife
- Steamer
- Large pot
Ingredients
Fine flour (for the pasta)3 cups
Water and a pinch of salt (for the pasta)about 1 cup
Chicken pieces800 g
Onion, grated1
Cooked chickpeas1 cup
Tomato paste1 tbsp
Ground cinnamon½ tsp
Saffron or turmeric½ tsp
Black pepper1 tsp
Butter or smen3 tbsp
Hard-boiled eggs4
Fresh coriandera small bunch
Saltto taste
Waterabout 4 cups
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