Stew
Trid (Chicken over Torn Pastry)
About
A dish with deep Amazigh (Berber) roots and the ancestor of rfissa: hand-stretched paper-thin pastry torn and layered under saffron-and-onion chicken, often made to nourish new mothers.
Equipment
- Large pot or tagine
- Rolling surface
- Flat griddle or large pan
- Mixing bowl
- Serving platter
Ingredients
Chicken, jointed1 whole
Onions4
Garlic4 cloves
Ground ginger1 tbsp
Turmeric1 tsp
Saffron threadspinch
Ras el hanout1 tsp
Smen or butter2 tbsp
Olive oil¼ cup
Plain flour (for trid)3 cups
Fine semolina½ cup
Saltto taste
Oil for stretchingas needed
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