Authentic Algerian Trida Recipe

Rebiai min eat

Traditional Algerian steamed pasta squares served with braised chicken, chickpeas, and a rich, fragrant white or red sauce.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6 servings

Course: main course, main dish

Cuisine: algerian, North African

Calories: 540

Coat raw Trida pasta with a tablespoon of oil and steam it in a couscoussier for 15 minutes.
In the bottom pot, sauté grated onion, chicken, Smen, oil, cinnamon, black pepper, and salt until fragrant.
Add water and cooked chickpeas, then cover and let the chicken simmer until tender.
Remove Trida, sprinkle with warm salted water, let absorb, and steam a second time.
Once chicken is cooked, remove and brown it under the broiler for a crisp skin.
Place steamed Trida in a wide pot, pour strained warm broth over it, and simmer on low heat (Tajmir) until liquid is fully absorbed.
Serve garnished with browned chicken, chickpeas, hard-boiled eggs, and green chili.

Storage & Reheating: Store leftover Trida in an airtight container in the refrigerator for up to 3 days. To reheat without losing its tender texture, steam it gently over boiling water for 5 minutes or microwave it with a splash of warm broth or water covered with a damp paper towel.
Red Sauce Variation (Trida Hamra): While this recipe features the traditional North African white sauce (Chtitha/Marge Beyda), you can easily make a red sauce variant by adding 1.5 tablespoons of tomato paste and a teaspoon of mild paprika to the onion and chicken base while sautéing.
Handmade vs. Store-Bought Trida: If using pre-packaged store-bought Trida, check the cooking time on the package, as commercial semolina ribbons may require a few extra minutes during the second steaming session compared to fresh homemade pasta.