Trida

What we know so far

Trida, also called mkartfa, is an Algerian dish of small square pasta sheets steamed over a chicken and chickpea broth, then soaked in the sauce and served with the chicken, the chickpeas and hard-boiled eggs on top. The squares are made at home from a thin semolina dough, or bought from women who make them for a living. It is the dish of Mouharram and the Mawlid in many families, and a Friday lunch in others. There is a white version with cinnamon and a red one with tomato.

The draft was written from 3 published sources and holds 13 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting