Algerian Trid Layered Flatbread Stew

Be the first to rate

(No Ratings Yet)

Loading...

Trid is a celebrated layered dish from the city of Tlemcen in western Algeria, where paper-thin semolina flatbreads are torn and stacked between a fragrant chicken, chickpea, and white bean stew. Each bread layer soaks up the spiced broth, creating a hearty, fork-tender casserole that is spooned out in satisfying slabs. It is traditionally served for Friday family lunches and festive gatherings.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 20 gFat
• 4 gSaturated Fat
• 68 gCarbs
• 11 gFiber
• 5 gSugar
• 36 gProtein
• 780 mgSodium
• 820 mgPotassium
• 135 mgCalcium
• 5.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the thin flatbreads

• 3 cups fine semolina
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil

For the chicken and chickpea stew

• 2 lbs bone-in chicken thighs, skin removed
• 1 cup dried chickpeas, soaked overnight
• 1/2 cup dried cannellini or navy beans, soaked overnight
• 1 large yellow onion, finely grated
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ras el hanout
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads
• 3 tablespoons olive oil
• 6 cups water
• 1 preserved lemon, quartered (optional)
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/3 cup chopped flat-leaf parsley

Directions

1. Make the flatbreads: combine semolina, flour, and salt in a bowl, then pour in the warm water and olive oil. Knead for 8 to 10 minutes until smooth and pliable, cover, and rest 30 minutes. Divide into 8 equal balls and roll each on a floured surface into a paper-thin round about 12 inches across. Cook each flatbread in a dry nonstick skillet over medium heat for 45 to 60 seconds per side until pale and pliable, then stack under a clean towel to keep soft.
2. Drain the soaked chickpeas and beans, place them in a pot, cover with fresh water, and simmer for 35 to 40 minutes until nearly tender. Drain and set aside.
3. Heat the olive oil in a large Dutch oven over medium heat. Add the grated onion and cook for 6 to 8 minutes, stirring often, until it softens and turns pale gold. Stir in the garlic, tomato paste, turmeric, ginger, ras el hanout, cinnamon, and saffron, and toast the spices for 1 minute until fragrant.
4. Season the chicken thighs with salt and pepper and nestle them into the pot. Pour in 6 cups of water and add the preserved lemon if using. Bring to a boil, reduce the heat, and simmer uncovered for 25 minutes, skimming any foam that rises. Add the par-cooked chickpeas and beans and continue simmering for another 20 to 25 minutes, until the chicken is fall-off-the-bone tender and the legumes are fully soft. Remove the chicken, shred the meat, and return it to the pot; discard the bones.
5. Tear 4 of the flatbreads into rough pieces and line the bottom of a wide, deep ovenproof casserole or the same Dutch oven. Ladle about one-third of the stew over the bread, then tear 2 more flatbreads and layer them on top. Pour over another third of the stew, then finish with the remaining 2 whole flatbreads draped across the surface and the last of the stew spooned gently over them.
6. Press down lightly so the bread absorbs the broth, scatter the parsley across the top, cover the pot, and let it rest off the heat for 10 minutes so the layers meld. Warm through over very low heat for 5 minutes if needed, then serve in generous squares with extra parsley and a side of lemon wedges.

Cook’s Notes

• If you cannot find semolina, substitute 4 cups all-purpose flour; the texture will be slightly less traditional but still delicious.
• Store-bought markook or shrak flatbreads work well as a shortcut; you'll need about 8 thin sheets.
• The dish should be quite brothy before resting so the bread fully absorbs the sauce without becoming dry at the edges.
• Trid is even better the next day once the bread has fully soaked; reheat gently with a splash of water to loosen.
• Serve with harissa on the side for those who want extra heat and a wedge of lemon to brighten the spices.

You might also like

Quick & Easy

Algerian White Lamb and Chickpea Soup

Quick & Easy

Traditional Algerian Lamb Couscous with Spiced Vegetables and Berber Pepper Sauce

Desserts

Algerian Toasted Semolina Pudding with Honey and Dates

Quick & Easy

Algerian Torn Semolina Crepe and Lamb Stew