Trida

Algerian trida
Trida before cooking

Trida (Arabic: تريدة), also known as mkafta, is a traditional Algerian dish[1][2] made with handcrafted square-shaped pasta, chicken, meatballs, chickpeas, and hard-boiled eggs, all served with a white sauce or red sauce with tomatoes.[3][4] This dish is often served during Yennayer, the Berber New Year.[5]

Origin

Tharid, originating from Mesopotamia, which refers to thin flatbreads, has evolved into pasta dishes while retaining the name "trida" or alternatively "mqettefa" or "mqartfa" in Algeria depending on regional variations.[5] When using Algerian flatbread ("kesra") to break it into small pieces and dip them in the sauce, it is called "tridat adhfar" (trida of the fingernail, a figurative expression referring to the size of the bread pieces) or what the Baghdadi people called "fatit" (crumbs).

References

  1. ^ Bouayed, Fatima-Zohra (1981). Le livre de la cuisine d'Algérie. SNED. p. 229. ISBN 2201016488. OCLC 1243890366.
  2. ^ IKHLEF, Saida Yousra. Un musée de l'art culinaire « écoresponsable », pour promouvoir l'image de Tlemcen à son entrée ouest.
  3. ^ Djouza. "Trida traditionnel algerien" (in French). Retrieved 2023-06-26.
  4. ^ Sari, Nora (2013-01-01). Un concert à Cherchell: Récit (in French). Editions L'Harmattan. ISBN 978-2-296-51498-0.
  5. ^ a b Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.
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