T'reida – Traditional Algerian Flatbread with Rich Broth

on

T'reida – Traditional Algerian Flatbread with Rich Broth

T'reida is one of Algeria’s most iconic traditional dishes and has deep roots in ancient Arab cuisine. It’s derived from the famous Tharid—a historical dish made with bread soaked in broth. T'reida is Algeria’s beloved version, often described as the North African cousin of pasta, with thin sheets of dough cut into squares, then cooked in flavorful meat or chicken broth.

This dish combines comforting textures and aromatic spices, making it a favorite for family gatherings and special occasions.

This recipe serves 4 people.

Ingredients

T'reida

 

For the Dough:

  • 1 kg all-purpose flour or fine semolina (your preference)

  • 1 tsp salt

  • Water (as needed for kneading)

For the Broth:

  • 1 kg chicken (cut into pieces)

  • 1 large onion

  • 3 garlic cloves

  • 2 tbsp sunflower oil

  • 2 tbsp butter

  • 1 large tomato

  • 1 cup cooked chickpeas

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

  • ½ tsp paprika

  • ½ tsp ground coriander

  • ½ tsp ground cumin

  • 2 large cooked carrots

  • 2 zucchinis

  • Water (for cooking)

How to Prepare the Dough (T'reida Flatbread)

  1. In a large mixing bowl, combine the flour (or semolina) with salt. Mix well.

  2. Gradually add water while kneading until a smooth and firm dough forms.

  3. Cover and let the dough rest for 20 minutes.

  4. After resting, divide the dough into small balls to make rolling easier.

  5. Dust a clean surface with cornstarch, and using a rolling pin, roll out each ball into a very thin sheet.

  6. Once rolled, cut the dough into small squares—about 2–3 cm across.

  7. Lay the squares on a flat surface and leave them to dry for about 30 minutes.

  8. Once dry, fry the squares in oil until golden (alternatively, some prefer steaming or buying pre-made T’reida dough).

How to Make the Broth

  1. Finely chop the onion and garlic. Clean and cut the chicken into portions.

  2. In a large pot, heat the oil and butter. Add the onion and garlic, and sauté for 1 minute.

  3. Add the chicken and sauté well, then season with salt, black pepper, paprika, coriander, and cumin.

  4. Finely dice the tomato and stir it into the mixture.

  5. Add enough water to cover the chicken. Let it come to a boil, then reduce the heat, cover with a vented lid or one with holes, and place the fried T’reida dough on top of the lid to allow it to steam lightly while the chicken cooks.

  6. Once the chicken is tender, add the cooked chickpeas, sliced carrots, and sliced zucchini. Let the mixture cook for another 10 minutes until the vegetables are soft.

To Serve

  1. In a deep serving dish, ladle the rich broth first.

  2. Top with a generous portion of the T’reida flatbread pieces.

  3. Arrange the chicken and vegetables on top, and optionally garnish with extra chickpeas or a sprinkle of coriander.

Enjoy this warm, hearty, and traditional Algerian comfort food. Sahtein! (Bon appétit!)

Comments

Post a Comment