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MoroccanAuthentic Cuisine

Trid

Serves 8 Entree meat

Trid

Trid hails from the historic cities of Fes and Rabat, where it is savored as a comforting meal. This dish of thin pastry leaves, drenched in a savory chicken or meat broth, creates a culinary experience that echoes the past. Often considered the ancestor of the more widely known pastilla, trid foregoes the sweetness for a more robust, savory profile.

The taste of trid is a delicate dance between the rich broth infused with saffron and ginger, and the tender layers of pastry. As you scoop it with a spoon, the soft, soaked layers meld with the aromatic broth, offering a warming, savory bite accented by the earthy notes of smen and the freshness of cilantro.

Ingredients

  • 1.2 kg (2.6 lb)chicken or lamb
  • 250 g (9 oz)warqa or thin pastry
  • 2onions
  • 1 tspginger
  • pinchsaffron
  • 1 bunchcilantro
  • 2 tbspsmen
  • 1 1/2 tspsalt

Method

  1. Begin by placing the 1.2 kg (2.6 lb) chicken or lamb in a large pot. Add the 2 onions, finely chopped, along with 1 tsp ginger, a pinch of saffron, and 1 1/2 tsp salt. Tie the bunch of cilantro with kitchen twine and add it to the pot. Pour in enough water to cover the meat completely, then add 2 tbsp smen. Bring the pot to a gentle simmer over medium heat, allowing the flavors to meld and the meat to become very tender, which will take on a rich aroma and easily pull apart with a fork.
  2. Once the meat is tender, remove it from the pot and set it aside to cool slightly. Increase the heat to medium-high and allow the broth to reduce. You want the liquid to thicken and intensify in flavor, which will take on a slightly glossy appearance and a concentrated aroma.
  3. While the broth reduces, shred the cooled meat into bite-sized pieces using your hands or two forks. Discard any bones or excess fat. The meat should be juicy and infused with the spices and herbs from the broth.
  4. Once the broth has reduced to about half its original volume, lower the heat to maintain a gentle simmer. Briefly dip each of the 250 g (9 oz) warqa or thin pastry leaves into the broth, ensuring they soak up the flavors without becoming too soggy.
  5. In a serving dish, begin layering the soaked pastry leaves with the shredded meat. Start with a layer of pastry, followed by a layer of meat, repeating until all ingredients are used. Ensure each layer is evenly distributed to create a balanced texture.
  6. Finish by pouring the remaining broth over the top of the layered dish, allowing it to soak through the layers. The final dish should be moist but not soupy, with the pastry leaves absorbing the rich broth.
  7. Serve the Trid immediately while warm, ensuring each serving includes a generous amount of both the soaked pastry and the flavorful meat. The dish should be spoonable, with the layers easily breaking apart under the spoon.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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