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Trid is a Fes and Rabat pie of thin pastry leaves soaked in a rich chicken or meat broth, layered until you eat it with a spoon. Some call it the ancestor of pastilla without the sugar.

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.