Algerian trida 400g

Name: Algerian trida 400g
Brand: YAYA
SKU: 8
Price: 4.64 EUR
Availability: InStock

YAYA

€4.64

(€11.61 / kg)

Tax included

Bring the authentic taste of Algeria to your kitchen with this 500g packet of premium Algerian Trida. Crafted from high-quality durum wheat semolina, these delicate, ultra-thin pasta squares are a staple of eastern Algerian cuisine, particularly celebrated in Constantine. Perfect for special occasions and festive family gatherings, this 500g pack provides the ideal portion to create a traditional steamed pasta dish, beautifully absorption-cooked in a rich cinnamon-infused chicken or meat broth, and garnished with chickpeas and hard-boiled eggs.

Available

What is Algerian Trida?

Trida is a highly refined and prestigious traditional Algerian dish, native to the historic eastern city of Constantine. It features uniquely tiny, paper-thin square pasta sheets made from premium durum wheat semolina.

In Algerian culinary culture, Trida is considered a gourmet dish, often reserved for celebratory events such as weddings, religious holidays (like Eid or Mawlid), and honoring special guests. Unlike standard Western pasta, Trida is delicate and requires a precise, traditional North African steaming process to achieve a perfectly light, melt-in-your-mouth texture without becoming mushy. It is traditionally served in a luxurious white broth (Marqa Beida) scented with cinnamon.

How to Cook the Perfect Trida Stew (500g Recipe)

Ingredients You Will Need

The Pasta: 1 packet (500g) of dry Algerian Trida (square pasta)
The Meat: 500g chicken pieces (quarters or drumsticks) AND/OR 300g lamb chunks
The Meatballs: 200g minced beef, 1 pinch of cinnamon, salt, and black pepper
The Base: 1 large onion (very finely grated to keep the sauce smooth)
The Pulses & Garnish: 1 cup chickpeas (soaked overnight), 3-4 hard-boiled eggs (quartered)
The Spices: 1 cinnamon stick, 1/2 tsp ground cinnamon, 1/2 tsp white or black pepper, salt to taste
Fat & Finish: 2 tbsp Smen (clarified butter) or vegetable oil, plus 1 tbsp of fresh butter for the final tossing

Step-by-Step Cooking Instructions

1.Coat the Trida Squares :10 min.

Open your 500g packet of Trida and place the square pasta into a large, wide bowl (Guesâa). Drizzle with 1 to 2 tablespoons of vegetable oil. Gently rub the pasta squares between your hands to ensure every single piece is lightly coated in oil. This crucial step prevents the delicate squares from sticking together during steaming.

2.Simmer the Festive White Broth :45 min.

In the bottom of your couscoussier or a heavy-bottomed pot, melt the smen. Add the chicken, lamb, and finely grated onion. Sauté on medium heat until the onion softens completely. Add the cinnamon stick, ground cinnamon, pepper, and salt. Pour in the soaked chickpeas and add roughly 1.5 liters of hot water. Cover and bring to a simmer.

3.The Double Steaming Process :25 min.

Place the oiled Trida into the steamer basket (Keskes) over the boiling broth. Let it steam for 15 minutes until steam passes through the pasta. Transfer the Trida back to the wide bowl, sprinkle lightly with half a glass of warm water and a pinch of salt. Fluff gently with a fork and let it rest for 5 minutes. Place it back in the steamer for a second 10-minute steaming phase.

4.Add Meatballs and Prep the Sauce :15 min.

While the pasta rests from its second steam, mix your minced beef with a pinch of cinnamon, salt, and pepper. Roll into small meatballs and drop them directly into the simmering broth. Let the broth cook for another 15 minutes until all meats are fully tender. Once cooked, remove the chicken and meat pieces, and strain the broth to ensure it is completely smooth.

5.The Gravy Absorption (Tajra) :10 min.

Transfer your twice-steamed Trida squares into a clean, wide pot. Pour the hot, strained broth over the pasta until it is just covered. Simmer on very low heat, stirring occasionally and gently with a wooden spoon. The tiny squares will swell and absorb all the flavorful cinnamon-infused broth. Once the liquid is absorbed and the pasta is tender, turn off the heat and stir in a knob of fresh butter.

6.Traditional Plating :5 min.

Pour the moist, buttery Trida onto a large serving platter. Arrange the pieces of chicken and lamb in the center, surround them with the savory meatballs, and scatter the tender chickpeas over the top. Garnish the edges beautifully with the hard-boiled egg quarters.

Product Details & Nutritional Information

This 500g packet of Algerian Trida is made entirely from pure, high-quality durum wheat semolina, offering an authentic texture and exceptional holding power during steaming.

Average nutritional values: per 100g.

Energy	585 kJ / 140 kcal
Fats	6g
of which saturated fatty acids	2g
Carbohydrates	14g
Dietary fiber	0g
Proteins	8g
Salt	0.02g

Nutritional Insight: Trida is a carbohydrate-rich food that provides sustained energy. When prepared traditionally with chicken, meatballs, chickpeas, and eggs, it transforms into a highly balanced, protein-heavy festive meal packed with essential minerals and vitamins.