Trida
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[edit]
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[edit]
- ^ Bouayed, Fatima-Zohra (1981). Le livre de la cuisine d'Algérie. SNED. p. 229. ISBN 2201016488. OCLC 1243890366.
- ^ IKHLEF, Saida Yousra. Un musée de l'art culinaire « écoresponsable », pour promouvoir l'image de Tlemcen à son entrée ouest.
- ^ Djouza. "Trida traditionnel algerien" (in French). Retrieved 2023-06-26.
- ^ Sari, Nora (2013-01-01). Un concert à Cherchell: Récit (in French). Editions L'Harmattan. ISBN 978-2-296-51498-0.
- ^ 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.