Trid au poulet — Fez, Morocco

Trid au poulet — Fez, Morocco

Fez, Morocco

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Trid — or "rfissa of the north", some say — is the dish Fez serves for the Prophet's birthday. Very thin sheets of pastry, cooked one by one on a hot plate, are roughly torn up and stacked in a large dish, then doused with a chicken sauce simmered for a long time with onions, saffron, ginger and lentils. The pastry soaks up the sauce and turns soft while keeping crisp edges. The chicken is placed in the centre. It's a dish for sharing, eaten from a single serving dish.

Preparation

  1. 01

    Knead the flour with water and a pinch of salt into a supple dough. Form into balls, oil them and rest for 30 minutes. Roll each one out very thinly, and cook on a hot plate for a few seconds per side.

  2. 02

    Fry the chicken with the onions, saffron, ginger, ras el hanout, salt and pepper. Cover with water and cook for 45 minutes. Add the lentils halfway through cooking.

  3. 03

    Tear up the pastry sheets, arrange them in a dish, pour some of the sauce over them and let soak for 5 minutes.

  4. 04

    Place the chicken and lentils in the centre, sprinkle with coriander, and serve the remaining sauce on the side.

Where this version sits

A single, final coordinate: Fez, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Lucyin — CC BY-SA 4.0

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