Moroccan · Main course
Trid (Shredded Pastry with Chicken in Saffron Broth)
Trid is a dish of celebration and comfort — sheets of paper-thin hand-pulled pastry (also called rougag or ouarka) steamed until soft, torn and layered in a wide dish, then drenched in a fragrant chicken broth built on saffron, ginger and fenugreek. The Prophet's favoured dish by tradition, it is served for Mawlid, weddings and to honour guests.
- Prep
- 40 min
- Cook
- 80 min
- Total
- 120 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 1 chicken, jointed
- 3 large onions, sliced
- 1 tbsp fenugreek seeds (helba), pre-boiled
- 1 tsp ginger, 1 tsp turmeric, generous pinch saffron, black pepper
- 1 tbsp ras el hanout
- 3 tbsp olive oil and a knob of smen
- 1 large bunch coriander and parsley, tied
- About 12 sheets warqa or rougag pastry (or thin filo), steamed and torn
- 1 tin cooked chickpeas (optional); salt
Method
- 1
Build the broth
Gently cook the onions in the oil and smen with the ginger, turmeric, saffron, pepper, ras el hanout and herb bundle for 5 minutes. Add the chicken and enough water to cover.
- 2
Simmer
Add the pre-boiled fenugreek and simmer, covered, 45–55 minutes until the chicken is very tender and the broth is rich, golden and fragrant. Add the chickpeas near the end. Adjust salt.
- 3
Steam the pastry
Steam the pastry sheets over water (or the pot) until soft and pliable, then tear them into rough pieces.
- 4
Layer the dish
Line a wide serving dish with torn pastry, ladle over broth to soak, add more pastry, then crown with the chicken and onions. The pastry should be well moistened but not disintegrated.
- 5
Serve
Pour over plenty more hot broth, scatter chickpeas, and serve communally with extra broth on the side.
Chef's tips
- Boil the fenugreek seeds first to soften their bitterness before they flavour the broth.
- Keep the broth generous — trid should be soaked and glossy, not dry.
- Steam the pastry only until pliable; over-steaming turns it to paste.
Frequently asked questions
What is the difference between trid and rfissa?
They are close cousins. Both drench torn bread or pastry in a fenugreek-scented chicken broth. Trid specifically uses steamed hand-pulled pastry sheets (rougag), while rfissa more often uses shredded msemen or day-old flatbread and typically includes lentils.
Can I use filo pastry for trid?
Yes. Thin filo, steamed until soft and torn, is the usual substitute for hand-pulled rougag, which is difficult to make at home. Steam it briefly so it softens without going gluey.