Al-Tarida
Among the popular dishes that are famous in Algeria is terreda, and Algerian terreda is considered one of the most famous food dishes in Algeria. Tareeda is one of the ancient Arabic dishes that was known as thareed, and by that we mean a type of pastry that is saturated with broth, whether chicken broth or meat broth. We will see later how tereeda is synonymous with spaghetti or a texture similar to pasta. Now we will cook the tereeda in several stages.
How to prepare terida
We need materials such as a kilo of flour or a kilo of semolina, and it is up to the person as desired, and a spoon of salt and water. We add salt to the semolina, mix it and add water to it, then we knead it well until it becomes a cohesive dough and leave the dough for twenty minutes until it rests. After that, we will cut the dough so that it is easy to roll out. We sprinkle a little starch and spread the dough on it. We use the rolling wheel until we spread it well to a very small thickness. We cut it into small squares and leave it to dry for half an hour. Then we will fry it in oil until it turns red. The same applies to flour, if we use it. We note that the tarida dough is now sold in In the markets, women can make what they want without having to knead and roll out the dough.
How to cook taraida broth
Ingredients
Read also:How to make chicken with onions and tomatoes- A kilo of meat.
- An onion.
- Three garlic cloves.
- Two tablespoons of vegetable oil.
- Two tablespoons of butter.
- A tomato.
- A cup of boiled chickpeas.
- Salt and spices.
- Two boiled carrots.
- Two zucchinis.
- Water for cooking.
Prepare the broth
First, we chop the onions and garlic, wash the meat well and cut it into medium pieces, then we bring a cooking pot and put the amount of oil in it, add the onions and garlic, stir it for a minute, then add the meat to it, stir it well, sprinkle salt and spices on it, then add and chop the tomatoes into small cakes. We stir it very well with the meat and onions, then add water and let it cook well. This pot is placed with a lid with multiple holes and the terida is placed on it, as we want the steam to cook the fried terida and resemble it. After the meat is cooked, the boiled chickpeas and boiled carrots are added after cutting them into slices. Longwise, we also add the zucchini cut into longitudinal slices, then we leave it for ten minutes until it is cooked, then we pour the broth into a tray and add the terida to it.
Read also:How to make chicken mansaf
