Dumplings and filled pastries
Served at Moroccan holiday feasts, trid is made by pouring a ginger- and red pepper-spiced chicken stew over layers of crisped thin pastry sheets. No nuts are listed in this version, though cross-contact precautions are not specified.
Sauté the onion, garlic, and ginger in olive oil until softened.
Add the chicken thigh pieces. Stir in the ground red pepper, cumin, salt and black pepper, and sear for 5 minutes.
Add a 200 ml measure of water and cover the pot. Cook over low heat for 15 minutes, until the chicken is tender.
In a dry pan, lightly crisp the yufka sheets on both sides. Tear them into pieces and arrange them over the base of a serving platter.
Pour the chicken stew over the torn yufka, sprinkle with cilantro, and serve hot.
Remove the yufka sheets from the pan before they become too dark; otherwise, they can taste bitter after soaking up the stew. Allergen: contains wheat (gluten).
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