Ingredients for 6 people :

- About 20 pancake layers

- 500 g (1 lb 2 oz) of flour

- rghaIf dough made without yeast

Stuffing:

- 1 chicken cut in pieces the size of half a leg, or

- 4 whole pigeons, cut when cooked or

- 750 g (1 lb 10 oz) of mutton (shoulder and chops) cut in small pieces

- 1 level teaspoonful of pepper

- 1 good pinch of saffron (preferably crushed saffron flower)

- 6 big grated onions

- 100 g(4oz)of butter

- 1 stick of cinnamon

- caster sugar and cinnamon to sprinkle over the top.

The “Trid” is a number of large, thin pancakes, made with rghaif batter and stuffed with pigeon, chicken or meat.

These pancakes are not cooked in a frying pan. In bygone days the utensil used was the Odra dial Trid, a sort of rounded earthenware pot, with a big opening at each end. The embers were placed inside the pot which was laid on its side on supporting stones, If you have not a Qdra dial Trid just use a big saucepan. Place upside down on round barbecue containing embers (braise) and cook the pancakes spread well over the bottom.

Recipe of pancakes for Trid
Knead the Rghaif dough without yeast ( see preparation page 16). RoIl into balls the size of a tangerine (20 to 25 balls approx.).

Take the first ball that has been roVed, oil a corner of the table or ‘gsââ” on which to place it. Oil your hands. Stretch this ball out lengthways and sideways and go on pulling it out and stretching until you make a square, the thickness of a sheet of paper, Pick this layer up by the four corners (this will need two people) and lay it out absolutely flat, still stretching it gently, on the Qdra dial Trid or, if one is not available, the upturned saucepan (see method for cooking above).
Cook quickly on both sides and put into the dish when still soft.

Stretch out and cook the other balls and pile them up on the dish.
How to cook the stuffing:

Put the chicken, meat or pigeons in a thick-bottomed saucepan. Add the grated onions, salt, butter, the stick of cinnamon, pepper and saffron. Cook with the lid on, stirring from time to time. Add water later if this is necessary. When the meat, chicken or pigeons are cooked and the flesh comes away from the bones easily, take off the heat and let the onion sauce boil down completely until only the butter can be seen and no liquid is left.

Then put the meat, chicken or pigeons back in the saucepan, leave to simmer for a few minutes while stirring and then take off the heat.
Cut the Pigeons in pieces.
How to sen,e Trid :

When about to serve, re-heat the stuffing. In a round tajine, arrange a layer of pancake, sprinkle with sugar and cinnamon, cover with a further layer of pancakes. Put half the Onion sauce over the pancakes followed by another layer of pancakes which should be sprinkled with sugar and cinnamon. Spread the remainder of the onion sauce and the pieces of meat, chicken or pigeons on top of another layer of pancakes. Cover with a final layer of pancakes. Sprinkle with sugar and cinnamon. Heat in a modernate oven with the lid on, for about 10 minutes and serve at once.