How to pronounce Trida

Trida is written التريدة where it comes from. In the International Phonetic Alphabet it is /triːda/. In plain English letters that is TREE-dah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Trida?

Trida is a noodle dish of Algeria. Where it comes from: North-eastern Algeria. People usually eat it on festive days. Its main ingredients are wheat & flour. It tastes savory.

Where Trida comes from

Trida is one of 29 signature dishes of Algeria on this map. See all dishes from Constantine.

• Kalb el louz قلب اللوز · Dessert · Constantine

  Kalb el louz, "heart of almonds", also known as chamia or h'rissa depending on the region, is a traditional Algerian semolina cake, and the French source says it originated in Constantine.

• Chbah essafra شباح السفرة · Main dish · Constantine

  Chbah essafra is a speciality of Constantine, the old city of eastern Algeria.

• Chakhchoukha شخشوخة · Main dish · The Aurès (Batna)

  Chakhchoukha is a dish of thin flatbread, rougag, torn into small pieces and soaked in a stew of lamb, chickpeas, tomato, onion and spices such as cumin and paprika.

• Garantita كرانتيكا · Street food · Oran

  Garantita, also called calentica, is a thin, soft baked custard of chickpea flour, water, oil and eggs, cut into squares and sold hot from large trays.

• Rechta رشتة · Noodles & pasta · Algiers

  Rechta is a dish of very thin homemade noodles, steamed rather than boiled, served with a white sauce of chicken, chickpeas, turnips and courgettes, flavoured with cinnamon.

• Tajine zitoun طاجين الزيتون · Main dish · Algiers

  Tajine zitoun, "olive tajine", is a traditional Algerian stew from the city of Algiers.

Food of Algeria

Dishes like Trida in other countries

Same type of dish and similar main ingredients as Trida:

• Kayseri mantısı · Noodles & pasta · Kayseri, Türkiye

  Mantı are tiny dumplings of thin dough filled with spiced minced meat and onion, boiled and served with garlic yogurt, then drizzled with butter melted with red pepper and dried mint.

• Ptitim פתיתים · Noodles & pasta · Israel

  Ptitim, Hebrew for "flakes", is a small toasted pasta shaped like grains, known abroad as Israeli couscous.

• Fregula con arselle fregula cun cocciula · Noodles & pasta · Cagliari, Italy

  Fregula is a Sardinian pasta of small balls of durum semolina, rolled by hand in a large terracotta bowl, dried and then toasted in the oven, which gives it a nutty taste.

• Fideuà · Noodles & pasta · Gandia (Valencia), Spain

  Fideuà is a seafood dish from Gandia, on the Valencian coast, cooked in a paella pan like paella but with thin pasta noodles instead of rice.