Moroccan cuisine · Dough, Pasta & Rice

Trid

Wafer-thin sheets of pastry torn and layered, doused with chicken, lentils and a saffron-onion sauce.

Ingredients · for 6 servings

• 12 sheets warqa pastry (or phyllo)
• 1kg chicken pieces
• 150g lentils
• 4 onions
• 3 garlic cloves
• 1 pinch saffron threads
• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 bunch coriander (cilantro)
• 50g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the onions into fine half-rings, chop the garlic, rinse the lentils and season the chicken pieces with salt and pepper.
2. Brown the chicken pieces all over in the olive oil, add the onions, garlic, saffron, ginger and turmeric, and sauté together for 5 minutes.
3. Pour in 1 litre of water and simmer gently, covered, for 40 minutes until the meat comes easily away from the bone.
4. Add the lentils and simmer uncovered for a further 25 minutes until they are tender and the sauce has reduced to a thick consistency.
5. Brush the pastry sheets with melted butter, bake in the oven at 180°C (355°F) for 8 minutes until crisp, then tear into rough pieces.
6. Layer the pastry pieces with the meat and sauce in a deep bowl, pour over hot broth and sprinkle with coriander.