- 750g flour
- 1 tsp salt
- Lukewarm water
- 25cl oil
For the quail:
- 6 quail weighing 250g each
- 2 onions, chopped
- 150g baby white onions
- 150g blanched almonds, soaked in 50cl water for 12 hours
- 1 bunch parsley
- 1 tsp Dar Choumicha® Organic Spices for M’Qalli
- 1 tsp smen
- 8cl oil
- 1 dozen hardboiled quail eggs
Trid: Sift the flour and the salt into a gsaa and add enough water to obtain a smooth dough.
Knead the dough well until it becomes supple and malleable.
Let it rest for 15 minutes.
Form the dough into balls the size of an apricot and coat them generously with oil.
Oil your work surface and spread out each ball until you obtain a very thin sheet of trid.
Cook each sheet of trid in a frying pan without letting it colour (it should cook through while remaining soft).
Pick up the cooked sheet of trid and set it aside in a clean cloth.
Repeat until all the balls have been prepared.
Sauce: In a saucepan, wilt the onion in the oil over a low heat until it becomes translucent. Add the quail, Dar Choumicha® Organic Spices for M’Qalli, salt, parsley, baby onions, smen and the almonds with their soaking water.
Simmer over a low heat until the onions and the quail are fully cooked (the almonds should be tender and the sauce thickened).
Arrange the warm sheets of trid on a serving dish and top with the quail and their sauce.
Garnish with the quail eggs and serve at once.
Note: In Morocco, all the resellers of warqa (pastilla sheets) can also supply trid sheets by the kilo to order.