Berber Heritage · Square-Cut Pasta
Trida Constantinoise
Photo: Mia1967 / Wikimedia Commons · CC BY-SA 4.0
The pasta is torn and shaped entirely by hand into small squares directly over the pot — no cutter, no machine — a technique Constantine cooks say takes years to master.
Trida is a hand-shaped square pasta simmered with chicken, meatballs, chickpeas, and hard-boiled egg in a white or tomato-based sauce, the dough torn to size just before it hits the broth.
Why it's made this way: Rooted in Berber culinary tradition and closely tied to Constantine, trida is a fixture of Yennayer (the Berber New Year) and other celebratory meals across the region.
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