Trid Sheets for Chakhchoukha

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recipe by Marie Girod

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    587

The chakhchoukha of Biskra or charchoura biskria is a traditional Algerian dish consisting of thin crepes cut into pieces and used as a base for a creamy and spicy meat or chicken sauce cooked with chickpeas and vegetables. This recipe is for the trid sheets (or rougag sheets) used as a base for the chakhchoukha. User generated recipes have not been tested by Kenwood.

recipe updated May 14, 2024

Ingredients

  • Extra fine semolina icon
    Extra fine semolina
    1 kg
  • Salt icon
    Salt
    5 g
  • Water icon
    Water
    800 ml
  • Sunflower oil icon
    Sunflower oil
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Frying pan - large
  • kCook icon Serving plate

Step preview

  1. Attach the Dough Tool
  2. Add extra fine semolina and salt to the Cooking Chef XL Bowl
  3. Add water to the Cooking Chef XL Bowl bit by bit while machine is running
  4. Lift the Cooking Chef head and fit the heat shield
  5. Knead with splashguard fitted - 10 min, Speed 1
  6. When you have added 500g of water, switch to speed 2
  7. Knead with splashguard fitted - 15 min, Speed 2
  8. Once you have added 600g of water, watch the texture of your dough: it should be elastic and no longer stick to the bowl
  9. Continue adding water little by little if needed, until the dough is elastic and no longer stick to the bowl
  10. Test the dough by sticking a fingertip in it: the dough should fill up the hole
  11. Oil your hands and your work surface
  12. Roll the dough into small balls
  13. Cover the dough balls with cling film
  14. Oil your work surface
  15. Take a dough ball and flatten it with your hand
  16. Heat a clean frying pan
  17. Add sunflower oil to the frying pan
  18. Add a flattened piece of dough to the hot pan
  19. While it is cooking, roll out a ball of dough until thin and almost transparent
  20. Add this second sheet of dough on top of the one in the frying pan
  21. Turn over the two sheets of dough together in the pan
  22. Flatten another ball in the same way
  23. Add it to the pan and turn the 3 sheets over
  24. Proceed in the same way until you have 10 sheets of dough on top of each other in the frying pan
  25. Transfer content of frying pan to serving plate
  26. Proceed exactly the same way with the last 10 dough balls
  27. Use
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