Ingredients [6 people]
dough:
1 kg semolina
salt
water
broth:
500 g mutton
2 onions cut into large pieces
50 g butter
Half a cup of oil
tablespoon tomato paste
150g chickpeas soaked in water
Half spoon of red pepper
Half spoon coriander
Half spoon of black pepper
salt
Preparation
Dough:
Knead the flour and water with a pinch of salt for 25 minutes until we get a cohesive and soft dough. Divide the dough into balls, then flatten the dough on an area sprinkled with flour and roll it out with a rolling pin and divide it into small circles.
Put it in a frying pan greased with oil and leave it on the fire until it turns red. After it cools, cut it into small pieces.
We put the dough in a special bowl (couscous) and when we notice the rise of steam, we pull out the dough and sprinkle it with water and oil and repeat the process twice.
Sauce:
Put all the ingredients and let it cook, adding a little water until the meat is done.
Serving:
We pour the tarida into a serving dish, pour the broth over it, and decorate its surface with pieces of meat and chickpeas.