Global InformationChtitha information
 Algerian chicken chtitha cooked in a tajine pot | |
| Alternative names | Chtit'ha, Shtitha |
|---|---|
| Course | Main course |
| Place of origin | Algeria |
| Main ingredients | Meat |
Chtitha (Arabic: شطيطحة) is a family of dishes in Algerian cuisine, originally of the tajine type,[1][2] with a base consisting of a sauce made of chickpeas and meat, mostly chicken[3] cooked in a red sauce, heavily seasoned with the Algerian condiment derssa, and the meat is ideally marinated in it for a few hours beforehand[4]
It is named chtitha, which translates to 'little dance,' indicative of its spiciness.[5]
The chtitha comes in about ten different dishes, each featuring a specific central ingredient. The intricate combination of spices and aromatic herbs is tailored to each ingredient, imparting a unique flavor to each chtitha.[6]
- ^ Bouzerdouma, Fatima (2014-08-23). L' Orient'able, Specialite Du Maghreb (in French). TheBookEdition. ISBN 978-1-291-96187-4.
- ^ Rahmouni, Djamila (2023-07-10). "Promouvoir l'attractivité territoriale par l'activité culinaire traditionnelle : cas du projet de couscous de LAHLOU". Revue tadamsa d'unegmu (in French). 3 (2): 71–82. ISSN 2800-1427.
- ^ Mourton, Guillaume; André, Patrick; Chaumeton, Hervé (2008-10-06). Cuisine algérienne (in French). Editions Artemis. p. 18. ISBN 978-2-84416-769-9.
- ^ Bouayed, Fatima-Zohra; Būʿayyād, Maḥmūd (1983). La Cuisine algérienne. Paris: Temps actuels [diffusion] Messidor. ISBN 978-2-201-01648-6.
- ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719.
- ^ "BRAISED CHICKEN IN CHTITHA SAUCE WITH CHICKPEAS / Region: ALGERIA". Cuisine Magazine - From New Zealand to the World. Retrieved 2024-01-22.