Chtitha

Chtitha
	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]

Variants

Chtitha djedj, with chicken^[7]
Chtitha lhem, with meat
Chtitha qamroune, with shrimp^[8]
Chtitha batata besselq, with potatoes and spinach
Chtitha bel bid, with eggs^[9]
Chtitha batata fliou, requiring the same recipe as chtitha batata besselq, replacing spinach with pennyroyal mint^[10]
Chtitha mokh, with sheep's brain
Chtitha bouzellouf, with sheep's head
Chtitha sardine, with sardines^[11]

References

^ 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.
^ Bouayed, Fatima-Zohra; Būʿayyād, Maḥmūd (1983). La Cuisine algérienne (in French). Paris: Temps actuels [diffusion] Messidor. p. 69. ISBN 978-2-201-01648-6.
^ Bouayed, Fatima-Zohra (1983). La Cuisine Algérienne. Paris: Temps actuels [diffusion] Messidor. p. 53. ISBN 978-2-201-01648-6.
^ Bouayed, Fatima-Zohra (1983). La Cuisine Algérienne. Paris: Temps actuels [diffusion] Messidor. p. 70. ISBN 978-2-201-01648-6.
^ "Chtitha Batata - African Food Network". 2022-06-17. Retrieved 2024-01-22.
^ Slimani, Kamilia, and Hayat Khicha. Valorisation du patrimoine culinaire" rituel des festivités collectives et différenciation sociale et culinaire de deux régions (" Ait Ikhlef" Bouzeguene et" At Gouaret" At Djennad) de Kabylie entre hier et aujourd’hui". Diss. Université Mouloud Mammeri de Tizi-Ouzou, 2017.

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[1] Bouzerdouma, Fatima (2014-08-23). L' Orient'able, Specialite Du Maghreb (in French). TheBookEdition. ISBN 978-1-291-96187-4.

[2] 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.

[3] Mourton, Guillaume; André, Patrick; Chaumeton, Hervé (2008-10-06). Cuisine algérienne (in French). Editions Artemis. p. 18. ISBN 978-2-84416-769-9.

[4] Bouayed, Fatima-Zohra; Būʿayyād, Maḥmūd (1983). La Cuisine algérienne. Paris: Temps actuels [diffusion] Messidor. ISBN 978-2-201-01648-6.

[5] 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.

[6] "BRAISED CHICKEN IN CHTITHA SAUCE WITH CHICKPEAS / Region: ALGERIA". Cuisine Magazine - From New Zealand to the World. Retrieved 2024-01-22.

[7] Bouayed, Fatima-Zohra; Būʿayyād, Maḥmūd (1983). La Cuisine algérienne (in French). Paris: Temps actuels [diffusion] Messidor. p. 69. ISBN 978-2-201-01648-6.

[8] Bouayed, Fatima-Zohra (1983). La Cuisine Algérienne. Paris: Temps actuels [diffusion] Messidor. p. 53. ISBN 978-2-201-01648-6.

[9] Bouayed, Fatima-Zohra (1983). La Cuisine Algérienne. Paris: Temps actuels [diffusion] Messidor. p. 70. ISBN 978-2-201-01648-6.

[10] "Chtitha Batata - African Food Network". 2022-06-17. Retrieved 2024-01-22.

[11] Slimani, Kamilia, and Hayat Khicha. Valorisation du patrimoine culinaire" rituel des festivités collectives et différenciation sociale et culinaire de deux régions (" Ait Ikhlef" Bouzeguene et" At Gouaret" At Djennad) de Kabylie entre hier et aujourd’hui". Diss. Université Mouloud Mammeri de Tizi-Ouzou, 2017.

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v t e Algerian cuisine
Breads, dishes, and soups	Aftir oukessoul Bourek Chakhchoukha Chorba Chtitha Couscous Harira Gaspacho Oranais Karantika Kesra Méchoui Merguez Mesfouf Msemen Mulukhiyah Rechta Shakshouka Tajine
Ingredients	Chermoula Dates Harissa Kebab Preserved lemon Semolina Smen Tabil
Beverages	Algerian wine Cherbet mazhar Coffee Leben Maghrebi mint tea Mazagran (drink) Palm wine Rayb Sidi Brahim
Desserts and pastries	baklawa Baghrir Mbesses Makroudh Mouna Polvorón Khfaf
Related	Berber cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Andalusian cuisine Arab cuisine
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