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]
^Bouayed, Fatima-Zohra; Būʿayyād, Maḥmūd (1983). La Cuisine algérienne (in French). Paris: Temps actuels [diffusion] Messidor. p. 69. ISBN978-2-201-01648-6.
^Bouayed, Fatima-Zohra (1983). La Cuisine Algérienne. Paris: Temps actuels [diffusion] Messidor. p. 53. ISBN978-2-201-01648-6.
^Bouayed, Fatima-Zohra (1983). La Cuisine Algérienne. Paris: Temps actuels [diffusion] Messidor. p. 70. ISBN978-2-201-01648-6.
^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.
