Algerian Radio
Culinary experts ranked the Algerian Tajine Zitoune fourth globally on Sunday.
This classification was announced in a report broadcast by the encrypted channel beIN Gourmet.
The dish in question is a traditional Algerian stew with roots in Alger (Algiers); it is ranked first in the Arab world and Africa, and fourth worldwide.
Tajine Zitoune is considered one of the most prominent traditional dishes in Algerian cuisine, with preparation methods varying between Alger, Constantine, Mostaganem, and other regions.
It derives its name from the earthenware vessel in which it is cooked: the Tajine pot.
Often referred to as "Chicken with Olives" when prepared using chicken—the most common choice—it is nonetheless generally known as Tajine Zitoune because olives are its essential ingredient, and it can be cooked with any type of meat.
Typically, Tajine Zitoune includes lamb, turkey, or chicken and olives as main ingredients.
It is often supplemented with a mixture of onions, carrots, mushrooms, or other vegetables, and is usually seasoned with thyme, bay leaves, lemon juice, and saffron or turmeric.
In the city of Constantine, this dish may consist of chicken or beef tongue cooked solely with olives and mushrooms, or of meatballs crumbled and cooked in a sauce with mushrooms and olives.
The preparation of Tajine Zitoune varies from one Algerian region to another; in Alger, it is prepared with a white sauce, while in the western metropolises, it is prepared with a red sauce. There is also a distinct method from Jijel.
Ingredients:
- Chicken
- Pitted green olives
- Carrots
- Minced onion
- Garlic
- Smen (Clarified butter)
- Spices (Salt, Black pepper, Ginger, and Saffron)
Preparation Method:
First, prepare the Tajine. As a preliminary step, boil the green olives several times with slices of lemon. The purpose of this step is to balance the salinity, which is essential for the dish.
Place the Smen in the Tajine, then add the chicken pieces, minced onion, garlic, and carrots sliced into rounds, adding the aforementioned spices.
At this stage, sauté the mixture for several minutes, adding a little flour or cornstarch to thicken the sauce.
Finally, add the olives and chicken stock or hot water.
There are modern additions, such as canned or fresh mushrooms and chicken "roulé" (rolled chicken) with cheese, adding a contemporary touch to the dish.
