 Traditional Algerian zviti served in a mahras | |
| Alternative names | zfiti, z'fiti, sfiti, batot, slata mehras |
|---|---|
| Place of origin | Algeria |
| Region or state | M'sila |
| Serving temperature | Hot |
| Similar dishes | chakhchoukha |
| Other information | Accompaniments: Chili pepper, Lben |
Zviti ( Arabic: زفيطي), from M'sila, is a traditional vegetarian Algerian dish. [1] Zviti, along with Chakhchoukha, is one of the most popular meals in the Ouled Nail and the Bousaada area. [2] [3] It is also known as Slata Mahras, named after the big wooden mortar and pestle that is also used for cooking and serving the dish ( Mahras). [4] This traditional meal is served on special occasions and holiday celebrations.
Origin
This dish originates from the city of Bou Saâda in M'sila, Algeria. However, it is widespread in M'sila and in the small towns of Rommana, El Allig, Eddis, Oultem and all around the country. [5]
Preparation
Zviti prepared using traditional Algerian Reqass bread or Kesra, which is produced with wheat flour without fermentation, pieces of this bread is broken down then added to a hot mixture of tomatoes and garlic that have been crushed in a mahras before hand, a variety of spices like chili, black pepper, ras el hanout are included, coriander, water and olive oil are also added. Green olives are also used in some regions, such as Bousaada and its surroundings.
References
- ^ Khodja, Imane (2021). La représentation de la religion islamique en Algérie (Bou-saâda) à travers la peinture d'Etinne Dinet
- ^ Djouza. "Zviti, galette écrasée au mortier de M'Sila {slata mahrez}" (in French). Retrieved 2022-05-30.
- ^ "Zviti, un délice de la cuisine algérienne -". 2021-10-11. Retrieved 2022-05-30.
- ^ "Kuli-Kuli | Algeria | Zviti | Rabah Ourrad". www.kuli-kuli.com. Retrieved 2022-05-30.
- ^ 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.