Tajine Zitoun
 | |
| Alternative names | Tagine Zitoune, Tajine Zitoun, Tajine Zitoun, Olive Tagine. |
|---|---|
| Course | Main course, side dish |
| Place of origin | |
| Main ingredients | Olives |
Tajine Zitoun or Tajine El Zitoune (Arabic: طاجين الزيتون) or Tagine Zitoune or Olive Tajine is a traditional Algerian stew from the city of Algiers.[1][2] It is named after the earthenware pot in which it is cooked, a tajine pot. Tajine zitoun typically includes lamb,[3][4] turkey or chicken[5] and olives[6] as the main ingredient, often also with some combination of onions, carrots, mushrooms or other vegetables, and is often seasoned with thyme, bay leaves, lemon juice, and saffron or turmeric.[7][8][9][2] In Constantine, Algeria, the savory dish could be chicken or beef tongue simmered with only olives and mushrooms, or meatballs broken down, then cooked in sauce with mushrooms and olives.[10][11]
Preparation and variations
[edit]Some preparations call for the olives to be blanched in boiling water, then drained, before adding them into the recipe, to remove some of the salt.[2][12]
The dish has variations depending on the region of Algeria, but all include olives. Like most Algerian dishes, some variations include a white or red sauce, some specify chicken or lamb or minced meat dumplings. Some include other vegetables.[13][14][15][16] In the Oran district of western Algeria, which is known for both olive groves and mushroom farms, mushrooms are generally included in the local variation, Tajine bi Zeitoun.[12] Saffron is preferred in this dish, but turmeric is often substituted for economy's sake.[12]
Cultural significance
[edit]
Olive trees have a long history in Algeria, dating back to ancient times. The country has a large number of olive groves, especially in the northern and coastal regions, where the climate and soil are well-suited for olive cultivation.[17]
Algeria is one of the largest producers of olives and olive oil in the world, and the olive tree is considered to be one of the country's most important agricultural crops. The olive oil produced in Algeria is highly prized for its quality and flavor, and is used in cooking and as a condiment.[18]
Olive trees in Algeria are typically grown in small family farms and are an important source of income for many rural communities. The olive harvest season in Algeria usually takes place between November and February, and is a time of great celebration and community spirit.[19]
In recent years, the Algerian government has taken steps to promote the growth of the country's olive industry, including providing incentives for farmers to plant more olive trees and investing in modern equipment and technology to improve the efficiency and quality of olive oil production.[20][21]
Overall, olives are an important part of Algeria's cultural and agricultural heritage, and play an important role in the country's economy and cuisine.
References
[edit]- ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne. Paris: Messidor/Temps actuels. ISBN 2-201-01648-8. OCLC 11290460. Archived from the original on 2023-02-24. Retrieved 2022-01-24.
- ^ a b c "Tajine zitoune". TasteAtlas. Archived from the original on 2022-01-23. Retrieved 2022-01-23.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Ed. Jefal. p. 127.
- ^ eBizguides (Firm) (2004). Algérie (in French). MTH Multimedia S.L. ISBN 978-84-609-0600-1.
- ^ Waller, Emma (2012). A taste of Algeria. [Leeds, England]. ISBN 978-1-909093-05-8. OCLC 1250943651.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ Bouzerdouma, Fatima (2014-08-23). L' Orient'able, Specialite Du Maghreb (in French). TheBookEdition. ISBN 978-1-291-96187-4.
- ^ Bouayed, Fatima-Zohra (1970). "La cuisine algérienne". Temps Actuels. Archived from the original on 2022-01-30.
- ^ Clabrough, Chantal (2005). A Pied Noir Cookbook: French Sephardic Cuisine from Algeria. Hippocrene Books. p. 76. ISBN 978-0-7818-1082-1. Archived from the original on 2023-04-16. Retrieved 2022-02-04.
- ^ Bodic, Slavka (2021). The Ultimate Algerian Cookbook: 111 Dishes From Algeria To Cook Right Now (World Cuisines). Independently Published. p. 198. ISBN 9798729858330.
- ^ Chun, Hui-Jung (1996). "Food of Maghreb -Algerian food in particular-". Journal of the Korean Society of Food Culture (in Korean). 11 (5): 660. ISSN 1225-7060. Archived from the original on 2023-06-03. Retrieved 2023-01-20.
- ^ BENAYOUN, JOËLLE ALLOUCHE (1983). "Les pratiques culinaires: lieux de mémoire, facteur d'identité". La Rassegna Mensile di Israel. 49 (9/12): 627. ISSN 0033-9792. JSTOR 41285309. Archived from the original on 2022-02-04. Retrieved 2022-02-04.
- ^ a b c Marks, Copeland (1997). The great book of couscous : classic cuisines of Morocco, Algeria and Tunisia. New York: Primus. pp. 123–124. ISBN 1-55611-524-5. OCLC 36104175.
- ^ Badache-Dellidj, Josette (2007). La cuisine algérienne. Abdou Diouri. Paris: Bachari. ISBN 978-2-913678-33-0. OCLC 180982985.
- ^ "Tajine zitoune Algérois". marmiton. Archived from the original on 2022-01-26. Retrieved 2022-01-26.
- ^ "my excellent degustations". July 2017. Archived from the original on 2022-01-23. Retrieved 2022-01-23.
- ^ "Evasion culinaire". 6 July 2014. Archived from the original on 23 January 2022. Retrieved 23 January 2022.
- ^ "Olive Growing in Algeria." International Olive Council. https://www.internationaloliveoil.org/olive-growing-in-algeria/
- ^ "Algeria: A Growing Olive Oil Powerhouse." Olive Oil Times.
- ^ ""Algeria's Olive Oil Industry is Growing and Focused on Quality."". The North Africa Post.
- ^ "Project to Improve Sustainability of Algeria's Olive Farms Bears Fruit". Olive Oil Times. 2023-02-10. Archived from the original on 2023-02-25. Retrieved 2023-02-25.
- ^ "In Bid to Boost Exports, Algeria Plants Millions of Olive Trees - Olive Oil Times". www.oliveoiltimes.com. Archived from the original on 2023-02-25. Retrieved 2023-02-25.