Shatiteha Algerian Meat

Shatiteha Algerian Meat


  • seven hundred grams of veal, cut into large pieces with bone.
  •  Two cups of boiled chickpeas.
  • Medium onion, finely chopped.
  •  Head of crushed garlic. 
  • A large grain of tomato finely grated. 
  • A century of red pepper, dried and ground.
  •  Half a tablespoon of Ras El-Hanout, which is a mixture of Moroccan spices.
  •  1 tablespoon of paprika. 1 tablespoon of tomato paste. 
  • Two teaspoons of salt.
  •  Half a teaspoon of black pepper.
  •  Two tablespoons of olive oil. 
  • Tablespoon of ghee.
How to prepare
  • Mix mashed garlic with ground red hot pepper in a bowl, and flavor the sauce with salt, black pepper, spices of the shop and paprika.
  •  Mix the seasoning well, and add some drops of water until the sauce becomes softer. 
  • We rub the pieces of meat after washing and cleaning it with the sauce and leave it soaked for some time, preferably overnight, then we keep the remaining amount of the sauce.
  •  Heat olive oil and ghee in a saucepan over medium heat, then add the onions, cut the meat and the rest of the sauce.
  •  Stir the ingredients a little, then add chickpeas, mashed tomatoes and tomato paste.
  •  Soak all ingredients in water until they are covered, then cover the pot, reduce the heat when boiling, and leave the pot on a quiet fire for an hour, then serve the dish with white rice.
Bon Appetite

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