Zviti is an Algerian speciality from Bou Saâda, in the M’Sila region. This hot dish, also called slata mahrez or slata mehras, is prepared by crushing a semolina flatbread while still hot with tomatoes, peppers, garlic, coriander and fennel seeds in a mortar.
Zviti is an authentic dish of Algerian origin that has its roots deep in the city of Bou Saada, located in the mountainous region of the highlands of Algeria, at an altitude of more than 1300 meters. This dish is also sometimes referred to as “chlada mahrez,” which literally translates to “mortar salad.”
The recipe
The preparation of Zviti is a unique and fascinating process. To make this dish, a large wheat flatbread, called kesra, or aghroum, is cooked on a cast iron or terracotta plate. Then, it is placed in a large mortar, often made of wood, alongside a mixture of fresh and fragrant ingredients.
The key ingredients in Zviti typically include tomatoes, peppers, chilies, garlic, fennel seeds, and possibly other local herbs and spices. These ingredients are carefully added to the mortar with the wheat flatbread.
The process of preparing Zviti is just as important as the end result. Using a pestle, the ingredients are carefully crushed and mixed in the mortar. The wheat fltbread absorbs the flavors of tomatoes, chilies, and spices, creating a flavorful and fragrant salad.
What makes Zviti truly unique is the way it is traditionally consumed. The diners gather around the mortar used to prepare the dish. Everyone takes a small portion of Zviti directly from the mortar This way of eating the dish adds a convivial dimension to the culinary experience, promoting sharing and closeness between the guests.
To complete this feast, Lben, a fermented cow’s milk, is usually served. This smooth and refreshing drink helps to tone down the spiciness of the dish, while providing a creamy, slightly acidic texture that pairs perfectly with the spicy flavors of the zviti.
FAQ: 5 frequently asked questions about Zviti
What is zviti?
Zviti is a traditional Algerian dish prepared with a semolina pancake crumbled and then crushed in a mortar with tomatoes, chilies, garlic, coriander and spices. It is eaten hot directly in the mortar and can be shared in a friendly way.
Does zviti come from the Aurès?
The dish is attached to the cities of Bou Saâda and M’Sila.
What is the difference between zviti and slata mahrez?
Slata mahrez / slata mehras essentially refers to the same dish, with a name that refers to the large traditional mortar used to crush and serve it.
What is zviti used with?
Zviti is served with lben or fermented milk, especially to soften the spiciness.
Why do you have to crush the flatbread while still hot?
The hot kesra keeps the right texture and absorbs the flavors of tomatoes, chilies and garlic better.
Zviti is a reflection of the richness of Algerian culture and its traditional cuisine. It embodies the culinary creativity of the people of Bou Saada and their ability to leverage local ingredients to create a unique taste experience. For travelers and food lovers from all over the world, Zviti is a delicious invitation to explore the hidden treasures of Algerian cuisine.
Zviti – Algerian Bou Saâda recipe in a mortar
Ingredients
For the flatbread⠀
- 1 kg fine semolina⠀
- 5 cl oil⠀
- 1 tbsp salt⠀
- Water⠀
For the salad⠀
- 4 medium grilled tomatoes peeled, seeded and diced⠀
- 2 green peppers, peeled and seeded
- 2 roasted green chillies, peeled and seeded
- 6 Dried red chillies, seeded and rehydrated in water⠀
- 3 tbsp tomato paste diluted in a glass of hot water⠀
- 10 garlic cloves⠀
- 1 tbsp coriander seeds⠀
- 1 tbsp fennel seeds⠀
- 1 bunch of chopped cilantro⠀
- Olive Oil⠀
- Salt⠀ ⠀
Preparation
- Prepare the flatbread: Mix the semolina and salt. Add the oil and sand. Add the water gradually to scoop up the dough. Knead until you have a firm dough. Divide into four pieces. Flatten to obtain 1 cm thick patties. Cook on a hot cast iron sheet (or skillet) for 3 to 4 minutes per side. Crumble the flatbread while still hot.
- Prepare the salad: Place the fennel seeds, coriander, salt and garlic in a mortar and mash. Add the red chilli, coriander leaves and mash again. Then add the green chillies and tomatoes. Mix everything together, then gradually add the crumbled pieces of patty, alternating with the diluted tomato paste. Crush.
- Drizzle with olive oil and stir to combine. Enjoy with a glass of lben (buttermilk).
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