Tichtar
The Quirky Foodster Team
Ingredients
- Dried spiced meat (tichtar or a home-dried beef jerky), cut into strips — 400 g (14 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Oil — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
Method
- Soak the dried meat strips in warm water for 20 minutes to soften slightly, then drain.
- Heat the oil in a pot and sauté the onion and garlic until softened.
- Add the tomato paste and chopped tomatoes, cooking for 5 minutes.
- Add the soaked meat, cumin and water, and bring to a simmer.
- Cover and cook over low heat for 40–45 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
- Season with salt and pepper and serve hot with rice or bread.
Introduction: A rich stew made from strips of sun-dried, spiced meat, rehydrated and simmered until tender, a Saharan preservation dish turned hearty main course.
Cultural Background: In a country where much of the land is desert, preserving meat by drying it in the sun with salt and spices has long been essential to Mauritanian nomadic and pastoral life, with tichtar remaining a distinctive way this dried meat is transformed back into a comforting stew.
Tips: Soaking the dried meat first helps it rehydrate evenly before the longer simmer. Simmer gently and check occasionally, adding a splash more water if the sauce reduces too much before the meat is tender.
Variations: Add diced potato to the stew for extra heartiness. Use dried lamb in place of beef for a different flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of water, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 320 kcal, 26 g protein, 16 g fat, 14 g carbohydrate.
FAQs:
Q: Can I use regular beef instead of dried meat?
A: Yes, though the concentrated, slightly cured
Q: Where can I find dried spiced meat outside Mauritania?
A: North African or Middle Eastern grocers
- Dried spiced meat (tichtar or a home-dried beef jerky), cut into strips — 400 g (14 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Oil — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
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