Cured Meats
Tichtar
Mauritania
Sun-dried meat strips, traditionally from addax antelope but now from camel or beef; salted and dried in the desert sun for preservation; rehydrated and cooked into stews or grilled; a nomadic preservation method that concentrates the meat's flavour.
Original eatfuls sticker artwork
What it is
A closer look at Tichtar.
Sun-dried meat strips, traditionally from addax antelope but now from camel or beef; salted and dried in the desert sun for preservation; rehydrated and cooked into stews or grilled; a nomadic preservation method that concentrates the meat's flavour.
What to look for
Know it when you find it.
Dark, hard strips of dried meat, almost jerky-like but thicker; rehydrated in stews where it gives a deep, concentrated flavour; a nomadic pantry staple in northern and eastern Mauritania; the drying is done in the dry desert air, which preserves without refrigeration.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tichtar.
Names around the table
One food, more than one name.
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Romania
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