Mechouia Salad Food
TUNISIAN 'MECHOUIA' SALAD
The exotic flavours of this salad would make a perfect appetizer for a summer menu. Serve with warm toast, as an appetizer. You could also serve it as a main-course salad with tuna, olives, hard-boiled eggs and pickled lemons. This salad is best if you prepare it the day before, to allow the flavours to develop. Up to two days ahead, make the recipe to the end of step 2. Cool, cover and chill. Sprinkle with chopped fresh mint and serve at room temperature.
Provided by English_Rose
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Halve and de-seed the peppers; de-seed and finely chop one chili. Roughly chop the anchovies, if using.
- Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min. Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.
- Cook for a further 30min. Cool, then skin and roughly chop peppers, garlic and eggplant.
- Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using). Season, then mix well and cook, uncovered, for 10-15min until the liquid has evaporated.
- Cool, sprinkle with chopped mint and serve at room temperature.
Nutrition Facts : Calories 141.6, Fat 9.6, SaturatedFat 1.4, Sodium 6.4, Carbohydrate 14.5, Fiber 5.5, Sugar 7.8, Protein 2.6
SALAD MECHOUIA (TUNISIAN SALAD)
Mechouia is a Tunisian summer salad made with tomatoes and peppers. Salad Mechouia is often prepared in two versions; hot and mild, depending on the pepper taste. For those who like it hot, Salad Mechouia made spicy is a perfect accompaniment to lamb or grilled fish. Usually the mild Salad Mechouia is consumed as an appetizer or served with high quality tuna, olives and eggs as an aperitif, spread on grilled toasts or as an accompaniment to baked or fried fish or grilled pork or chicken.
Provided by Member 610488
Categories Sauces
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Prepare a grill to medium-high heat.
- Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions.
- Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes.
- Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Peel garlic cloves. Peel, seed, and coarsely chop peppers and chile.
- Place all vegetables in a food processor, along with oil, pulsing until pureed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.
MECHOUIA (TUNISIAN SALAD)
This traditional Tunisian salad is often served topped with quartered hard-boiled eggs and canned tuna for a first course. Serve with couscous or any unsauced fish or chicken dish. From Home for Dinner: Fresh Tastes, Quick Techniques, Easy Cooking.
Provided by lazyme
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place peppers, chili and tomatoes cut side down on baking sheet with garlic cloves.
- Broil until skins of peppers and tomatoes are charred and garlic cloves are softened.
- Remove vegetables as they are ready.
- Cool slightly, then skin and seed all vegetables.
- Dice peppers and place in bowl.
- Puree tomatoes, chili, garlic, coriander, caraway seeds and cinnamon in food processor.
- Stir in lemon juice and olive oil.
- Season well with salt and pepper.
- Toss grilled peppers with tomato dressing.
- Garnish with capers.
Nutrition Facts : Calories 105.4, Fat 7.4, SaturatedFat 1, Sodium 134.2, Carbohydrate 9.4, Fiber 3.2, Sugar 4.9, Protein 1.8
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