GRILLED TUNISIAN SALADE (SALATA MECHOUIA)
it's spicy you can use sweet peppers...but its really delicious with hot peppers
Provided by hedia jami
Categories Other Salads
Time 30m
Number Of Ingredients 6
Steps:
- 1. Recipe Method: 1) Grill the red peppers until the skins are blackended. If you have a gas stove you can char the skins over one of the rings. Set aside then peel and core when they are cool enough to handle.
- 2. 2) Meanwhile place the chilli, garlic and tomatoes in a roasting dish and roast in a hot oven until the garlic is soft. You can remove the skins from the tomatoes and de-seed the chilli at this point if you wish.
- 3. 3) Place all the vegetables in a blender or food processor - alternatively strain through a sieve.
- 4. 4) Gently heat the caraway seeds and oil in a frying pan until fragrant. Then add to the vegetables and whiz to a paste.
- 5. 5) Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish or black olives.
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
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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