Tunisian Salade Mechouia Food

SALAD MECHOUIA (TUNISIAN SALAD)

Salad Mechouia (Tunisian Salad) image

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

Ingredients

4 large garlic cloves, unpeeled
4 plum tomatoes
2 small onions, whole and unpeeled
2 large red bell peppers
1 large poblano chile
1 small eggplant
1/4 cup extra virgin olive oil
fresh lemon juice, to taste
kosher salt & freshly ground black pepper, to taste

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.

GRILLED TUNISIAN SALADE (SALATA MECHOUIA)

grilled tunisian salade (Salata Mechouia) image

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

Ingredients

: ½ tsp caraway seeds, whole
250 g red pepper
100 g red chilli :
2 garlic : 2 cloves
2 tomatoes
5 Tbsp olive oil

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.

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