Mechouia Tunisian Salad Recipes

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HOW TO MAKE TUNISIAN GRILLED MECHOUIA SALAD



How to Make Tunisian Grilled Mechouia Salad image

Mechouia salad is a simple but delicious grilled vegetable salad from Tunisia. Charred onions, peppers, tomatoes, and garlic are coarsely chopped, salted and seasoned, and drizzled with olive oil. Served with olives, eggs, or fish, it's pretty much the quintessence of the Mediterranean diet in a single dish.

Provided by Steve

Categories     Salad

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 Medium Tomatoes
2 Red Bell Peppers
2 Large Jalapeno Peppers
2 Small Sweet Onions, the outer paper leaves removed
1 Teaspoon Caraway Seeds
½ Teaspoon Coriander Seeds
2 Cloves Garlic, finely minced
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Sherry Vinegar
Salt and Pepper to Taste
Fresh Parsley or Cilantro
One Hard Boiled Egg, peeled and cut into to quarters
A few ounces of cooked tuna
A small handful of olives

Steps:

  • Using either a grill or your oven's broiler, char the outsides of the tomato, peppers, and onions until they're completely blackened and blistered, turning frequently to char all sides. Pay particular attention to charring the onions black (the onions are dense and solid and take longer to cook). Place the vegetables in a large bowl and cover with plastic wrap to allow them to steam in their own heat for 15 minutes.
  • Peel the char off of the vegetables, coarsely chop them and place them in a bowl.
  • Toast the caraway and coriander seeds in a dry skillet for a few minutes until they become fragrant. Grind them into a powder in a spice grinder or a mortar and pestle. Add the spices with the olive oil and vinegar to the chopped vegetables and stir well. Salt and pepper to taste.
  • Serve in shallow plates garnished as you wish.

Nutrition Facts : Serving size 1 Cup Calories

TUNISIAN SALADE MECHOUIA



TUNISIAN SALADE MECHOUIA image

Categories     Pepper     Broil     Low Carb     Low Fat     Vegetarian     Low Cal     High Fiber     Low/No Sugar

Yield 4 servings

Number Of Ingredients 11

_3 green bell peppers
_3 red bell peppers
_2 little red chilies, thin narrow variety
_2 little green chilies, thin narrow variety
_2 tomatoes
_1 garlic clove
_2 tablespoons extra virgin olive oil
_1 can of tuna (preferably packed in olive oil)
_2 eggs
_One dozen nicoise olives
_Salt to taste

Steps:

  • Seed bell peppers,place in pan and set to broil for roughly 5 minutes on each side. You can also wrap the peppers in tin foil to minimize charring. 10 minutes into the bell pepper broiling, add the tomatoes to the pan. 15 minutes into the broiling, add the chilies and garlic clove into the pan. Remove the lot from the broiler and let cool. Meanwhile, hard boil the eggs. Next, carefully peel any charred skin off the tomatoes, bell peppers and chilies. Once peeled, and cooled enough to no longer be steaming, place the lot in a blender and stir, or chop, depending on your equipment, to a chunky-puree consistency, perhaps 10 seconds. Season with salt to taste. Pour contents into a bowl and drizzle olive oil all over the surface so that there is a thin film of oil atop the mechouia. (The olive oil dampens the spiciness somewhat.) Cover bowl with plastic wrap and place in refrigerator to chill for about 20 minutes. Once chilled sprinkle the tuna on top of the mechouia. Next, quarter the hard boiled eggs and decorate the top of the salad with both the eggs and olives. Serve at room temperature with pita or french bread. NB: You can adjust the spiciness by playing with the number of chilies you add to the mix. You can also, if you are so inclined and equipped, use a traditional mortar and pestle to pound the peppers instead of blending them.

MECHOUIA (TUNISIAN SALAD)



Mechouia (Tunisian Salad) image

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

2 large red peppers, halved
1 fresh red chili or 1 jalapeno pepper, halved
3 plum tomatoes, halved and seeded
4 garlic cloves, unpeeled
2 teaspoons dried ground coriander
1 teaspoon caraway seed
1/4 teaspoon cinnamon
2 tablespoons lemon juice
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
2 tablespoons capers

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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