International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Tunisia

    Tunisian Mechouia Salad: A Delight Straight from North Africa

    June 15, 2023 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    When it comes to culinary delights, few cuisines can rival the flavors and aromas of North Africa. One standout dish that has gained international recognition is the Tunisian Mechouia Salad.

    Bursting with vibrant colors, bold spices, and fresh ingredients, this salad is a true celebration of Tunisian cuisine.

    In this blog post, we'll take a deep dive into the origins, ingredients, preparation, and the delightful taste of Tunisian Mechouia Salad.

    a plate of Mechouia salad topped with tuna and capers, surrounded by hard boiled eggs and French bread.

    1. The Origins of Mechouia Salad:

    Tunisian Mechouia Salad  sometimes called slata mechouia is a traditional dish hailing from the beautiful country of Tunisia, located in the northernmost part of Africa.

    This salad is believed to have originated in the capital city of Tunis and has since become a beloved staple in Tunisian cuisine.

    The name "mechouia" comes from the Arabic word "mechoui," which means grilled or roasted, highlighting the essential step in the preparation of this salad.

    2. A Medley of Fresh Ingredients:

    The beauty of Tunisian Mechouia Salad lies in its simplicity and the vibrant combination of fresh ingredients. The key components typically include roasted bell peppers, could be green bell peppers or red bell peppers, tomatoes, onions, garlic cloves, and hot peppers, mainly red peppers. Fresh lemon juice is usually added to bring out the flavors.  

    These vegetables are expertly charred over an open flame or on a grill, until they have a charred skin lending a distinct smoky flavor to the Tunisian salad.

    3. A Symphony of Flavors:

    The true allure of Tunisian Mechouia Salad lies in the harmonious blend of spices and seasonings that elevate its taste profile. Traditional Tunisian spices like coriander seeds, caraway seeds, cumin, and harissa (a fiery chili paste) add depth and complexity to the dish.

    These spices are typically ground in a traditional mortar and pestle. The smoky sweetness of roasted vegetables pairs perfectly with the spiciness of the seasonings, creating a flavor explosion with every bite.

    4. The Art of Preparation:

    To prepare Tunisian Mechouia Salad, the vegetables are first roasted until they develop a rich charred exterior. The blackened skin is then peeled off, revealing the tender and flavorful flesh. This can be done on a gas or charcoal grill.

    The vegetables are then finely chopped and combined with the spices and seasonings. This can be done in a food processor to get a chunky-puree consistency. The salad is traditionally served at room temperature, allowing the flavors to meld together.

    It is often topped with a hard-boiled egg, olive oil, some tuna, black olives and capers and a thin film of oil (extra virgin olive oil). What is added on top of the mechouia (on top of the salad) determines whether it is a stand alone salad. It is often served with french bread. 

    5. Serving Suggestions:

    Tunisian Mechouia Salad can be enjoyed in various ways, making it an incredibly versatile dish. It can be served as a refreshing side dish alongside grilled meats or as a filling for sandwiches and wraps.

    For a more substantial meal, it can be paired with crusty bread or couscous. The salad's robust flavors also make it a wonderful accompaniment to Tunisian-style tagines or as a topping for bruschetta.

    Conclusion:

    Tunisian Mechouia Salad is a culinary gem that has captivated taste buds far beyond the borders of Tunisia. Its vibrant colors, smoky flavors, and tantalizing spices make it a true celebration of Tunisian cuisine. Whether you're a seasoned foodie or a curious amateur, exploring the world of Mechouia Salad is a journey worth taking.

    So why not embark on an adventure and savor the taste of North Africa in every delectable bite? Prepare your grill, gather your ingredients, and let the flavors of Tunisia transport you to the bustling streets of Tunis. Bon appétit!

    If you would like to learn more about the food and culture of this beautiful country be sure to check out "Our Journey to Tunisia".  There you will also find more traditional Tunisian recipes like Tunisian lamb couscous, harissa and Tunisian Yo-yos.

    Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free. You can also follow me on social media  Instagram, Facebook,  Pinterest and youtube to follow along our journey.

    a plate of Mechouia salad topped with tuna and capers, surrounded by hard boiled eggs and French bread.
    Print Pin
    5 from 3 votes

    Tunisian Mechouia Salad

    Tunisian Mechouia Salad is a culinary delight that you will want to make time and time again.
    Course Salad or Side dish
    Cuisine Mahgreb, North African, Tunisian
    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    cooling time 1 hour hour 20 minutes minutes
    Total Time 2 hours hours 10 minutes minutes
    Servings 4
    Calories 211kcal
    Author Darlene at International Cuisine

    Ingredients

    • 4 medium red bell peppers roasted, peeled and seeded
    • 1 small fresno or jalapeño chili pepper roasted, peeled and seeded
    • 6 medium tomatoes Roma, roasted, peeled and seeded
    • 1 medium onion sweet, roasted, cut into one inch pieces
    • 1 head garlic roasted
    • 1/2 tsp salt +/- to taste
    • 1/4 tsp black pepper +/- to taste
    • 1 tsp coriander freshly ground from seed
    • 1 tsp caraway freshly ground from seed
    • 1/4 cup olive oil extra virgin
    • 1/4 cup lemon juice freshly squeezed

    Optional ingredients to top your Mechouia Salad

    • 2 hard boiled eggs
    • 1 Tbsp capers
    • 1/8 cup Olives black or green
    • 1 can tuna
    • 1 loaf French Bread sliced

    Instructions

    • On a hot Bbq grill, place all your peppers and thick one-inch slices of onion.
    • Turn the peppers frequently until they are charred on all sides. Turn the onions only once or twice until they are softened and turn brown.
    • Remove the peppers and place them in a plastic bag and tie Remove the onions and set aside
    • While the peppers are cooling place the whole tomatoes on a baking sheet in a 450 degree oven. You want the tomatoes to begin to brown and the skin to begin to wrinkle, then remove them. You can also roast the garlic at the same time. Slice off the top of the garlic to that each individual clove is exposed. Place in some tin foil, drizzle with a touch of olive oil and wrap tightly in foil. This typically takes about 30 minutes.
    • Remove the charred skin from each roasted pepper. Cut off the stem and scrape off the seeds. DO NOT RINSE, this removes all the delicious flavor.
    • Peel the roasted tomatoes and remove the stem end. Gently squeeze the tomato to remove the seeds.
    • In a food processor add all the peppers, tomatoes and onion together to a thick-chunky consistency. You can do this by chopping to a fine dice, if you prefer.
    • In a small bowl squeeze the roasted garlic head to remove the softened cloves. Add the salt and mash the garlic with the back of a spoon.
    • Grind the coriander and caraway seeds and add into the bowl along with the black pepper. Whisk in the olive oil and lemon juice.
    • In a large bowl add all the ingredients together and mix well. Let this rest for about an hour to let all the delicious flavors combine together.
    • Garnish with whatever you decide to use, hard-boiled eggs, tuna, capers, olives and serve with French bread.

    Nutrition

    Calories: 211kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 308mg | Potassium: 790mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5307IU | Vitamin C: 192mg | Calcium: 51mg | Iron: 1mg

    More Tunisia

    • A Bowl full of Harissa surrounded by the ingredients
      Tunisian Harissa Recipe
    • A plateful of Tunisian lamb couscous
      Tunisian Lamb Couscous
    • Tunisian Yoyos Recipe-A Traditional Sweet
    • Facebook
    • Twitter

    Filed Under: Recipes, Salad, Tunisia

    5 from 3 votes (3 ratings without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2024 International Cuisine All rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.