Tunisian Style Grilled Vegetables Mechouia Recipes

HOW TO MAKE TUNISIAN GRILLED MECHOUIA SALAD

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.

TUNISIAN-STYLE GRILLED VEGETABLES (MECHOUIA)

Steps:

• VINAIGRETTE: Grind coriander, caraway, and cumin seeds until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. Reserve 3 T. of oil mixture. Heat remaining oil mixture and garlic in skillet over low yeat, stirring occasionally, until fragrant and small bubbles appear, 8-10 min. Transfer to large bowl and let cool, about 10 min. Whisk parsley, cilantro, mint and lemon zest and juice into oil mixture. season with salt to taste. VEGETABLES: Grill vegetables or roast in oven. Be sure to remove excess moisture. Vegetables should be chopped in 1/2 inch pieces, transferred to bowl with vinaigrette; toss to coat. Season with salt and pepper. Can serve warm or at room temperature.

TUNISIAN GRILLED SALAD (SELATA MISHWIYA)

Steps:

• Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.
• Cook under the preheated broiler, turning occasionally, until skins have blackened and insides are soft, about 10 minutes. Cool until easily handled, about 5 minutes. Peel, seed, and chop into small pieces.
• Place tomato mixture in a large bowl. Stir in garlic paste mixture slowly with a wooden spoon. Spoon onto a serving platter. Garnish with tuna, eggs, and olives. Squeeze 1 lemon wedge over platter. Arrange remaining wedges on the sides.

SALAD MECHOUIA (TUNISIAN SALAD)

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)

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.