Citizens, mechouia (sometimes spelled mishwiyya) is a classic and delicious Tunisian hors d’oeuvre salad of grilled sweet peppers, tomatoes and onions mixed with oil and lemon. It is also frequently garnished with tuna, olives, capers and hard–boiled eggs for a main course dinner.
A good mechouia gets its intense flavor from roasting. Mediterranean foods author Paula Wolfert takes a very direct approach to roasting her vegetables. She buries them whole among the coals of her hardwood barbecue. The vegetables can also be roasted in a very hot oven, but you will miss the smokey flavor.
A good compromise is to grill the peppers and onion on a barbecue grate and roast the tomatoes and garlic in a hot oven, as I’ve done here.
Why do I post this today – because it is a necessary component of tomorrow’s recipe classic from Israel, where the Tunisian Jews brought the dish with them decades ago during their exodus. It is now a de rigeur accompaniment to Falafel! 🙂
Battle on – The GeneralissimoPrint
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