Mechouia: Difference between revisions
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|description=This traditional Tunisian recipe combines grilled vegetables and hot chillies to make a delicious salad. This recipe is absolutely ideal for a barbecue | |description=This traditional Tunisian recipe combines grilled vegetables and hot chillies to make a delicious salad. This recipe is absolutely ideal for a barbecue | ||
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<!-- /seo --> | <!-- /seo -->This traditional Tunisian recipe combines [[Grilled|grilled]] [[Vegetables|vegetables]] and [[Hot chillies|hot chillies]] to make a delicious [[Salad|salad]]. | ||
This recipe is absolutely ideal for a [[Barbecue|barbecue]], espcially one with a hotplate | |||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Barbecue?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.72</span>/5</span> | |||
<span class="reviewDesc">Looks like a market to me</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 17:13, 28 December 2021
This traditional Tunisian recipe combines grilled vegetables and hot chillies to make a delicious salad.
This recipe is absolutely ideal for a barbecue, espcially one with a hotplate
| Mechouia | |
|---|---|
 |
| Tunisian vegetable seller | |
| Servings: | 4 as a filling side dish |
| Calories per serving: | 72 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewBarbecue? 4.72/5 Looks like a market to me |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 large tomatoes (plum-type preferred) [about 225 g]
- 2 green sweet peppers [about 175 g]
- 2 fresh poblano chillies [about 110 g]
- 1 large red onion, un peeled
- 2 large garlic cloves, un peeled
- ½ teaspoon caraway seeds, ground to a powder is a coffee grinder
- ½ teaspoon coriander seeds, ground to a powder is a coffee grinder
- 1 teaspoon sea salt
- Zest and juice from half a lemon
- 3 tablespoons olive oil
- 12 pitted olives (green or black)
- 1 tablespoon capers
Method
- Place the whole tomatoes, sweet peppers, chili peppers, onion and garlic on the barbecue hotplate, over the coals or even under an oven grill.
- Turn them often so they are really well charred.
- Remove the vegetables as they are done, the garlic, for instance will be ready before the onion.
- Use the technique shown here, (or your own!), to skin the tomatoes, sweet and hot and peppers. Remove the seeds and stems from the peppers
- Remove the really burnt onion skin.
- Cut all of the vegetables into nibble sized pieces an place in a large serving bowl.
- Squish the garlic from the cloves with a cloth or a palette knife into a small bowl and mix with the garlic pulp.
- Add the lemon juice and zest together with the salt, spices and olive oil. Whisk the dressing and mix in with the grilled, chopped vegetables.
- Garnish with chopped capers and olives
Variations
Use cumin seeds instead of caraway if caraway is not to your taste.
Tuna flaked into this salad, or sliced hard-boiled eggs would turn this into a main course.
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