North Africa · Side
Slata Mechouia (Tunisian Charred Vegetable Salad)
Charred peppers, tomatoes, and garlic hand-pounded into a smoky relish garnished with tuna, boiled eggs, and olive oil.
The story
Mechouia translates literally as 'grilled,' referencing the age-old practice of blistering seasonal vegetables directly over hot charcoal coals after bread baking. The vegetables are historically pounded in a heavy brass mortar (mehres) with spices rather than mechanically blended, preserving an authentic rustic texture that is a staple of every Tunisian summer feast.
Cook this next
Slata Omek Houria (Spiced Mashed Carrot and Caraway Salad)
Tender boiled carrots crushed into a velvety, fiery relish infused with freshly ground caraway, garlic, and sun-drenched Tunisian harissa.
Harissa (Tunisian Chili and Garlic Paste)
A fiery, sun-drenched crimson condiment ground from smoked baklouti chilies, pungent garlic, and toasted desert spices.
Kosksi bil Allouch (Tunisian Couscous with Lamb)
Fluffy semolina grains steamed over a fiery tomato and lamb broth laden with root vegetables and squash.
Kosksi bil Allouch (Tunisian Spicy Lamb Couscous)
Fluffy steamed semolina perfumed with spicy harissa broth, tender lamb, chickpeas, and sweet root vegetables.