Mechouia (Grilled Pepper and Tomato Salad)
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The Tale of Mechouia (Grilled Pepper and Tomato Salad)
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Mechouia, meaning 'grilled' in Arabic, is believed to have originated in Tunis, where charring tomatoes, peppers, and garlic over an open flame gives the salad its smoky depth. It's a beloved starter especially in summer and during Ramadan, when the grilled vegetables are mashed together with olive oil and often topped with tuna or egg.
Ingredients
Scale:· 6 servings
- 4 green bell peppers
- 4 tomatoes
- 2 jalapeño or long green peppers
- 4 cloves garlic, unpeeled
- 1 (5 oz) can tuna, drained
- 2 hard-boiled eggs, quartered
- 1/4 cup olive oil
- 1 tbsp lemon juice
- Black olives and capers, for garnish
Instructions
- 1Grill or broil the bell peppers, tomatoes, chile peppers, and garlic until charred and softened all over.
- 2Let vegetables cool, then peel off the skins and remove pepper seeds.
- 3Finely chop the peeled vegetables and garlic together into a coarse, chunky salad.
- 4Stir in olive oil and lemon juice, and season with salt.
- 5Spread onto a platter and top with tuna, quartered eggs, olives, and capers.
- 6Serve at room temperature with crusty bread.
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