Authentic Mechouia Salad Recipe Tunisia, Africa

Name: Mechouia Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Maghrebi
Ingredients: 4 onions; 5 tomatoes; 1 garlic bulb, or several whole garlic cloves with the peel; 4-5 green Anaheim peppers; 2 bell peppers; 2-3 jalapeño peppers; 1/2 tsp salt; 1/4 tsp black pepper; 1-2-3 tbsps olive oil; olives; tuna; hard-boiled eggs

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Introduction & history

Mechouia salad, also known as salata mechouia, is a popular North African dish, especially in Tunisia. It's a flavorful grilled vegetable salad combining smoky, charred flavors with fresh, zesty notes. The word mechouia means "grilled" in Arabic, highlighting the preparation method, where vegetables are typically grilled over an open flame or roasted to bring out their natural sweetness and smoky flavors. The main ingredients are tomatoes, peppers, onions, hot chili peppers, and garlic, all of which are grilled or roasted until charred. Some versions also include eggplant. After grilling, the vegetables are finely chopped or mashed and mixed with olive oil, lemon juice, salt, and pepper. Herbs like cilantro or parsley, along with spices like cumin or caraway, can also be added for additional flavor. The salad is often garnished with olives, capers, or boiled eggs, and sometimes topped with canned tuna or slices of hard-boiled eggs for extra protein and texture. Mechouia salad is usually ... Read more

Main ingredients

Cooking tips

variations

Mechouia salad is highly customizable. You can add more of a certain vegetable, make it less or more spicy, add more eggs and tuna, or leave them out.

Mechouia Salad

PREP 30min

COOK 30min

RESTING 2h

READY IN 3h

4.5

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Ingredients

4 Servings

4 onions

5 tomatoes

1 garlic bulb, or several whole garlic cloves with the peel

4-5 green Anaheim peppers

2 bell peppers

2-3 jalapeño peppers

1/2 tsp salt

1/4 tsp black pepper

1-2-3 tbsps olive oil

olives

tuna

hard-boiled eggs

Preparation

Step 1/10

Clean and thoroughly dry all vegetables with skin.

Step 2/10

For the best flavor, char the vegetables over a charcoal grill. Work in small batches to ensure even cooking. Rotate the vegetables frequently to achieve an even char on all sides.

Step 3/10

Use a gas grill if a charcoal grill is unavailable. Char vegetables directly over a gas stove flame or place them under your oven’s broiler. Use care to prevent burning regardless of the method chosen.

Step 4/10

Once charred, transfer the vegetables to a plastic bag and seal it, or place them in a bowl and cover with plastic wrap.

Step 5/10

Let them cool and sweat for 10–20 minutes. This process loosens the skins, making peeling easier.

Step 6/10

Gently remove the outer skins, stems, and any seeds you prefer to omit.

Step 7/10

Place a few vegetables at a time in a food processor and pulse to your desired consistency—slightly smooth with small chunks is ideal. Repeat until all vegetables are processed, mixing the batches together. Season with salt and pepper to taste, adjusting as needed.

Step 8/10

Alternatively, use a fork and knife to chop or a mortar and pestle to mash the vegetables. Adjust the texture to your preference.

Step 9/10

Transfer the finished dish to a serving plate. Garnish with slices of hard-boiled eggs, high-quality tuna, olives, and a generous drizzle of olive oil.

Step 10/10

Pair with fresh baguette or homemade bread and enjoy!

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Rating And Comments

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