Mechouia

Mechouia Recipe from Tunisia with Red Peppers, Tomatoes and Tuna

Region / culture: Tunisia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mechouia is a traditional Tunisian salad that is bursting with flavor and vibrant colors. This dish is perfect for a light and refreshing meal, especially during the hot summer months.

History

Mechouia has its origins in Tunisia, where it is a popular dish enjoyed by locals and visitors alike. The name "Mechouia" comes from the Arabic word for grilled or roasted, which refers to the method of cooking the vegetables for this salad.

Ingredients

2 large sweet red peppers
2 large onions
4 medium tomatoes
1 small hot pepper
3 tbsp fresh lemon juice
3 tbsp olive oil
1 tsp oregano
1 (7 oz (198 g)) can of tuna
2 oz (57 g) crumbled feta cheese
2 hard boiled eggs, chopped
salt & pepper to taste

How to prepare

Preheat the oven to 400°F (204°C). Grill the peppers, tomatoes, and onions in the hot oven. Flip them once during the grilling process. Grill until they become soft.
Remove the grilled vegetables from the oven and let them cool.
Remove the seeds from the peppers. Dice all the cooked vegetables into small pieces. Place the vegetables on a flat serving platter. Gently stir in the lemon juice, olive oil, oregano, salt, and pepper.
To serve, spread the tuna and hard-boiled eggs over the top of the vegetables.

Variations

You can customize this recipe by adding other grilled vegetables such as zucchini or eggplant. You can also add olives or capers for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to grill the vegetables until they are soft and slightly charred for the best flavor.

- You can adjust the amount of hot pepper used in this recipe to suit your taste preferences.

- For a smokier flavor, you can grill the vegetables on a barbecue instead of in the oven.

Serving Suggestions

Mechouia can be served as a side dish or as a main course with some crusty bread on the side.

Cooking Techniques

Grilling the vegetables gives Mechouia a delicious smoky flavor that sets it apart from other salads.

Ingredient Substitutions

If you don't have fresh lemon juice, you can use red wine vinegar as a substitute. You can also use canned tuna in oil instead of water for a richer flavor.

Make Ahead Tips

You can prepare the grilled vegetables ahead of time and assemble the salad just before serving for a quick and easy meal.

Presentation Ideas

Serve Mechouia on a large platter garnished with fresh herbs such as parsley or mint for a beautiful presentation.

Pairing Recommendations

Mechouia pairs well with grilled meats or fish, couscous, or rice for a complete meal.

Storage and Reheating Instructions

Mechouia can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Mechouia contains approximately 200 calories.

Carbohydrates

Each serving of Mechouia contains approximately 15 grams of carbohydrates.

Fats

Each serving of Mechouia contains approximately 10 grams of fats.

Proteins

Each serving of Mechouia contains approximately 12 grams of proteins.

Vitamins and minerals

Mechouia is rich in vitamins A and C, as well as potassium and fiber from the vegetables.

Alergens

This recipe contains fish (tuna) and eggs, so it may not be suitable for those with allergies to these ingredients.

Summary

Mechouia is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and flavorful meal.

Summary

Mechouia is a delicious and healthy Tunisian salad that is perfect for a light and refreshing meal. With its grilled vegetables, tuna, and eggs, this dish is packed with flavor and nutrients that will satisfy your taste buds.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my dear friend Fatima in her home in Tunisia. Fatima was known throughout our village for her delicious and authentic Tunisian dishes, and I always looked forward to our cooking sessions together.

As we sat in her kitchen, sipping on mint tea and catching up on each other's lives, Fatima suddenly pulled out a beautifully handwritten recipe for Mechouia. She explained to me that Mechouia was a traditional Tunisian dish made from roasted peppers, tomatoes, and onions, mixed with olive oil, garlic, and spices. It was typically served as a side dish or spread on bread.

I was captivated by the simplicity and bold flavors of the recipe, and I begged Fatima to teach me how to make it. She smiled warmly and agreed, saying that she had learned the recipe from her own grandmother many years ago.

We began by roasting the peppers and tomatoes over an open flame, turning them occasionally until they were charred and softened. The smell of the roasting vegetables filled the kitchen, and I could hardly wait to taste the finished dish.

Once the peppers and tomatoes were ready, we peeled off their skins and chopped them into small pieces. We then finely diced some onions and garlic, and mixed everything together in a large bowl. Fatima drizzled olive oil over the mixture and added a generous amount of cumin, coriander, and paprika.

As we stirred the ingredients together, the colors and aromas melded into a beautiful and enticing dish. I couldn't resist sneaking a taste, and I was immediately transported to the bustling streets of Tunis, with the flavors of the Mediterranean dancing on my palate.

Fatima and I sat down to enjoy our Mechouia with some freshly baked bread, and I savored every bite. The dish was a perfect balance of smoky, sweet, and spicy flavors, with a rich and velvety texture that sang of the sun-soaked ingredients.

From that day on, Mechouia became a staple in my own cooking repertoire. I made it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I prepared it, I felt a connection to Fatima and her grandmother, and to the vibrant and diverse culinary traditions of Tunisia.

Over the years, I have added my own twists and variations to the recipe, experimenting with different types of peppers, spices, and textures. But no matter how I choose to make it, Mechouia always brings me back to that fateful day in Fatima's kitchen, where I first fell in love with its bold and timeless flavors.

As I sit here, reminiscing about the many meals I have shared with loved ones over a steaming bowl of Mechouia, I am filled with gratitude for the culinary heritage that has been passed down to me. And I can only hope that one day, I will be able to pass on this beloved recipe to my own grandchildren, just as Fatima did for me.

But for now, I will continue to savor each bite of Mechouia, letting its flavors and memories transport me to distant lands and cherished moments. In every spoonful, I taste the love and history that have shaped me into the cook and storyteller that I am today. And for that, I am forever grateful.