Salata Mishwiyya

Salata Mishwiyya Recipe - Vegetarian Tunisian Dish

Region / culture: Tunisia | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Salata Mishwiyya is a traditional Middle Eastern grilled vegetable salad that is bursting with flavor and texture. This dish is perfect for a light and refreshing meal, especially during the warmer months.

History

Salata Mishwiyya has its origins in the Middle East, where grilling vegetables is a common cooking technique. The combination of charred tomatoes, peppers, and onions, along with the aromatic caraway seeds and garlic, creates a unique and delicious flavor profile.

Ingredients

0.5 lb (227 g) ripe, but firm, tomatoes
2 green bell peppers (about 0.75 lb (340 g))
4 fresh red chile peppers (about 0.5 lb (227 g))
1 medium-sized onion, peeled and quartered
2 garlic cloves, peeled
4.5 tsp caraway seeds
0.75 tsp salt
3 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
24 imported black olives, pitted or whole
1 3.5 oz (99 g) can imported tuna in olive oil, drained and flaked apart
2 hard-boiled eggs, shelled and quartered

How to prepare

Grill the tomatoes, peppers, and onion until their peels are blackened and blistered, or have black grid marks. This should take about 15 minutes for the smaller peppers and tomatoes, and about 20 to 25 minutes for the bell peppers and onion.
2. Peel and remove the seeds from the grilled vegetables. Cut them up and place them in a food processor. Process with 4 or 5 short pulses, then transfer to a medium-sized bowl.
3. In a mortar and pestle, pound the garlic, caraway seeds, and salt until they form a paste. Stir this paste into the grilled vegetables. Arrange the mixture on a platter, then drizzle with olive oil and lemon juice. Garnish with pieces of tuna and quartered eggs.
Makes 4 servings.

Variations

Add grilled zucchini or eggplant for extra flavor and texture.
Top the salad with crumbled feta cheese or toasted pine nuts for a creamy or crunchy element.

Cooking Tips & Tricks

Make sure to grill the vegetables until they are charred and blistered to bring out their natural sweetness.

- Pound the garlic, caraway seeds, and salt in a mortar and pestle to release their flavors and create a paste that will infuse the salad with a rich taste.

- Drizzle the salad with extra virgin olive oil and lemon juice right before serving to enhance the flavors and add a fresh touch.

Serving Suggestions

Serve Salata Mishwiyya as a side dish with grilled meats or fish, or enjoy it on its own as a light and satisfying meal.

Cooking Techniques

Grilling the vegetables adds a smoky flavor and charred texture to the salad, enhancing its overall taste.

Ingredient Substitutions

You can substitute the caraway seeds with cumin or fennel seeds for a different flavor profile.

Make Ahead Tips

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

Presentation Ideas

Arrange the salad on a platter and garnish with olives, tuna, and hard-boiled eggs for a beautiful and appetizing presentation.

Pairing Recommendations

Serve Salata Mishwiyya with grilled lamb chops, kebabs, or falafel for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers 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 Salata Mishwiyya contains approximately 200 calories.

Carbohydrates

Each serving of Salata Mishwiyya contains approximately 15 grams of carbohydrates.

Fats

Each serving of Salata Mishwiyya contains approximately 12 grams of fats.

Proteins

Each serving of Salata Mishwiyya contains approximately 6 grams of proteins.

Vitamins and minerals

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

Alergens

Salata Mishwiyya contains eggs and olives, which may be allergens for some individuals.

Summary

Salata Mishwiyya is a nutritious and flavorful salad that is a great source of vitamins, minerals, and healthy fats.

Summary

Salata Mishwiyya is a delicious and nutritious grilled vegetable salad that is perfect for a light and refreshing meal. With its smoky flavors, aromatic spices, and fresh ingredients, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Salata Mishwiyya. It was a hot summer day, and I was visiting my dear friend Fatima in her beautiful home in Lebanon. Fatima was known for her incredible culinary skills, and she always welcomed me with open arms and a table full of delicious dishes.

On this particular day, as we sat in her garden sipping on sweet mint tea, Fatima told me about a special salad she had learned to make from her grandmother many years ago. She called it Salata Mishwiyya, which roughly translates to "grilled salad" in English. Intrigued by the name and the thought of a salad made on the grill, I begged Fatima to teach me how to make it.

With a twinkle in her eye, Fatima led me to her outdoor kitchen where a charcoal grill was already fired up and ready to go. She began by grilling eggplants, bell peppers, and tomatoes until they were charred and smoky. The smell that wafted through the air was intoxicating, and I couldn't wait to see how it would all come together.

Once the vegetables were grilled to perfection, Fatima showed me how to peel off the charred skins and chop them into bite-sized pieces. She then mixed them with fresh parsley, minced garlic, lemon juice, and a drizzle of olive oil. The flavors were bold and vibrant, with the smokiness of the grilled vegetables shining through.

As we sat down to enjoy our Salata Mishwiyya, I couldn't help but marvel at the simplicity and brilliance of the dish. It was a perfect combination of flavors and textures, and I knew I had to learn how to make it myself.

Over the years, I have made Salata Mishwiyya countless times, each time tweaking the recipe to suit my own tastes. Sometimes I add a sprinkle of sumac for a citrusy kick, or a handful of toasted pine nuts for extra crunch. No matter how I choose to make it, the salad always brings back memories of that day in Fatima's garden, surrounded by the sights and sounds of Lebanon.

I have shared the recipe with friends and family, passing on the tradition of Salata Mishwiyya to the next generation. It has become a staple at family gatherings and dinner parties, always eliciting oohs and ahhs from those lucky enough to taste it.

As I look back on that fateful day with Fatima, I am filled with gratitude for the friendships and experiences that have enriched my life. Food has a way of bringing people together, transcending language and cultural barriers. And Salata Mishwiyya will always hold a special place in my heart as a reminder of the power of good food and good company.

So, if you ever find yourself craving something new and exciting, I urge you to give Salata Mishwiyya a try. Who knows, maybe it will become a beloved recipe in your own kitchen, passed down through the generations just like it has in mine. Happy grilling and happy eating!