Slata Mechouia

Name: Slata Mechouia
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tunisian
Ingredients: Red bell peppers — 4; Green chile peppers — 2; Ripe tomatoes — 3 medium; Garlic cloves, unpeeled — 4; Extra-virgin olive oil — 60 ml (1/4 cup); Ground caraway seed — 3 g (1 tsp); Salt — 5 g (1 tsp); Hard-boiled eggs (traditional garnish, optional) — 2; Canned tuna (traditional garnish, optional) — 100 g (3.5 oz)

The Quirky Foodster Team

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15 min

Prep

15 min

Cook

Ingredients

Red bell peppers — 4
Green chile peppers — 2
Ripe tomatoes — 3 medium
Garlic cloves, unpeeled — 4
Extra-virgin olive oil — 60 ml (1/4 cup)
Ground caraway seed — 3 g (1 tsp)
Salt — 5 g (1 tsp)
Hard-boiled eggs (traditional garnish, optional) — 2
Canned tuna (traditional garnish, optional) — 100 g (3.5 oz)

Method

Char peppers, tomatoes and garlic directly over an open flame or grill until blackened on all sides, about 10-15
minutes, turning occasionally.
Let cool slightly, then peel off charred skins from peppers, tomatoes and garlic; remove pepper seeds.
Finely chop all charred vegetables by hand (the traditional texture is chunky, not blended smooth).
Stir in olive oil, caraway and salt.
Garnish with hard-boiled egg and tuna if using, and serve with bread.

Cultural Background: A smoky grilled vegetable salad-sauce of charred peppers, tomatoes and garlic, slata mechouia ('grilled salad') is a Tunisian staple typically eaten with bread or as an accompaniment to grilled meats and tuna, its smokiness coming from direct charring over flame.

Tips: • Hand-chopping rather than blending preserves the traditional rustic, slightly chunky texture. • Charring thoroughly over open flame is essential for the sauce's signature smoky depth.

Variations: • Add capers and olives for extra briny complexity. • Adjust the ratio of sweet peppers to hot chiles depending on desired heat level.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 70 kcal, 1.5 g protein, 5.5 g fat, 5 g carbohydrate per 60 g serving (without egg/tuna garnish).

FAQs: What is slata mechouia traditionally served with? Crusty bread, often garnished with hard-boiled egg, canned tuna and olives as a light meal or starter. Can I make it in the oven instead of over open flame? A very hot broiler works as an alternative, though it won't achieve quite the same smoky depth as direct flame charring.