Salade Mechouiya Mauritanienne
The Quirky Foodster Team
Ingredients
- Red bell peppers — 4
- Tomatoes — 4
- Garlic, minced — 2 cloves
- Olive oil — 3 tbsp
- Lemon juice — 1 tbsp
- Ground cumin — 1/2 tsp
- Salt — to taste
Method
- Char the peppers and tomatoes over an open flame or under a hot grill until the skins blacken and blister, turning occasionally.
- Place the charred vegetables in a covered bowl for 10 minutes to steam, then peel off the skins and remove the pepper seeds.
- Roughly mash the peeled peppers and tomatoes together with a fork.
- Stir in the garlic, olive oil, lemon juice, cumin and salt.
- Serve at room temperature with bread.
Introduction: A smoky salad of grilled peppers and tomatoes, mashed together with garlic and olive oil, served as a bright, savoury side.
Cultural Background: Mechouiya reflects Mauritania’s Maghrebi culinary links, the peppers and tomatoes traditionally charred over an open flame before being peeled and mashed, giving the dish its distinctive smoky depth.
Tips: Letting the charred vegetables steam under cover makes the skins much easier to peel off. Leave some texture in the mash rather than blending completely smooth, for a more traditional result.
Variations: Add a hard-boiled egg on top, chopped, for a heartier version. Stir in a few chopped olives for extra briny flavour.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Served at room temperature or chilled; not typically reheated.
Nutrition: Per serving (approx.): 130 kcal, 2 g protein, 9 g fat, 12 g carbohydrate.
FAQs:
Q: Can this be made without an open flame?
A: Yes, char the vegetables under a hot oven broiler,
Q: Is mechouiya spicy?
A: Not by default, though a pinch of chilli can be added for heat.
- Red bell peppers — 4
- Tomatoes — 4
- Garlic, minced — 2 cloves
- Olive oil — 3 tbsp
- Lemon juice — 1 tbsp
- Ground cumin — 1/2 tsp
- Salt — to taste
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