This is one of the most popular Tunisian starters. It is called a salad but it is actually more of a dip that is eaten with bread.
1 person made this
6 light green or yellow long peppers
1 fresh green chilli
4 to 6 garlic cloves, to taste
4 hard-boiled eggs, peeled and quartered
3 tablespoons olive oil
3 tablespoons lemon juice or white wine vinegar
1 teaspoon ground cumin
1 pinch of ground coriander
salt to taste
pitted black olives and minced parsley for garnish
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Method Prep:20min › Cook:10min › Ready in:30min
If you have a gas stove, grill the whole peppers directly on the flame, or place them under the oven grill until the skins are blackened and blistered. As soon as the peppers are cool enough to handle, remove the skin and the seeds and mash the flesh.
Slit the chilli lengthways and scrape out the seeds. Mince the garlic. In a bowl mix the garlic with the chili and the mashed peppers.
Add the oil, lemon juice, spices and salt and mix well.
Spread the Slata mechouia in a thick layer on a large plate and smoothen with a knife. Arrange the pitted olives and eggs all around and sprinkle with parsley.