Tunisian Mechmoum with Sun-Dried Tomatoes and Peppers
Mechmoum is a Tunisian dip full of character, perfect to wow your guests. Made with sun-dried tomatoes and sweet grilled peppers, it balances the tangy sweetness of tomatoes with the subtle warmth of peppers, all lifted by cumin and garlic. This recipe brings to mind the bustling markets of Tunis, where spice aromas fill the air. If you're wondering what essential ingredients are for Tunisian cooking, know that cumin, olive oil, and peppers are key. And the difference with Moroccan cuisine? Tunisian food is often spicier and uses more peppers, while Moroccan is milder and perfumed with dried fruits. Serve this mechmoum with fresh bread for a tasty appetizer or starter.
Ingredients
- Sun-dried tomatoes (rehydrated)150 g
- Sweet grilled red peppers (canned or fresh)2 pieces
- Garlic2 cloves
- Ground cumin1 teaspoon
- Sweet paprika1/2 teaspoon
- Extra virgin olive oil3 tablespoons
- Fresh cilantro1 small bunch
- Salt1/2 teaspoon
- Lemon juice1 tablespoon
Nutrition
Instructions
- 1
Rehydrate the sun-dried tomatoes in warm water for 10 minutes, then drain well.
- 2
In a mortar or blender, crush the garlic with cumin, paprika, and salt until a paste forms.
- 3
Add the sun-dried tomatoes, grilled red peppers (seeded if you prefer less heat), and washed cilantro. Pulse until slightly chunky.
- 4
Stir in olive oil and lemon juice, mix well. Taste and adjust seasoning.
- 5
Transfer to a bowl, drizzle with olive oil, and garnish with cilantro leaves. Serve at room temperature with traditional Tunisian bread (tabouna bread) or crudités.
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