Mechouia with Almonds and Orange Blossom Water (Tunisian Grilled Pepper Salad)
This Tunisian salad, mechouia, is an explosion of grilled and fragrant flavors. When you prepare it, the sweetness of roasted peppers blends with the acidity of tomatoes, enhanced by cumin and paprika. It's a dish that breathes the Tunisian sun, often served as an appetizer or side dish during festive meals. I love the floral aroma of orange blossom water that adds a delicate touch, evoking oriental pastries. Mechouia is a staple on Tunisian tables, just like couscous or chorba. To eat like over there, serve it well chilled with crusty bread and, if you can, hard-boiled eggs and olives. A real treat for the taste buds!
Ingredients
- Red peppers4 pieces
- Tomatoes3 pieces
- Garlic3 cloves
- Olive oil4 tablespoons
- Grilled almonds50 g
- Orange blossom water2 tablespoons
- Sweet ground paprika1 teaspoon
- Cumin1 teaspoon
- Salt1 teaspoon
- Hard-boiled eggs (for garnish)2 pieces
- Black olives (for decoration)100 g
Instructions
- 1
Preheat the oven to 200°C. Wash the peppers and tomatoes. Place them on a baking sheet and roast for 25-30 minutes, until the skin is blackened and blistered.
- 2
Remove the vegetables from the oven, put them in a bowl, cover with plastic wrap and let them cool slightly. Then, peel them quickly: remove the skin, seeds, and any damaged parts.
- 3
In a blender, combine the peppers, tomatoes, garlic, olive oil, cumin, paprika, salt, and orange blossom water. Pulse to obtain a slightly grainy consistency, typical of mechouia.
- 4
Gently fold in the chopped grilled almonds. Taste and adjust seasoning if needed.
- 5
Pour the mechouia into a serving dish and spread it with a spatula. Garnish with hard-boiled egg slices and black olives. Drizzle with olive oil.
- 6
Refrigerate for at least 30 minutes before serving. Enjoy cold with Tunisian bread or pita chips.
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