Algerian Mechouia Salad (Grilled Vegetable Salad)
Mechouia salad is a classic Algerian dish, a cold starter that celebrates grilled vegetables and spices. You'll love the sweetness of roasted peppers combined with the zing of lemon and the aroma of cumin. It's a street-food and family recipe, often served in summer with homemade bread. Feel free to adjust the spices to your taste. And if you're wondering what spices are typical of Algeria, cumin, paprika, and ground coriander are essential to give that authentic flavor.
Ingredients
- bell peppers (red and green)4
- ripe tomatoes3
- onion1
- garlic cloves2
- fresh cilantro1 bunch
- olive oil3 tablespoons
- lemon juice1 tablespoon
- salt1/2 teaspoon
- ground cumin1/2 teaspoon
- paprika1/2 teaspoon
Instructions
- 1
Wash the bell peppers and tomatoes. Place them whole on a baking sheet with the onion cut into quarters and the unpeeled garlic cloves. Roast at 200°C (400°F) for 20 minutes, until the skin is charred.
- 2
Remove the vegetables from the oven and put them in a bowl. Cover with plastic wrap and let cool for 10 minutes. Then peel the peppers, tomatoes, and onion, and remove the seeds from the peppers.
- 3
In a mortar (or blender), mash the roasted garlic with a pinch of salt to form a paste. Add the peeled vegetables, chopped cilantro, cumin, paprika, olive oil, and lemon juice.
- 4
Blend or mash coarsely to get a homogeneous but slightly rustic texture (not a smooth puree). Adjust seasoning.
- 5
Transfer to a serving dish, drizzle with olive oil, and sprinkle with cilantro leaves. Serve chilled with Algerian bread (kesra) or crudités.
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