About This Dish
A rustic salad of charcoal-grilled vegetables that is particularly popular in northern Morocco and shares roots with the Tunisian version of the same name. Tomatoes, peppers, onions, and sometimes eggplant are grilled whole over charcoal until blackened and smoky, then peeled, chopped, and dressed with olive oil, garlic, and cumin. The result is intensely smoky and deeply flavored — the kind of salad that tastes of summer barbecues and outdoor cooking. In Tangier and Tetouan, mechouia is often served as a dip with bread alongside grilled sardines or brochettes.
Ingredients
- 4 Tomatoes, large
- 3 Bell peppers (mix of colors)
- 1 Onion, whole
- 4 Garlic, whole cloves
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 2 tbsp Lemon juice
- 2 tbsp Fresh cilantro
- to taste Salt and pepper
Instructions
- 1
Grill all vegetables and garlic over charcoal or under a hot broiler until charred on all sides.
- 2
Place peppers in a sealed bag to steam for 10 minutes. Peel and seed.
- 3
Peel tomatoes, onion, and garlic.
- 4
Roughly chop all grilled vegetables. Mix together in a bowl.
- 5
Dress with olive oil, cumin, lemon juice, and salt.
- 6
Garnish with cilantro. Serve at room temperature.
Tips & Tricks
- Charcoal grilling gives the most authentic smoky flavor.
- Each vegetable chars at a different rate — grill separately for best results.
- The salad can be left chunky or blended to a smoother consistency.