Tunisian Slata Mechouia With Charred Green Peppers, Tomato & Lemon [Whole 30, Paleo, Vegan, GF]

This is one of those epic recipes that I've been wanting to learn for years, but found that convenience got in the way. As my mother-in-law makes big batches every time we see her (a few times a year), the motivation just wasn't there.

Well, after three years since my tastebuds first danced to the incredible flavors of Slata Mechouia, I finally conquered the recipe on my own in Switzerland after a brief training session with Tata Faouzia in the Tunis kitchen.

This recipe is a classic Tunisian dish served as an appetizer with bread or as a wonderful dynamic accompaniment to grilled meats, fish and rice. It's really important to note that this dish can be really amazing or really bad depending on who makes it (I've experienced both). The key things to remember are: charring, steaming, mashing and seasoning. As my mother-in-law's version is the best I've ever had, I feel gracious to have learned from the master!

Since we don't have a gas stove or grill in Switzerland, I broiled the vegetables instead to blacken them and it worked out great. However, I definitely suggest doing it in the most authentic way possible (by fire) to get that charred and fiery taste! Another thing to remember is that your vegetable sizes will vary, you'll want to season according to taste and this recipe is more to serve as a guide.

Our favorite way to eat it this dish is topped with a little bit of canned tuna, Mediterranean green olives and olive oil with chewy white bread. For the more diet-conscious, using it as a side for proteins or vegetables could be a good alternative.

IT'S SO GOOD! Saha!

Ingredients:

- 12 medium to spicy green peppers (you can alternatively use 8 large mild green peppers and 4 small spicy green peppers, depending what you have available - you just want a good balance of heat)
- 6 medium firm tomatoes (such as San Marzano)
- 2 small white onions
- 1/2 teaspoon coriander
- 1/4 teaspoon dried mint (optional)
- Juice of one lemon
- 2-3 tablespoons good olive oil
- Salt and pepper, to taste

Begin by grilling or broiling your vegetables for 10-15 minutes, or until all vegetables have a charred and black exterior/skin, with a few spots of color still left on each.

Place all vegetables in a plastic bag or container to steam. When cooled, remove vegetables and remove skin, seeds and excess liquid from peppers, tomatoes and onion (the skin should fall off easily due to its burnt nature.)

By hand: Finely chop and mash the flesh of each vegetable, until you have a chunky, salsa-style consistency.

By machine: Use a food processor or blender and pulse all vegetables a few times until you have a chunky, salsa-style mixture.

Combine all vegetable mixtures and add olive oil, lemon juice, coriander, dried mint, salt and pepper to taste. Arrange on plate with an extra splash of olive oil around the edges. Top with green olives, canned tuna, and or boiled eggs, if desired!