Description
by Dali Chehimi
Salade Mechouia
Hot and sweet peppers cooked until meltingly tender, stewed with tomatoes, onions, garlic, capers and black olives, garnished with tuna, sliced eggs and extra virgin olive oil; garnished with capers, black olives, sliced hard boiled eggs and tuna; served with baguette.
Chicken & Apricot Tagine
This dish features the classic North African combination of fruit, meat and aromatic spices. Tender chicken braised in a tomato broth with fresh ginger, cumin, coriander, and cinnamon, garnished with slivered almonds.
– or –
Vegetable Tagine
A North African classic, a fragrant stew of zucchini, pumpkin, onions, garlic, and white beets in a lightly spiced tomato broth; garnished with slivered almonds
Rouz Djerbi
Also known as Riz Djerbien, this is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients like spinach, peppers, chickpeas, and harissa combine to create flavourful dish where the rice soaks up the flavours as it cooks.
Served with side of refreshing carrot salad with lemon, honey and rosewater.
Basbousa
A dense, luscious cake of coarse semolina, golden and crunchy on top and tender beneath, soaked in a lemon syrup and topped with fresh summer berries.
