Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get there name from the characteristic conical dishes of the same name that they are most often cooked in.
Dali’s chicken tagine combines the floral tartness of salt-preserved lemons, the rich vegetal notes of cracked green olives and the warm, spicy flavours of ginger and saffron to great effect. Served on a mound of fresh, fluffy couscous.
Dali Chehimi runs Casbah, one of the innovative mini-restos operating out of converted shipping containers at Scadding Court at Dundas & Bathurst.
A veteran Toronto restauranteur, Dali’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz, Sarkis and Avec.