December’s Pop Up Showcase: Dali Chehimi
A Dep favourite, Dali is back with more tastes from Tunisia.
A pair of 100% camel mini burgers with caramelized onions and harissa mayo, served with frites.
Vegetable Tagine with Couscous
Classic North African vegetable stew with fragrant spices, served over tri-colour couscous. (Vegan)
1 camel slider served with a side of tagine & couscous
Brik a l’Oeuf
A traditional Tunisian snack of tuna, capers, spices and a whole raw egg carefully wrapped in thin pastry and fried until crispy, but with egg yolk still soft. (It is an old tradition for prospective grooms to try and eat a Brik without spilling a drop of yolk… can you?)
Baklava & mint tea
Delicious artisanal phyllo pastries filled with nuts and honey, served with sweet mint tea.
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, an innovative pop-up food stall specializing in Tunisian fare.
Each month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.