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 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 couscous or rice
#vegan & #GF options available.
Dali will also be bring by a selection of delicious Tunisian baklawa pastries for dessert.
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.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
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