Pre-order online until THU Nov 25, 10pm
Pick up on FRI Nov 26, 6-7:30pm
Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.
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Omek Houria & Salade Mechouia
A sampler of two beloved Tunisian mezzes; a cooked carrot dip, and a roasted red pepper salad. Omek houria translates as your mother (omek), the fairy/angel (houria); it is a popular dish to break the Ramadan fast. Delicately sweet braised carrots are blended with homemade harissa (a piquant North African chili paste), caraway, garlic and olive oil. Salade mechouia features hot and sweet peppers cooked until very tender, then stewed with tomatoes, onions and garlic. Both come garnished with capers, black olives, sliced hard boiled egg and tuna (either/both can be omitted on request) and extra virgin olive oil, along with fresh pita for scooping up all the deliciousness.
Chicken Tagine with Apricots, Prunes & Chickpeas
This dish features the classic North African combination of fruit, meat and aromatic spices. Tender chicken is braised along with dried apricots, prunes, carrots and chickpeas in a light tomato-flecked broth fragrant with fresh ginger, cumin, coriander, and cinnamon.
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Spicy Moroccan Pumpkin Stew with Chickpeas & Lentils
The combination of pumpkin, chickpeas and lentils in a rich, spicy, harissa-spiked tomato broth, with a aromatic base of onions, garlic, cumin, paprika, and coriander seed, makes for a hearty & satisfying vegan stew.
Both dishes are served alongside bed of nutty, fine bulgur wheat garnished with toasted slivered almonds.
Khobzet Hwé (Breeze Cake)
The simplicity and comfort of no-bake ‘refrigerator’ cakes appeals even in places where refrigeration was not necessarily common. Much traditional Middle Eastern architecture was cleverly designed to maximize airflow and bring in cool drafts. This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu, and gets its whimsical name from the cool, breezy spots where the cake would be left to chill.
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Chicken, Vegetarian, or 1/2+1/2
North African Tagine Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, a catering company specializing in Tunisian fare.
