Pre-order online until THU Mar 18, 10pm
Pick up on FRI Mar 19, 6-7:30pm
Long-time Dep favourite, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence.
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Omek Houria
This beloved Tunisian recipe — the name literally means your mother (omek), the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter, somewhere between a salad and a dip, it is made with naturally sweet braised carrots combined with homemade harissa (a piquant North African chili paste), caraway, garlic and olive oil, and garnished with capers, black olives, sliced hard boiled eggs; served with pita.
Cod Chermoula
Chermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian, Libyan, Moroccan and Tunisian cooking it is commonly used to flavour fish or seafood. Every family has their own unique variation, but common ingredients include garlic, cumin, coriander, and lemon juice, but may also include pickled lemons, chili peppers, saffron, or other herbs. Here fillets of fresh cod are marinated in the chermoula paste, then cooked with diced tomatoes in the traditional North African tagine style. Served alongside a light steamed couscous and chickpea pilaf and a wedge of lemon.
Also available #vegetarian; grilled eggplant with chermoula
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.
Fish, Vegetarian, or 1/2+1/2
Chermoula 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.
