The name Tunis is often associated with an Arabic word that means to socialize and to be friendly. With hospitality so close to the heart of Tunisian culture, it should be no surprise that it also abounds with fantastic food.
Dali Chehimi has put together a delightful menu featuring several classic Tunisian dishes, many rarely seen in Toronto.
Brik a l’Oeuf
This is the best-known version of Brik (pronounced breek), a Tunisian dish consisting of thin “warka” pastry wrapped around a variety of fillings. In Brik a l’Oeuf, a whole raw egg is included with chopped onion, tuna, harissa and parsley, before it is fried to golden crisp. There is a Tunisian tradition where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom eats it without spilling any of the egg yolk, he may marry the bride!
A spicy Tunisian starter, somewhere between a salad and a dip, made with sweet braised carrots combined with Dali’s homemade harissa, garlic and olive oil. A popular dish to break the Ramadan fast.
Kabama au Poisson
A speciality of Tunisia’s Mediterranean coast, this is a rustic, rich fish and calamari stew seasoned with cumin, coriander, garlic, tomato, olive oil and harissa. Served with a chunky vegetable tagine and tri-colour couscous.
Green Tea and Artisanal Baklava
Dinner ends with a cup of classic Tunisian tea and a selection of fine North African pastries.
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 weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.
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