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.

Ommek Houria
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.

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!

Chicken with Preserved Lemons and Green Olives
This is a classic North African tagine, or stew, named after the conical earthenware pots they are typically cooked in. This dish combines the aromatic citrus of homemade preserved lemons with briny, earthy green olives and tender chicken to great effect. Served with tri-color couscous.

Green Tea and Artisanal Baklava
Dinner ends with a cup of classic Tunisian tea and a selection of fine North African pastries.

JUST ANNOUNCED: Danny Castricone, wine broker and owner of Mondo Vino has offered to supply two exclusive wines paired with Chef Dali Chehimi’s Tunsian Supper Club on Oct. 5: White: Cantina Nals Margreid from Alto Adige — 2012 Pinot Bianco Penon DOC, and Red: Azienda Agricola Le Salette from Veneto — 2012 Valpolicella Classico DOCG. You can enjoy the wine pairing for only an extra $10!

Dinner $40 +HST
Dinner + wine pairing $50 +HST

B.Y.O.B. — No corkage

This event is SOLD OUT – Congrats Dali!
If you would like to be put on a waiting list in the event of a last-minute cancellation, please contact us.

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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.