
This event takes place at CSI Spadina, 192 Spadina Ave., Suite 501
Tonight two Dep alumni and Depanneur Cookbook contributors, Dali Chehimi and Fatima Khlifi, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market, flavours deeply woven into the life and memories of every Tunisian.
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Keftaji with Merguez
Keftaji has long been a popular street food in Tunisia; a hint comes from the name, which dervies from the Turkish köfteci, meaning “seller of kofta”. It is a finely chopped salad of Mediterranean vegetables like zucchini, eggplant and peppers, sometimes with pumpkin or potato add, all typically fried in olive oil but in Dali’s recipe everything is baked to keep it lighter. It is seasoned with harissa (Tunisian red chilli paste), olive oil, lemon and garnished with olives and sometimes a fried egg. Tonight the keftaji is served with delicious merguez, the traditional thin, spicy lamb sausages found across North Africa, and fresh pita.
Kosksi [Chicken or Vegetarian]
Couscous, called kosksi, is the national dish of Tunisia. The centrepiece of family meal, a giant mound of tender, steamed couscous is prepared in the traditional Tunisian style, having been basted with a rich tomato broth. It is served with braised chicken [halal] –or– pumpkin and potato [vegetarian], each simmered with slow-cooked carrots, zucchini and chickpeas with Tunisian spices like cumin, caraway, and homemade harissa.
Makrout
Makrout (aka makroudh) is a classic cookie from the Maghreb, usually filled with dates, with a distinctive diamond shape from which it gets its name. The dough is made with a combination of semolina and flour, which gives it a very specific texture and flavor. The final step involves soaking the makroudh in a sweet syrup scented with orange blossom water and garnishing with flaked almonds.
We’ll close with green tea with fresh mint — the quintessentially Tunisian way to end a meal or share a convivial moment.
BYOB
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$79 ON SALE! $69 + HST
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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 North African fare. @casbah707
Fatima Khlifi is a teacher and educational consultant who grew up in France before moving to Toronto, where she started gathering with friends to share and enjoy Tunisian dishes that reminded her of home. Fatima also works closely with Thermomix, showcasing this innovative culinary appliance by cooking international foods. @FatiCookInMix
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The Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur