Tunisian food features all the hallmarks of delicious North African cuisine: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence.
Salade Mechouia with Merguez
Mechouia is a Tunisian salad of grilled tomato, garlic, onion, sweet and hot peppers, seasoned with caraway, capers and olives, and served with grilled merguez, thin, spicy lamb sausages.
Chicken Tagine with Chickpeas, Apricots and Bulgur
Tagines, the flavourful stews that range from Morocco to Egypt, get there name from the characteristic conical dishes of the same name that they are most often cooked in. This dish features the classic North African combination of apricots and chicken, fragrant with fresh ginger, cumin, coriander, cinnamon and served with cracked bulgur wheat.
A selection of Tunisian Baklawa
with marinated strawberries in rosewater and sugar, served with mint tea.
Dali Chehimi runs Casbah, one of the innovative mini-restos operating out of converted shipping containers at Scadding Court at Dundas & Bathurst. A veteran Toronto restauranteur, Dali’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz, Sarkis and Avec.