Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. 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.
Dali Chehimi has put together a delightful menu featuring several classic Tunisian dishes, many rarely seen in Toronto.
Fresh mussels in court bouillon with fennel, sweet peppers and touch of harissa, served with toasted baguette.
Chermoula Fish Tagine
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 flavor 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 delicate white fish is marinated in the chermoula paste, then cooked with carrots and chickpeas in the traditional North African tagine style. It is served alongside a light couscous and homemade harissa. (Rice/gluten-free available on request)
Moroccan Carrot Salad
A remarkable transformation of the humble carrot. Finely shredded and combined with lemon, honey, cinnamon, olive oil and rosewater, this sweet, tart and fragrant salad is topped with toasted almond slivers and golden raisins.
Mediterranean Fruit Compote
Prunes, dried apricots, dried figs are poached in a fragrant orange blossom syrup, with blanched almonds and walnuts halves, and garnished with cool creme fraiche; served with Tunisian mint tea.
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, an innovative pop-up food stall specializing in Tunisian fare.
Every weekend The Depanneur invites a guest chef to host a fun, informal BYOB dinner party.
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