Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall, conical lids in which they are traditionally cooked over a charcoal brazier. They often feature the hallmarks of delicious North African food: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. All of these will be on the table in abundance in this indulgent Tunisian-inspired menu by veteran restaurateur Dali Chehimi.
Doight de Fatma
Tunisian “spring rolls” stuffed with tuna, feta, potato, onions, parsley & capers, with homemade spicy harissa for dipping
Tender squid stuffed with minced octopus, calamari tentacles, rice, fennel seeds, harissa & parsley, and braised in tomato sauce
Succulent lamb shanks, slow-cooked with a fragrant Tunisian “ras el-hanout” blend of spices, with chickpeas, tomatoes, fresh mint, black olives and preserved lemons. Served with couscous (or rice on request), and sautéed green beans & rapini with olive oil, garlic and hint of anchovy.
Rustic phyllo baklava stuffed with almonds, walnuts and hazelnuts, drizzled with honey and rosewater. Served with a classic Tunisian dish of dates stuffed with butter, roasted almonds and dipped in sugar.
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 an amateur or professional guest chef to host a fun, informal dinner party.
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