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.

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Salade Mechouia
Hot and sweet peppers cooked until meltingly tender, stewed with tomatoes, onions, garlic, capers and black olives, garnished with tuna, sliced eggs and extra virgin olive oil. With crusty baguette for mopping up all the deliciousness.

Lamb Shank Tagine
Lamb shanks marinated for 24 hrs in a fragrant mix of Tunisian spices — coriander, cumin, cinnamon, tumeric, ginger and paprika — before being slow-cooked baked in tomato-infused broth that reduces to the most exquisite sauce imaginable.

Jewelled Couscous
Delicate semolina couscous studded with dried fruits and pistachios.

Fennel & Courgette Compote
A gently cooked vegetables studded with star anise results for complex flavours and delicate textures.

Baklawa
A selection of delicate North African phyllo pastries with nuts, and rosewater-infused honey syrup; served with mint tea.
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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, an innovative pop-up food stall specializing in Tunisian fare.

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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.