Description
by Dali Chehimi
Omek Houria
This beloved Tunisian recipe — the name literally means your mother (omek), the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter, somewhere between a salad and a dip, it is made with sweet braised carrots combined with homemade harissa (a piquant North African chili paste), caraway, garlic and olive oil, and garnished with capers, black olives, sliced hard boiled eggs; served with pita.
Chicken Tagine with Preserved Lemons & Olives
One of Dali’s signature dishes, this chicken tagine combines the floral tartness of his homemade preserved lemons, the rich vegetal notes of cracked green olives and the warm, spicy flavours of ginger and saffron to great effect;.
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Sweet Potato & Kale Tagine with Chickpeas
A healthy, modern take on Tunisian flavours, spiced with cumin, ginger, nutmeg, and a hint of curry.
Both are served with served with fluffy steamed couscous
Khobzet Hwé (Breeze Cake)
This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu, and gets its whimsical name from the cool, breezy spots where the cake would be left to chill.
