Description
Saturday, May 30, 2015
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.
Camel Sliders
Grilled camel mini-burgers on a brioche bun with caramelized onions and harissa mayo.
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.
$45 +HST
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, an innovative pop-up food stall specializing in Tunisian fare.