Tunisian Slata Mechouia
The secret is in the peeling: after charring, the peppers and tomatoes go into a sealed bag for 10 minutes — the steam separates the skin from the flesh so it comes away by hand. Without this step you end up peeling with a knife and losing half the vegetable.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Calories
- 190
Slata mechouia is one of the best-known Tunisian starters, served with nearly every meal. Charred peppers and tomatoes, peeled and chopped, with tuna, egg and olives. Its smoky sweetness comes from the fire, not from any addition.
Method
-
1
Char
Char the peppers, tomatoes, onion and garlic over a direct flame or under the grill, turning until the skin blisters black all over. 15-20 minutes.
⏱ 22 min -
2
Steam — the peeling secret
Put them straight into a plastic bag or sealed bowl while hot for 10 minutes. The steam will separate the skin from the flesh.
⏱ 11 min -
3
Peel
Peel them easily by hand and remove the pepper seeds. Do not wash them — washing removes the smoky flavour.
⏱ 8 min -
4
Chop by knife
Chop them coarsely on a board with a knife. Do not use a blender — a blender gives you juice, not a salad.
⏱ 8 min -
5
Season
Drain the mixture of excess liquid in a sieve for two minutes, then toss with the olive oil, salt, tabil and lemon.
⏱ 5 min -
6
Serve
Spread it on a plate and garnish with the tuna, sliced egg, olives and capers, and drizzle more olive oil.
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Tips that actually matter
- Steaming in a sealed bag for 10 minutes — the difference between easy peeling and wasting the vegetable.
- Do not wash the charred vegetables — washing removes the layer of smoke that is the whole flavour.
- Chop by knife, not blender. The coarse texture is part of the dish.
- Drain the excess liquid before dressing — otherwise the salad floats in water.
People also ask
How is it different from Egyptian pepper salad?
Tunisian tabil (coriander and caraway) is the main difference, along with the tuna and capers at serving. The Egyptian version is simpler and relies on garlic and lemon.
How long does it keep?
4 days in a jar under a layer of olive oil, and the flavour improves on the second day.
Can I use jarred roasted peppers?
You can if you are in a hurry, but the smoky flavour will be much weaker. The charring is the entire source of flavour here.
Cook mode
Tunisian Slata Mechouia
-
1
Char
Char the peppers, tomatoes, onion and garlic over a direct flame or under the grill, turning until the skin blisters black all over. 15-20 minutes.
-
2
Steam — the peeling secret
Put them straight into a plastic bag or sealed bowl while hot for 10 minutes. The steam will separate the skin from the flesh.
-
3
Peel
Peel them easily by hand and remove the pepper seeds. Do not wash them — washing removes the smoky flavour.
-
4
Chop by knife
Chop them coarsely on a board with a knife. Do not use a blender — a blender gives you juice, not a salad.
-
5
Season
Drain the mixture of excess liquid in a sieve for two minutes, then toss with the olive oil, salt, tabil and lemon.
-
6
Serve
Spread it on a plate and garnish with the tuna, sliced egg, olives and capers, and drizzle more olive oil.
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