# 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.

**Tunisian Cuisine · 55 min · 5 servings · 190 kcal per serving**

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.

## Ingredients


### For grilling
- 6 — sweet green peppers
- 2 — hot chillies
- 5 — tomatoes
- 1 — onion
- 4 cloves — garlic, in their skins

### Marinade
- 4 tbsp — olive oil
- 1 tsp — salt
- 1 tsp — tabil (coriander and caraway)
- 1 tbsp — lemon juice

### To serve
- 1 can — tuna
- 3 — hard-boiled eggs
- 0.5 cup — black olives
- 2 tbsp — capers (optional)

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

---

Source: https://hanakoleah.com/en/tunisian-cuisine/tunisian-slata-mechouia
Edited by: Marwa Mohamed
Last updated: 2026-10-29