Archive for ‘Red pepper’

June 15, 2013

Mechouîa | A guest post by the Beard

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Since we’ve been waiting for Spring for at least nine months now, and since this wonderful lady has been playing hard to get, I decided I’d bring Spring in our home on this St Barnaby. The best way to do so is to go back to the atmosphere of my lovely youth and taste what my all my Tunisian friends were so lucky to find on their table at dinner time: mechouîa, or literally “grilled pepper salad.” (pronounced may-shoe-uh)

Before I get on to ”mechouîng,” there is a little something you should know while reading these lines. In fact, the Guide and I recently relocated to a bigger and better-looking 150 year-old French building in which we’ve settled in a very bourgeois apartment. We’d post pictures, but I’m sure our roommate Aristide (our black cat, in fact) would sue us for copyright infringement 🙂 In any case, the good news is that the Guide and I noticed we spend most of our time together in our brand new kitchen! I just noticed how living has been made easier by just adapting to wiser eating habits. Not that I had bad eating habits before, but I am French… and I still can’t find a single article online that would prove me right in saying that one can take care of their figure by just shoving down 1.5 kilograms of cheese every day. So my cheese intake depends now on my bribing skills… et c’est pas plus mal!

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Our friend Christophe (the market gardener) is depressed, because the weather is so ugly that he can’t grow anything and business has therefore been horrible, to say the least. So to cheer him up, we bought 3 times the amount of food we usually get on a Saturday morning. And I ended up with 4 lbs. of banana peppers… and so what? I just thought about how the smell of roasted peppers freshly taken out of the oven could put a smile of the Guide’s face when she gets home. The smell of Summer, with a refreshing taste of happiness on the table. And a possibility for me to bribe the Guide into allowing me to go get a fresh mozzarella di Bufala Campana

Mechouîa salad

(adapted from omafaim)

Serves 4-6

What you’ll need:

  • 4.5 pounds of fresh banana peppers
  • 6 red tomatoes
  • 3 garlic cloves, unpeeled
  • 1 lemon
  • 2 teaspoons cumin
  • 2 tablespoons olive oil

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Now what?

  • Turn on the radio, and start singing along the tunes from back in the 1970s.
  • Place the peppers on a baking sheet and broil them in the oven. They must turn almost black, so that you can peel the skin off more easily. Half way through the broiling process, place the three (unpeeled) garlic cloves amidst the peppers, so that the smell of garlic spreads to the broiling veggies. Once they’re well cooked, let them cool down in a large bowl, and make sure you cover it with a lid.
  • While the peppers cook, bring water to a boil. Slash the top of each of the 6 tomatoes and place them in the boiling water. Remove after 15 minutes and let them cool down.
  • Bring another pan to a boil, and pour yourself a nice cup of jasmine tea. It helps with your singing. Change the radio and turn to the hits from the eighties.
  • Once everything has cooled down, start peeling the peppers and tomatoes and take the seeds out. Quick tip: don’t use a knife to peel the peppers, just open its lengthways with your hands and use your fingers to remove the pepper flesh on a cutting board. The peppers need to be long and ropy (just like the tomatoes, which you will cut with a knife, obviously).
  • Drain the peppers and tomatoes in a colander in the sink for at least two or three hours. Too much juice would turn the mechouîa into a mushy soup.
  • Once it has drained, mix the preparation with the garlic paste (after you press it out of the skin) and the juice of one lemon, as well as 2 teaspoons of cumin and 2 tablespoons of olive oil. I tend to add a bit of black pepper (Malabar, preferably) and a pinch of coarse sawlt.
  • Place it in the fridge for 2 hours.
  • Finish your cup of jasmine tea and imaging what the Guide’s smile will be like, craving your mozza-ball.

Bon app!

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