Mechouia blankit is basically a Tunisian version of bruschetta. It was the recipe for the starter in last month's Tunisian-themed Kitchen Trotter box but we ate it as a light supper.
In the box was a jar of mechouia salad, which is a mixture of grilled and marinated vegetables - mainly peppers and tomatoes, with garlic, olive oil and chilli pepper. It was already quite spicy so I left out the harissa, which is a very hot red sauce, made with red chillis, garlic and spices. The recipe includes black olives and I found a jar of Odysea Organic Kalamata Pitted Olives in the cupboard from a Christmas hamper, which were more purple than black but they were really juicy and fruity - they reminded me of the olives we ate in Morocco and Tunisia, in fact.
Mechouia blankit
ingredients :
crusty baguette or 1/2 a loaf of homemade bread
4tbsp mechouia salad (or make your own with grilled peppers and tomatoes, marinated in olive oil, garlic and chilli pepper)
1/2 tsp harissa (chilli puree) (optional)
a tin of tuna in oil
15 black olives, halved
2 hard boiled eggs, finely chopped
4 slices of Leerdammer-type cheese, cut in half lengthways
1tsp vinegar
2tbsp olive oil
pinch of salt
Cut the bread into slices and place under the grill until golden brown and crispy on top. Mix the olive oil, salt and vinegar in a little bowl (adding the harissa if using) and brush onto the bread. Spread 1tbsp of the mechouia salad on each slice.
Top each slice with a spoonful of tuna and a few olives.
Scatter over some chopped hard boiled egg.
Top with the cheese.
The original recipe didn't say to put it back under the grill but I decided that melted cheese would help stop everything else fall off the bread !
It made a nice change from our usual cheese on toast or sandwiches and the mechouia salad is lovely so I'll definitely have to try making that from scratch when I've finished the jar.
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