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mechouia recipe

Date: Wed, 19 Mar 1997 13:27:52 -0800
From: judy.mingram@West.Sun.COM (Judy Mingram - SunSoft)

Adapted from a  North African recipe from Vegetarian Journal:

Mechouia (Mixed Roasted Vegetables with Capers and Twabil Spice
Mixture) Serves 4-6

(author's note)
This is a nice change from hummus and babganou as an appetizer or side

3/4-1 pound mild chili peppers (Anaheims or poblanos are very good for
this recipe)
2 pounds mixed green, red or yellow bell peppers
1/2 bulb garlic
3-5 plum tomatoes
2-3 teaspoons Twabil spice mixture (below)
Juice of a fresh lemon
2 teaspoons drained capers

Grill or roast the chili and bell peppers until the skins break and can
be removed easily.  (I put them in a 500 degree oven, turning until
blackened, then placed in a paper bag for 15 minutes until skins just
fall off.  Be careful, as chilis will blacken faster than other peppers
and can become too dry and brittle.)

Remove seeds and stems.  Chop the peppers well and finely.

Broil the garlic and tomatoes.  When garlic is cool, slip it out of the
skins.  Peel, seed and drain the tomatoes if watery.  Mash or puree the
garlic and tomatoes.  Combine tomatoe puree, chopped peppers, twabil
and lemon juice.  Spread onto a plat and drip capers on top.  Serve
with pita.

Twabil (for Mechouia)

This spice mixture is used in coulcous stews, salad dressings, and
dips.  This makes 3-4 tablespoons.  Try it in the other recipes if you
like it in Mechouia.

2 Tablespoons ground coriander seeds
2 teaspoons ground caraway seeds
1/4 teaspoon garlic powder
1/2 teaspoon cayenne
1/4 teaspoon crushed fennel seeds
1/4 teaspoon crushed aniseed
(I do not like licorice so I left this out)
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground black peper

Mix all ingredients well and use in dishes for an authentic North
African flavor.

kwvegan vegan