Authentic Mechouia Salad Recipe

Clean and thoroughly dry all vegetables with skin.

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For the best flavor, char the vegetables over a charcoal grill. Work in small batches to ensure even cooking. Rotate the vegetables frequently to achieve an even char on all sides.

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Use a gas grill if a charcoal grill is unavailable. Char vegetables directly over a gas stove flame or place them under your oven’s broiler. Use care to prevent burning regardless of the method chosen.

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Once charred, transfer the vegetables to a plastic bag and seal it, or place them in a bowl and cover with plastic wrap.

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Let them cool and sweat for 10–20 minutes. This process loosens the skins, making peeling easier.

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Gently remove the outer skins, stems, and any seeds you prefer to omit.

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Place a few vegetables at a time in a food processor and pulse to your desired consistency—slightly smooth with small chunks is ideal. Repeat until all vegetables are processed, mixing the batches together. Season with salt and pepper to taste, adjusting as needed.

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Alternatively, use a fork and knife to chop or a mortar and pestle to mash the vegetables. Adjust the texture to your preference.

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Transfer the finished dish to a serving plate. Garnish with slices of hard-boiled eggs, high-quality tuna, olives, and a generous drizzle of olive oil.

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Pair with fresh baguette or homemade bread and enjoy!