Salata Meshwiya
سلطة مشوية (sah-LAH-tah mesh-WEE-yah)
Iraqi Grilled Vegetable Salad
Charred eggplant, tomatoes, and peppers chopped and dressed with lemon, garlic, and olive oil. This smoky Iraqi salad showcases the deep flavors that fire-grilling brings to simple summer vegetables.
Nutrition & Info
Equipment Needed
Instructions
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1
Char the whole eggplants, tomatoes, and peppers directly over an open flame or under a broiler, turning until blackened all over.
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2
Place charred vegetables in a covered bowl to steam for 10 minutes, loosening the skins.
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3
Peel off all blackened skin from the vegetables. Remove seeds from the peppers. Drain excess liquid from the eggplant.
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4
Roughly chop all the grilled vegetables into a chunky mixture. Do not puree — the texture should be rustic.
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5
Add minced garlic, olive oil, lemon juice, cumin, and salt. Toss to combine.
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6
Garnish with chopped parsley and serve at room temperature alongside grilled meats or with flatbread.
Did You Know?
Iraqi families often grill the vegetables for salata meshwiya over the same coals used for masgouf, making it a natural companion to the national dish.
Chef's Notes
Equipment Tips
- grill or open flame
- mixing bowl
- sharp knife
The Story Behind Salata Meshwiya
Salata meshwiya embodies the Iraqi tradition of cooking over open fire, a practice that stretches back to the earliest civilizations in Mesopotamia. The technique of charring whole vegetables to create smoky, intensely flavored salads is found across the Middle East, but the Iraqi version is distinguished by its rustic simplicity and the pairing with freshwater fish dishes. In summer, Iraqi families set up outdoor grills and prepare this salad as part of extended riverside meals.
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