Morocco · Morocco

Taktouka

Name: Taktouka
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: red bell peppers 300 g; green bell peppers 300 g; tomatoes, finely chopped 400 g; garlic, minced 8 g; olive oil 25 ml; ground cumin 2 g; sweet paprika 2 g; salt 4 g

Roasted peppers simmer with tomato and warm spices into a chunky salad.

65 minutes · 4 servings · Easy

Taktouka is a cooked pepper salad rather than a raw one, which is why it is served warm or at room temperature and not straight from the fridge. The peppers are blistered first so the skins come away, and the flesh is left in pieces. It is a common accompaniment to couscous and to tagine, and it is seasoned with cumin and sometimes a little garlic.

Ingredients

red bell peppers300 g
green bell peppers300 g
tomatoes, finely chopped400 g
garlic, minced8 g
olive oil25 ml
ground cumin2 g
sweet paprika2 g
salt4 g

Directions

1
Heat oven to 230°C. Halve peppers and remove seeds. Place skin-side up on a lined tray and roast for 20 minutes. Transfer to a covered bowl for 10 minutes, then peel and chop.
Skins blister and lift away easily.
2
Warm oil in a pan over medium-low heat. Stir garlic for 30 seconds, then add tomatoes, cumin, paprika and salt. Simmer for 10 minutes.
Tomatoes break down and the sauce thickens.
3
Add chopped roasted peppers and cook uncovered for 8 minutes, stirring. Serve warm or at room temperature promptly.
Pepper pieces are soft and coated in concentrated tomato. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content