About This Dish
A vibrant cooked salad of roasted bell peppers and tomatoes that sits alongside zaalouk as one of Morocco's essential table salads. Peppers are charred over an open flame until blackened, then peeled and mixed with cooked tomatoes, garlic, and cumin. The result is a smoky, sweet, and gently spiced salad that is irresistibly good with bread. Taktouka showcases the Moroccan love of fire-roasted flavors and the alchemy that happens when simple vegetables meet smoke and spice. It is served at virtually every meal as part of the salad course.
Ingredients
- 4 Bell peppers (red and green)
- 4 Ripe tomatoes, chopped
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- 3 tbsp Olive oil
- 2 tbsp Fresh cilantro
- 1 tbsp Lemon juice
- to taste Salt
Instructions
- 1
Char peppers over open flame or under broiler until blackened all over.
- 2
Place in a sealed bag for 10 minutes to steam, then peel, seed, and chop.
- 3
Cook tomatoes in olive oil until broken down, about 10 minutes.
- 4
Add garlic, cumin, and paprika. Cook 2 minutes.
- 5
Add chopped roasted peppers. Cook 5 minutes, mashing slightly.
- 6
Finish with lemon juice and cilantro. Serve at room temperature.
Tips & Tricks
- A mix of red and green peppers gives the best color and flavor balance.
- The pepper skins must be completely charred for easy peeling and smoky flavor.
- Like zaalouk, taktouka tastes better the day after making it.