16min 4 ppl
Taktouka (Moroccan Pepper and Tomato Salad)
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 9 steps
Medium: 31–60 min or 7–12 steps
120 kcalper person
Protein 3g
Carbs 13g
Fats 7g
About this dish
Charred peppers and tomatoes are cooked down with garlic and warm spices in this smoky Moroccan salad, a classic partner to Zaalouk on the mezze table. Fresh coriander and a squeeze of lemon keep it bright despite the deep, cooked flavours.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Green Pepper2 whole
- Red Pepper2 whole
- Tomatoesdiced4 whole
- Garlic clovescrushed3 clove
- Fresh Corianderchopped, to serve10 g
Spices & Seasonings
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Cayenne pepper1 pinch
- Fine sea salt1 tsp
Oils & Condiments
- Olive oil3 tbsp
- Lemon juicefreshly squeezed1 tbsp
Utensils
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
Method
1
Char the green and red peppers directly over a gas flame or under a hot grill for 10 minutes, turning occasionally, until blackened all over.
Approx. 10 minutes
2
Place the charred peppers in a bowl, cover and leave to steam for 10 minutes, until cool enough to handle.
Approx. 2 minutes
3
Peel the skins from the peppers, then deseed and slice the flesh into strips.
Approx. 6 minutes
4
Dice the tomatoes.
Approx. 4 minutes
5
Heat the olive oil in a large frying pan over a medium heat and fry the garlic, ground cumin, smoked paprika and cayenne pepper together for 1 minute, until fragrant.
Approx. 1 minute
6
Add the diced tomatoes and cook for 12 minutes, stirring occasionally, until thickened.
Approx. 12 minutes
7
Stir in the sliced peppers and cook for 5 minutes, until well combined.
Approx. 5 minutes
8
Stir in the lemon juice and season with fine sea salt.
Approx. 2 minutes
9
Spoon into a serving dish and scatter over the fresh coriander.
Approx. 2 minutes
