Moroccan Taktouka — Roasted Pepper and Tomato Dip
Taktouka is an iconic dip in Moroccan cuisine, often served as an appetizer or side dish. Its smoky flavors from roasted peppers and slow-cooked tomatoes, enhanced with garlic and cumin, evoke the lively markets of Marrakech. You'll love its melt-in-your-mouth texture and enchanting aroma. It's a vegetarian alternative to zaalouk, just as delicious. For an authentic tagine, don't forget essential spices like cumin, paprika, and ras el hanout. Here, cumin is the star. Make this taktouka for a sunny appetizer or as a side to a main dish. It keeps for 3 days in the fridge.
Ingredients
- Green bell peppers3 large
- Ripe tomatoes4 large
- Garlic3 cloves
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Fresh cilantro1 small bunch
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Cayenne pepper (optional)1 pinch
Instructions
- 1
Wash the peppers and tomatoes. Cut the peppers in half, remove seeds and white membranes. Cut the tomatoes into quarters.
- 2
Grill the peppers and tomatoes on a grill or in a very hot pan until the skin is charred in places. Let cool, then peel the peppers and tomatoes.
- 3
Finely chop the peppers and tomatoes (or pulse coarsely for a smoother texture).
- 4
In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute without burning. Add cumin, paprika, salt, pepper, and cayenne if desired. Stir.
- 5
Add the chopped peppers and tomatoes. Cook over low heat for 15 to 20 minutes, stirring occasionally, until the mixture is tender and the oil rises to the surface.
- 6
Remove from heat and let cool. Sprinkle with chopped fresh cilantro. Serve warm or cold with Moroccan bread.
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