Moroccan Taktouka with Roasted Peppers and Tomatoes
Taktouka, this Moroccan dip of roasted peppers and tomatoes, is a staple on the Moroccan table, especially during Ramadan. You'll love its melting texture and smoky flavor, enhanced by cumin and garlic. It's a vegetarian and tasty alternative to chermoula. For an authentic tagine, don't forget spices like cumin, paprika, and saffron, but here simplicity rules. Serve this taktouka as a starter with khobz bread, or as a side to grilled meat. A delight that transports you straight to the alleys of Marrakech.
Ingredients
- Green peppers3 large
- Ripe tomatoes4 medium
- Garlic3 cloves
- Extra virgin olive oil3 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Sweet red pepper (optional)1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh cilantro1 small bunch
Instructions
- 1
Wash the peppers, remove seeds, and cut into large pieces. Roast under the oven grill or on a hot griddle until the skin blackens. Let cool, then peel and roughly chop.
- 2
Peel and chop the tomatoes. Peel and mince the garlic. Chop the fresh cilantro.
- 3
In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute without burning.
- 4
Add the chopped tomatoes, cumin, paprika, sweet pepper, salt, and pepper. Cook for 10 minutes, stirring, until the tomatoes are soft.
- 5
Stir in the roasted peppers and continue cooking for 5 to 7 minutes so the flavors meld. Adjust seasoning.
- 6
Remove from heat, sprinkle with fresh cilantro, and serve warm or cold with Moroccan bread.
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