Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad)
Somewhere between a salad and a dip, taktuka is a garlicky, spicy and lightly smoky mezze that's a beloved staple of Moroccan cuisine. This healthy appetizer is easy to make and tastes even better the next day.
Servings: 6 people, as a side
Ingredients
- 2 large green bell peppers
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 (15-ounce) can diced tomatoes or diced fire-roasted tomatoes
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon ground coriander
- Kosher Salt
- Black pepper
- 1/4 cup finely chopped parsley leaves
- 1/4 cup finely chopped cilantro leaves
- Splash red wine vinegar, no more than a teaspoon
- Crusty bread or pita, for serving (optional)
Instructions
- Roast the bell peppers. Turn two of your gas burners to medium. Put a bell pepper directly over the flame on each burner. Use a pair of tongs to turn until the pepper is charred all over and very soft, about 15 minutes in total. (If you don’t have a gas stove, see my oven method below.)
- Soften the peppers. Immediately transfer to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 minutes or so until they are cool enough to handle.
- Make a garlicky oil. Meanwhile, heat the olive oil in a large nonstick skillet over medium. Add the garlic and swirl for about 30 seconds to 1 minute, tossing regularly just until it’s fragrant.
- Simmer the tomatoes. Stir in the tomatoes, paprika, red pepper flakes, coriander, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway. Simmer for about 10 minutes.
- Peel and chop the roasted peppers. When the peppers are cool enough to handle, peel the outer charred skin (this will be messy). Discard the charred skin, stem, and seeds and roughly chop the remaining flesh.
- Simmer the peppers. Add the chopped roasted peppers to the skillet with the tomatoes. Simmer for another 5 minutes or so.
- Finish and serve. Stir in the fresh parsley, cilantro, and red wine vinegar. Let the taktouka rest for a bit until just warm or at room temperature. Serve with your favorite bread.
Notes
- To roast the bell peppers in the oven at 450F, turning until they are charred all over, 25 to 40 minutes in total.
- Avoid browning the garlic or the oil may taste bitter.
- Cover leftovers tightly and store in your refrigerator for up to 5 days. Serve cold, at room temperature, or reheat gently on your stove. If you have plenty, you can even poach eggs right in the taktouka, similar to shakshuka.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 65.6kcal | Carbohydrates: 5.5g | Protein: 1.1g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.5g | Sodium: 104.1mg | Potassium: 230.7mg | Fiber: 1.7g | Sugar: 2.7g | Vitamin A: 614.1IU | Vitamin C: 42.3mg | Calcium: 34mg | Iron: 1.1mg
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