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Taktouka

Local name: تكتوكة

Roasted peppers and tomatoes simmered with garlic, cumin and paprika into a soft, glossy relish. The Moroccan cooked salad made for scooping with bread.

VeganGluten-free#peppers#tomato#cumin#salad#mezze
Taktouka

Photo: Dan Lundberg · CC BY-SA 2.0

Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Difficulty
Easy

Method

  1. Roast the whole peppers under the oven grill or over a flame for 15 to 20 minutes, turning, until the skin is blackened all over.
  2. Shut them in a bag or covered bowl for 10 minutes, then peel, deseed and cut into strips.
  3. Heat the oil in a sauté pan and fry the garlic for 30 seconds without browning.
  4. Add the tomatoes, cumin, paprika, chilli and salt. Cook down for 10 minutes over medium heat.
  5. Add the peppers and keep cooking for 15 minutes, stirring, until the mixture is thick and glossy.
  6. Stir in the herbs off the heat, taste and adjust the salt. Serve warm or cold with bread.

Taktouka is the natural partner of zaalouk on a Moroccan table. It keeps for several days in the fridge and is arguably even better the next day.

Nutrition · per serving

Calories
191 kcal
Protein
3.3 g
Fat
14.6 g
Carbohydrate
15.1 g
Fibre
4.9 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Can I use jarred peppers to save time?

The flavour of taktouka comes precisely from the skin charred under the grill, which brings the smoke. Jarred marinated peppers give a rather different, vinegary stew. If you must, rinse them and cook longer with the tomatoes to drive off the vinegar.

My taktouka is still watery. What now?

Simply keep cooking it uncovered. It should turn thick and glossy, with the oil beginning to separate at the surface. Very juicy tomatoes sometimes need ten minutes more than the fifteen given.

Does it keep, and is it served hot?

It keeps for several days in the fridge and tastes better the next day. Serve it warm or cold, never piping hot. Take it out half an hour ahead, or the chilled olive oil sets and masks the cumin.

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