Taktouka – Moroccan Roasted Pepper & Tomato Salad

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Taktouka is the Arabic name for this amazing Moroccan roasted pepper & tomato salad recipe, and today I will share this with you so that you too can indulge in the exquisite flavours of this cherished family recipe – the Moroccan Taktouka Salad is the perfect marriage of roasted peppers and tomatoes, this medley holds a special place in our heritage. Traditionally served as a versatile side dish, its appeal transcends seasons – a comforting warmth in winter or a refreshing coolness in the sizzling summer months.

How is Taktouka Served?

Taktouka can be served hot or cold and is so versatile that you can practically have it with anything. It’s typically served in tiny side dishes around the table along with other condiments. You can enjoy it as a side or as part of a main meal. One distinct memory etched in my culinary journey is my father’s breakfast revelation – pairing Taktouka with a perfectly fried egg. The combination was an instant hit, revealing a new dimension to this already beloved salad of mine.

Try Taktouka with Moroccan Grilled Chicken or some freshly baked Moroccan Bread

Taktouka is Kid Friendly

As a child, my reluctance towards peppers and tomatoes wasn’t about taste but rather the skin’s texture. The ingenious solution? Roasting the peppers and tomatoes, allowing them to cool, and effortlessly peeling off the skin before dicing – a culinary secret to savouring the exquisite taste without any textural hesitation.

Roasting & Skinning the Peppers & Tomatoes

It’s so important to not skip or try to substitute this essential part of the recipe. Roasting the peppers and tomatoes is what gives Taktouka its authentic classic flavour and skinning the vegetables is what completes the experience.

My nostalgic reminiscences transport me back to the sights and scents of the elders roasting Taktouka in public ovens until a perfect char adorned each piece. The sweet aroma wafting through the streets of Morocco created an irresistible allure, leaving everyone yearning for that distinct flavour through the smell. While contemporary kitchens may opt for a quicker stovetop approach, I remain a loyal advocate of the traditional oven-roasting method, preserving the authentic essence of this time-honored Moroccan dish.

Taktouka Recipe – Moroccan Roasted Pepper & Tomato Salad

Taktouka is the Arabic name for this amazing Moroccan roasted pepper & tomato salad recipe, and today I will share this with you so that you too can indulge in the exquisite flavours of this cherished family recipe – the Moroccan Taktouka Salad is the perfect marriage of roasted peppers and tomatoes, this medley holds a special place in our heritage. Traditionally served as a versatile side dish, its appeal transcends seasons – a comforting warmth in winter or a refreshing coolness in the sizzling summer months.
Servings 6
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 2 lbs Tomatoes
  • 1 lb Fresh green bell peppers
  • ½ Batch of parsley (washed & chopped)
  • ½ Batch of coriander (washed & chopped)
  • 4-5 Garlic cloves
  • 2 tsp Paprika powder
  • 2 tsp Cumin powder
  • 1-2 tsp Harissa or 2 green chillies (optional for spice)
  • 2 tsp Sea salt to taste
  • ¼ cup Olive oil
  • ½ Fresh lemon (juiced)
  • 1-2 tbsp Moroccan Vinegar to taste (or white vinegar)

Instructions

  • Roast the peppers and the tomatoes in a pre-heated oven under medium heat (this usually takes about 20-30mins turning them over a couple of times then finishing them off under a grill until the skin is loose and flaky.
  • When done place inside a container or plastic bag to cool.
  • Once they are cool, peel them & remove the seeds before chopping into small squares.
  • Grate or mince the garlic, then wash and chop the parsley and coriander
  • Add the olive oil into a cooking pot or stir frying wok followed by the herbs and spices
  • If your paprika is chilli you might not need to add any black pepper or chopped green chillies but if you like spice, you may want to add a couple of fresh green chillies at this point.
  • Put under a low heat while giving it a good stir.
  • Then add the lemon and vinegar followed by the chopped roasted peppers and tomatoes.
  • Mix well and let cook for about 15mins or until moisture evaporates
  • This Moroccan salad can be served hot or cold, garnished with cut preserved lemon or a few olives.
Course: Salad
Cuisine: Moroccan
Keyword: appetizer, banana pepper, Roasted pepper, tomato

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  1. Adorable post! Hopefully can see you soon!!

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