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.
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.