← Nouns Cooking · Moroccan

Ingredients

• 4 red and green peppers
• 6 ripe tomatoes, peeled and chopped or grated
• 3 cloves Garlic, crushed
• 4 tbsp Olive oil
• 1½ tsp Paprika
• 1 tsp ground cumin
• 1 tsp Salt
• 2 tbsp coriander and parsley, chopped
• 1 Green chilli, finely chopped (optional)

Method

1. Char the peppers under a hot grill or over a gas flame for 10–15 min, turning, until blackened all over. Put them in a bowl, cover and leave for 10 min to steam.
2. Meanwhile, cook the tomatoes, garlic, oil, spices, salt and half the herbs in a frying pan over medium heat for 15 min, stirring, until thick.
3. Peel and seed the peppers and cut them into small pieces. Add them to the tomatoes with the chilli and cook for 10–15 min more, stirring often, until jammy and the liquid has gone.
4. Stir in the rest of the herbs. Serve warm or cold as a salad, with bread.

Tips

• Taktouka keeps for 4 days in the fridge and makes a great sandwich filling.
• In a hurry, use a jar of roasted peppers and skip the charring.

Sources

Written in our own words after cross-checking these recipes:

196 flavors My Moroccan Food The Mediterranean Dish