Taktouka, Moroccan cooked tomato and pepper salad is another Moroccan traditional salad served as a side dish or appetizer. It almost tastes like Mexican salsa and uses the same ingredients, roasted peppers and tomatoes. Except that Mexican salsa can a be spicy.
Like most Moroccan dishes, this salad uses a combination of garlic and cumin, which go really well together.
When I make Taktouka, I usually serve it as a dip along with hummus. I think it tastes better as an appetizer rather than a side dish.
Prep time: 10 minutes
Cook time: 40 minutes
2 Peppers ( I like to use 2 different colors)
4 tomatoes, peeled and diced
4 cloves of garlic finely chopped or minced
2 tablespoons of olive oil
1 teaspoon of paprika
1 teaspoon of cumin
salt and pepper to taste
1 tablespoon of chopped cilantro
Roast the peppers over a gas stove top if you have one.
I you don’t have a gas store, visit Tori Avey’s blog for other roasting methods.
Serve Taktouka hot, at room temperature or chilled with Moroccan bread.
- 2 Peppers ( I like to use 2 different colors)
- 4 tomatoes, peeled and diced
- 4 cloves of garlic finely chopped or minced
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- salt and pepper to taste
- 1 tablespoon of chopped cilantro
- Roast the peppers over a gas stove top.
- Place the peppers in a zip-lock bag, or a clean plastic bag, seal it and set it aside.
- In a large pan, add the olive oil, diced tomatoes, garlic season with salt, pepper, paprika and cumin.
- Cook the tomato mixture over low medium heat, steering from time for 15 to 20 minutes or until you get a tick sauce.
- While the tomato sauce is cooking, peel the roasted peppers and wash them inside and out. Discard of all the seeds.
- Transfer the peppers to a cutting board and dice them up.
- Add the diced peppers and chopped cilantro to the tomato sauce. Mix well and cook for another 5 minutes.
- Serve Taktouka hot, at room temperature or chilled with Moroccan bread.