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Taktouka, Moroccan Cooked Tomato And Pepper Salad

Taktouka, Moroccan cooked tomato and pepper salad
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

Ingredients:

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

Directions:

Taktouka, Moroccan cooked tomato and pepper salad 1
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.

Taktouka, Moroccan cooked tomato and pepper salad 2
Place the peppers in a zip-lock bag or clean plastic bag, seal it and set it aside.

Taktouka, Moroccan cooked tomato and pepper salad 3
In a large pan, add the olive oil, diced tomatoes, garlic season with salt, pepper, paprika and cumin.

Taktouka, Moroccan cooked tomato and pepper salad 4
Cook the tomato mixture over low medium heat, steering from time for 15 to 20 minutes or until you get a tick sauce.

Taktouka, Moroccan cooked tomato and pepper salad 5
While the tomato sauce is cooking, peel the roasted peppers and wash them inside and out. Discard of the seeds.

Taktouka, Moroccan cooked tomato and pepper salad 7
Transfer to a cutting board and dice them up.

Taktouka, Moroccan cooked tomato and pepper salad 8
Add the diced peppers and chopped cilantro to the tomato sauce.

Taktouka, Moroccan cooked tomato and pepper salad 9
Mix well and cook for another 5 minutes.

Taktouka, Moroccan cooked tomato and pepper salad 10
Serve Taktouka hot, at room temperature or chilled with Moroccan bread.

Taktouka, Moroccan Cooked Tomato And Pepper Salad
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 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
Directions
  1. Roast the peppers over a gas stove top.
  2. Place the peppers in a zip-lock bag, or a clean plastic bag, seal it and set it aside.
  3. In a large pan, add the olive oil, diced tomatoes, garlic season with salt, pepper, paprika and cumin.
  4. Cook the tomato mixture over low medium heat, steering from time for 15 to 20 minutes or until you get a tick sauce.
  5. While the tomato sauce is cooking, peel the roasted peppers and wash them inside and out. Discard of all the seeds.
  6. Transfer the peppers to a cutting board and dice them up.
  7. Add the diced peppers and chopped cilantro to the tomato sauce. Mix well and cook for another 5 minutes.
  8. Serve Taktouka hot, at room temperature or chilled with Moroccan bread.

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