A smoky, chunky Moroccan salad of fire-roasted peppers and tomatoes cooked down with garlic, cumin, and paprika into a rich relish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small traditional bowl
Garnishes: olive oil drizzle, cilantro, olives
Accompaniments: khobz bread, other Moroccan salads
Instructions
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1
Char peppers and tomatoes directly over a gas flame or under a broiler until skins are blackened all around evenly.
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2
Place charred vegetables in a covered bowl to steam ten minutes. Peel away blackened skins and remove pepper seeds.
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3
Chop the peeled peppers and tomatoes into small rough pieces. Do not puree; the texture should remain distinctly chunky.
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4
Heat olive oil in a skillet, add garlic and cook thirty seconds. Add chopped vegetables, paprika, cumin, and cayenne.
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5
Cook over medium heat for fifteen minutes, stirring occasionally, until the mixture thickens and oils begins to separate.
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6
Finish with lemon juice and cilantro. Serve at room temperature as part of a Moroccan salad spread with bread.
Did You Know?
A proper Moroccan meal begins with seven or more small salads like taktouka, each in its own small bowl creating a vibrant edible mosaic.
Chef's Notes
Equipment Tips
- grill or stovetop
- heavy skillet
- cutting board
Garnishing
olive oil drizzle, cilantro, olives
Accompaniments
khobz bread, other Moroccan salads
The Story Behind Taktouka
Taktouka belongs to the beloved Moroccan tradition of cooked salads that distinguish the cuisine from its Mediterranean neighbors. The technique of charring vegetables over flame before cooking them down with spices creates layers of flavor impossible to achieve otherwise. Alongside zaalouk and other cooked salads, taktouka forms the essential opening course of any proper Moroccan meal.
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