Taktouka

Instructions

1. 1 Char peppers and tomatoes directly over a gas flame or under a broiler until skins are blackened all around evenly.
2. 2 Place charred vegetables in a covered bowl to steam ten minutes. Peel away blackened skins and remove pepper seeds.
3. 3 Chop the peeled peppers and tomatoes into small rough pieces. Do not puree; the texture should remain distinctly chunky.
4. 4 Heat olive oil in a skillet, add garlic and cook thirty seconds. Add chopped vegetables, paprika, cumin, and cayenne.
5. 5 Cook over medium heat for fifteen minutes, stirring occasionally, until the mixture thickens and oils begins to separate.
6. 6 Finish with lemon juice and cilantro. Serve at room temperature as part of a Moroccan salad spread with bread.