Taktouka (Moroccan Tomato And Roasted Bell Pepper Salad) Recipe

Morocco's taktouka salad has roasted green peppers in a fragrant tomato sauce. This healthy, garlicky, spicy, and faintly smoky appetizer is easy to make and tastes better the next day. 

Ingredient

– 2 large green bell pepper – 2 tablespoons extra-virgin olive oil – 3 garlic cloves, minced – 1 (15-ounce) can diced tomatoes or diced fire-roasted tomatoe – ½ teaspoon sweet paprika – ½ teaspoon red pepper flakes, or more to taste – ½ teaspoon ground coriander – Kosher Salt – Black pepper – ¼ cup finely chopped parsley leave – ¼ cup finely chopped cilantro leave – Splash red wine vinegar, no more than a teaspoon – Crusty bread or pita, for serving (optional)

Direction

Start two gas burners on medium. Directly over each burner, place a bell pepper. Tongs-turn the pepper for 15 minutes until roasted and tender. (See my oven approach if you don't have a gas stove.)

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Transfer to a heat-safe bowl and closely wrap with plastic to contain steam. Wait 10 minutes until cool enough to handle.

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Meanwhile, heat olive oil in a large nonstick pan on medium. Toss the garlic for 30 seconds to 1 minute until aromatic.

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Add tomatoes, paprika, red pepper flakes, coriander, and a healthy amount of salt and pepper. After boiling, decrease heat and partially cover. Let simmer for 10 minutes.

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Peel the charred skin of the peppers when they're cool (messy). Throw away the burned skin, stem, and seeds and coarsely cut the meat.

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Chop the cooked peppers and add them to the pan with the tomatoes. Let it cook for about 5 more minutes.

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Mix in fresh parsley, cilantro, and red wine vinegar. Rest the taktouka till warm or room temperature. Use your favorite bread.

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also see

also see

Melt-In-Mouth Butter Cookies Recipe