Taktouka

تكتوكة

“Fire-roasted peppers and tomatoes, slow-cooked to silk.”

Prep 15 min · Cook 30 min · Serves 4 · Difficulty Easy · Origin: Throughout Morocco

Taktouka is zaalouk's sibling — another of Morocco's beloved cooked salads, made with green peppers and tomatoes roasted directly over flame, then slow-cooked together with olive oil, garlic and cumin until they meld into a vibrant, intensely flavoured dip. Served warm alongside tagines and other mezze, it is a staple of the Moroccan table and one of the most effortlessly delicious things you can make.

Ingredients · Serves 4

• green bell peppers or long green peppers4
• ripe tomatoes4
• garlic, minced4 cloves
• olive oil4 tbsp
• ground cumin1 tsp
• sweet paprika1 tsp
• cayenne pepper½ tsp
• fresh coriander, chopped1 bunch
• saltto taste

The Recipe

1. 1.Roast the peppers directly over a gas flame or under a grill, turning, until completely charred. Place in a bowl, cover with a plate and rest 10 minutes. Peel, deseed, and chop.
2. 2.Grate the tomatoes on a box grater, discarding the skin.
3. 3.Heat olive oil in a wide pan. Add garlic and cook 1 minute. Add grated tomatoes, cumin, paprika and cayenne.
4. 4.Cook for 10 minutes until the tomatoes reduce. Add the chopped peppers.
5. 5.Continue cooking for another 15 minutes, mashing gently with a fork, until the mixture is thick and well blended.
6. 6.Stir in coriander, taste and adjust salt. Serve warm.

Chef's Tips

• Charring the peppers properly is essential — pale-roasted peppers have none of the smokiness that defines this dish.
• The dip should hold its shape on a spoon. Cook it down fully before serving.