Charred green peppers and tomatoes cooked down with garlic and cumin into a smoky, spoonable Moroccan salad, eaten with bread.
Taktouka is a close cousin to zaalouk, but built from grilled green peppers instead of eggplant, giving it a lighter, slightly sweeter smokiness that pairs especially well as a snack alongside warm bread. The peppers are charred directly over a flame or under a broiler until the skins blacken and blister, a step that's essential for developing the dish's signature smoky depth before they're peeled and chopped. Simmered down with tomato, garlic and cumin until it thickens into a soft, jammy texture, taktouka is typically served warm as part of a spread of small Moroccan salads, best eaten scooped up with fresh khobz.
Serves 4
Char the peppers directly over a gas flame or under a broiler, turning, until the skins are blackened all over, about 10-12 minutes.
Place the charred peppers in a covered bowl for 10 minutes to steam, then peel off the blackened skin, remove seeds, and chop.
Steaming the peppers after charring makes peeling much easier.
Heat olive oil in a pan and cook garlic briefly until fragrant, then add the diced tomatoes, cumin, paprika and salt.
Add the chopped peppers and simmer uncovered 15-18 minutes, stirring occasionally, until the mixture thickens into a soft, jammy texture.
Stir in cilantro and adjust salt to taste.
Serve warm or at room temperature with fresh bread for scooping.
Char the peppers until the skin is completely blackened — this is where the smoky flavor comes from, so don't stop too early.
Let the charred peppers steam in a covered bowl before peeling; this loosens the skin and makes it come off cleanly.
Peel the tomatoes if possible by scoring an X and blanching briefly, since tomato skins can turn unpleasantly chewy once cooked down.
Some versions add a pinch of cayenne for extra heat.
Red bell peppers can be used instead of green for a slightly sweeter version.
Taktouka is sometimes served with a fried or poached egg on top for a heartier breakfast dish.
Refrigerate up to 4 days in an airtight container; serve cold or gently reheated, and the flavor improves after a day in the fridge.
Taktouka belongs to the same family of Moroccan cooked salads as zaalouk, showcasing the country's technique of charring vegetables over an open flame to build smoky depth before slow-cooking them down into a soft, spreadable dish.
Peeling removes the tough, slightly bitter charred skin, and while you can skip it, the texture will be noticeably chewier.
A broiler works just as well — place peppers close to the heat and turn until blackened on all sides.
Simmer longer, uncovered, to let more liquid evaporate; fresh tomatoes especially can release a lot of water as they cook down.
Per serving (150g / 5.3 oz) · 4 servings total
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