Moroccan Grilled Pepper and Tomato Salad (Taktouka)

About This Recipe

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.

Ingredients

Serves 4

• 6green bell peppers
• 3 tbspolive oil
• 4 clovesgarlic(minced)
• 4tomatoes(peeled and diced)
• 1 tspground cumin
• 1/2 tsppaprika
• 1 tspsalt
• 2 tbspchopped cilantro

Instructions

1. 1

   Char the peppers

   Char the peppers directly over a gas flame or under a broiler, turning, until the skins are blackened all over, about 10-12 minutes.

2. 2

   Steam and peel

   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.

3. 3

   Cook the base

   Heat olive oil in a pan and cook garlic briefly until fragrant, then add the diced tomatoes, cumin, paprika and salt.

4. 4

   Simmer

   Add the chopped peppers and simmer uncovered 15-18 minutes, stirring occasionally, until the mixture thickens into a soft, jammy texture.

5. 5

   Finish

   Stir in cilantro and adjust salt to taste.

6. 6

   Serve

   Serve warm or at room temperature with fresh bread for scooping.

Variations

• •

  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.

Storage

Refrigerate up to 4 days in an airtight container; serve cold or gently reheated, and the flavor improves after a day in the fridge.

Frequently Asked Questions