Moroccan Grilled Pepper and Tomato Salad (Taktouka)

关于这个食谱

Taktouka 是 zaalouk 的近亲，但它是用烤青椒而不是茄子制成的，因此具有更淡、略甜的烟熏味，特别适合与热面包一起作为零食。 将辣椒直接在火焰上或烤炉下烧焦，直到皮变黑并起泡，这一步骤对于在去皮和切碎之前形成这道菜的标志性烟熏深度至关重要。 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.

食材

服务 4

• 6青椒
• 3 tbsp橄榄油
• 4 cloves大蒜(切碎的)
• 4西红柿(去皮切丁)
• 1 tsp小茴香粉
• 1/2 tsp辣椒粉
• 1 tsp盐
• 2 tbsp切碎的香菜

步骤

1. 1

   把辣椒烧焦

   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

   蒸熟后去皮

   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

   煮底料

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

4. 4

   煨

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

5. 5

   完成

   拌入香菜并根据口味调整盐。

6. 6

   发球

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

变化

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存储

在密封容器中冷藏最多 4 天；冷食或轻轻加热，在冰箱中放置一天后味道会更好。

常见问题解答