Moroccan Taktouka Recipes Cooked Bell Pepper and Tomato Salad
Taktouka is a Moroccan style cooked salad and dip. It is traditionally made using roasted green bell peppers that are simmered in a tomato sauce and seasoned with sweet paprika, cumin and other herbs and spices. Moroccan cooked salads are eaten often eaten as dips or on bread. Taktouka is similar to Shakshouka, which is thicker and more spicy and generally has eggs poached into cavities in the tomato and vegetable dish. Taktouka a lightly fragrant and tasty sauce or dip dish that is typically served with plenty of bread. It is often served with burrata. The addition of the creamy cheese is optional but not traditional. The addition of lime-parsley oil and other herb and spice extracts adds a touch of acidity, freshness and extra layers to the flavor and aroma of the dish.
Spicy Taktouka With Herbs, Burrata and Lime-Parsley Oil
Ingredients
For the Taktouka
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1/2 teaspoon granulated sugar
- 3 garlic cloves, finely chopped
- 3 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro, finely chopped
- 3/4 cup flat-leaf parsley, finely chopped
- 1/2 teaspoon fine salt, plus more to taste
- 8 oz (250 g) burrata, drained, at room temperature
- 5 Roma tomatoes (about 1 pound; 500 g), seeds removed and chopped into small cubes
- 3 large green or yellow bell peppers (about 1 pound; 500 g), seeds removed and chopped into small cubes
For Lime-Parsley Oil
- Pinch of fine salt
- 2 tablespoons lime juice
- 2 garlic cloves, finely chopped)
- Generous pinch of granulated sugar
- 4 tablespoons extra virgin olive oil
- zest of 2 limes (about 4 teaspoons)
- 1 tablespoon finely chopped fresh parsley
Method
Heat the olive oil in a moderate size saucepan or Dutch oven. Add the cilantro, paprika, cumin, chopped tomatoes, garlic, parsley, salt, sugar and 2 tablespoons of water.
Combine ingredients together using a wooden spoon. Then, cover the pan and cook over moderate to low heat for about 15-18 minutes or until the tomatoes begin to soften. Stir regularly to ensure the mixture don’t stick to the bottom of the pan. Meanwhile, make the lime-parsley oil, by combining the garlic, olive oil, lime zest and juice, dried parsley, sugar and salt in a small bowl. Stir until the sugar is completely dissolved, and then set aside until ready to serve. Uncover the pan containing the tomatoes and add the chopped peppers. Stir and cover the pan again. Cook while stirring regularly until the peppers are just cooked, about 10-12 minutes. They should still be firm and have a light crunch. Taste the taktouka and adjust the seasoning with more salt and spices if required. Serve warm by placing the taktouka in the center of a medium-size serving plate with a rim. Place the burrata on top and drizzle with the lime-parsley oil, if using. Serve with generous servings of bread.
Cooked Moroccan Taktouka Salad Recipe with Tomato and Roasted Pepper
Ingredients
- 2 teaspoons cumin
- 1 tablespoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt (extra to taste)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- pinch of cayenne or red pepper flakes
- 4 cloves of garlic, finely chopped or pressed
- 6 ripe fresh tomatoes, peeled, seeded and chopped
- 2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
Method
Heat one tablespoon of oil in a large skillet or Dutch oven. Add all the ingredients and cook over moderate heat, stirring regularly, for about 20-25 minutes or until the tomatoes are very soft. Adjust the heat setting if needed to keep the tomatoes and peppers from burning or sticking to the base of the pan as the liquids evaporate and the sauce thickens. Beak the larger pieces of the softened vegetables apart with a spoon and continue cooking for another 10 minutes, or until the mixture is thick and syrupy. Garnish with cilantro, fresh chopped parsley and drizzles of olive oil. Serve the taktouka warm with crusty bread, or cold as a dip.
Vegan Spicy Taktouka Recipe with Peppers and Tomatoes
Ingredients
- 6 tomatoes
- 1/4 cup olive oil
- 1 tablespoon paprika
- 4 garlic cloves, pressed
- 2 jalapeños, finely diced
- 6 red and green bell peppers
- 1 bunch of cilantro, finely chopped
Method
Roast the whole peppers over a gas flame or using a barbecue, or alternatively roast them on a baking pan in the oven. When cooked, transfer them to a plastic bag and set aside at room temperature for 10-5 minutes to all then to sweat making them easier to peel. Next, roughly chop the tomatoes and fry them in a hot pan with a little olive oil until all the water is evaporated (about 10-15 minutes). While the tomatoes are cooking, remove the peppers from the plastic bag. Clean and peel the peppers, removing the seeds, stems and internal membranes. Then, finely dice the pepper flesh. Once the tomatoes have softened, add the cilantro, cumin, peppers, garlic and paprika. Cook for about 15-20 minutes over moderate to high heat while stirring. Serve with bread or as a dip with flatbread of crackers.