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Taktouka: A Classic Moroccan Salad
Taktouka Traditional Moroccan Salad is a vibrant Moroccan salad that features roasted bell peppers and tomatoes as its main ingredients. This traditional dish, often served as a starter or side, showcases the bold flavours and simplicity of Moroccan cuisine. It’s particularly popular in northern Morocco and is a household favourite for its fresh, earthy taste.
Ingredients and Preparation
To make Taktouka Traditional Moroccan Salad, you’ll need fresh tomatoes and bell peppers (green or red). Start by charring or roasting the peppers over an open flame or in the oven until their skins blister. Let them cool, then peel and dice them. For the tomatoes, roast or simmer them until
soft, peel off the skins, and chop them into small pieces.
In a skillet, combine the diced peppers and tomatoes with minced garlic, paprika, cumin, olive oil, salt, and pepper. Cook the mixture over low heat, stirring occasionally, until it thickens into a chunky, flavourful blend. Some variations include adding onions or hot chilli peppers for an extra kick.
A Versatile Favourite
Taktouka’s simplicity and versatility make it a beloved dish in Moroccan cuisine. Whether you serve it as part of a formal meal or as a casual snack, its blend of fresh vegetables and bold spices captures the essence of Moroccan cooking.
Taktouka: Moroccan Salad Recipe
Taktouka is a simple yet flavourful Moroccan salad made with roasted peppers and tomatoes, seasoned with a blend of spices. Here’s how to make this delicious dish.
Ingredients:
3 large tomatoes
2 large green bell peppers (or red for sweetness)
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
1 tablespoon chopped fresh parsley or cilantro (optional)
1 small chili pepper, minced (optional, for heat)
Instructions:
Roast the peppers:
Roast the bell peppers over an open flame on a gas stove or grill, or place them under the oven broiler. Turn them regularly until their skins blister and blacken.
Transfer the roasted peppers to a bowl and cover them with plastic wrap or a lid for about 10 minutes. This makes it easier to peel off the skins.
Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.
Prepare the tomatoes:
Score the bottom of each tomato with an “X” and place them in boiling water for 30 seconds. Then, transfer them immediately to ice water.
Peel the skins, remove the seeds, and finely chop the tomatoes.
Cook the vegetables:
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, but not browned (about 1 minute).
Place the chopped tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until they soften and break down.
Next add the chopped roasted peppers, paprika, cumin, salt, and pepper. Stir to combine the ingredients and let the mixture simmer for another 10-15 minutes until it thickens and the flavours meld.
Serving and Enjoying
Serve Taktouka warm or at room temperature, typically with fresh Moroccan bread like khobz, perfect for scooping up the salad. Pair it as a side dish with grilled meats or tagines, or enjoy it on its own as a light meal. Taktouka also shines as part of a Moroccan mezze spread, complementing dishes like zaalouk, an eggplant-based salad.
