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Taktouka: A Classic Moroccan Salad
Taktouka is a traditional Moroccan salad made primarily from roasted bell peppers and tomatoes, seasoned with spices and olive oil. It’s a simple, flavourful dish that reflects the vibrant and aromatic nature of Moroccan cuisine. Often served as a starter or side dish, Taktouka is a staple in Moroccan households, particularly in the northern regions.
Ingredients and Preparation
The key ingredients in Taktouka are fresh tomatoes and bell peppers, usually green or red. The vegetables are charred or roasted, peeled, and chopped into small pieces. Garlic, paprika, cumin, and olive oil are added to enhance the flavours, along with salt and pepper for seasoning. Some variations include onions or hot chili peppers for extra heat.
To prepare Taktouka, the peppers are roasted over an open flame or in the oven until their skins blister. After cooling, the skins are removed, and the peppers are diced. Tomatoes are either roasted or simmered to soften, and then peeled and chopped. The vegetables are then combined in a skillet with garlic and spices, and cooked over low heat until they become a thick, chunky mixture. The slow cooking process allows the flavours to meld, creating a rich and aromatic dish.
Serving and Enjoying
Taktouka is usually served warm or at room temperature, accompanied by fresh Moroccan bread like khobz, which is used to scoop up the salad. It can be eaten as a side dish to main courses such as grilled meats or tagines, or enjoyed on its own as a light meal. Taktouka is often part of a larger spread of Moroccan mezze, or small plates, and pairs well with
dishes like zaalouk, another Moroccan vegetable salad made with eggplant.
A Versatile Favourite
This dish is beloved not only for its simplicity but also for its versatility. Whether served as part of a formal meal or a casual snack, Taktouka captures the essence of Moroccan cooking with its blend of fresh, earthy ingredients and bold spices.
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).
Add the chopped tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until they soften and break down.
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.
Serve:
Remove from heat, and garnish with fresh parsley or cilantro if desired.
Serve warm or at room temperature, accompanied by Moroccan bread for dipping.
Enjoy your Taktouka as part of a Moroccan meal or as a flavourful side dish!
