Where it comes from
Taktouka is a traditional Moroccan cooked salad and spread of tomatoes, bell peppers, garlic, and paprika, popular year-round and served as part of a mezze.
On the plate
Soft, jammy, and slick with olive oil, it carries the sweet smokiness of roasted peppers against tangy stewed tomato. Garlic and paprika give it a gentle, savory warmth that deepens the longer it sits.
How it works
Charring the peppers caramelizes their sugars and adds smoke, while slow stewing concentrates the tomatoes into a thick, sweet base. The two melt together into a soft, spreadable relish as moisture cooks off.
Variations
with hot chili pepper, with cumin-forward seasoning, topped with a fried egg, with preserved lemon, smoother pureed versions
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓35 min active
How it's made
8 steps · Show ↓- 18 min
Char the green peppers directly over a flame or under a broiler until the skins blister and blacken.
- 26 min
Place the peppers in a covered bowl to steam, then peel, seed, and chop them.
- 34 min
Peel and chop the tomatoes, discarding excess seeds and liquid.
- 42 min
Warm olive oil in a pan and add minced garlic until fragrant.
- 58 min
Add the chopped tomatoes, paprika, cumin, and salt, and cook down into a thick sauce.
- 65 min
Stir in the roasted peppers and simmer until the mixture is soft and jammy.
- 71 min
Mash lightly with a fork or wooden spoon to a chunky, spreadable texture.
- 81 min
Finish with chopped parsley and serve warm or at room temperature with bread.
