Taktouka of roasted peppers
Taktouka is a roasted bell pepper and tomato salad, traditionally served as a Moroccan side dish made with grilled peppers and tomatoes.
It’s a popular salad throughout the Maghreb, especially enjoyed during the summer and Ramadan. The salad is prepared with red and green bell peppers, or a mix of both, grilled over an open flame or in the oven, along with tomatoes that are also grilled, peeled, and finely chopped. The mixture is then seasoned with garlic, olive oil, cumin, salt, and sometimes a touch of chili pepper for extra heat.
Similar salads exist across the region: in Tunisia, it’s called slata mechouia, and in Algeria, it’s known as hmiss. All share the same core ingredients and preparation style, making them beloved staples of Maghrebi cuisine.
Taktouka can be served as an appetizer or as an accompaniment to meat or fish dishes, with its smoky, spicy flavor and slightly crunchy texture. It can also be used as a filling in sandwiches or pitas.
In Morocco, there is another variation called shakshuka, which is prepared in almost the same way but stands out with the addition of onions and eggs. It’s a simple and flavorful dish, just like this one, and can be enjoyed either hot or cold.
It’s a salad I make very often. As I mentioned in my article on roasted bell peppers, I always keep a stash of chopped roasted peppers in the freezer. It’s very practical for everyday use and makes preparing taktouka much easier.
Bell pepper salad
Table of Contents
Tips for making taktouka
Choose bell peppers
For a flavorful taktouka, choose green Cubanelle peppers or long sweet green peppers, which are more aromatic and flavorful than regular bell peppers. You can also mix red, green, and yellow bell peppers, and even add a green chili pepper for a spicier version.
How to roast peppers
There are several ways to roast bell peppers, including on a gas grill, which remains the traditional method.
- In the oven, turning until the skin is blackened.
- On coals, after a barbecue: quick and ideal for a smoky taste.
- To the airfryer.
Once roasted, simply let them cool, remove the skin and seeds, then cut them into small pieces, ready to use in the recipe.
Ingredients:
NB: Find the printable recipe card at the end of the article.
The amount of tomato and garlic depends on your taste. For 3 large peppers, you’ll need 2 to 3 tomatoes and 3 cloves of garlic.
- 3 large green bell peppers
- 2 large, ripe tomatoes
- 3 garlic cloves or less
- 5 tablespoons olive oil
- salt
- 1/2 teaspoon pepper
- 1 teaspoon Espelette pepper or harissa if you like it spicy (optional)
- 1 teaspoon cumin (optional)
Preparation steps :
1st method
Grill the bell peppers directly over the stove flame on a grill, turning them on all sides, or place them on a baking sheet under the broiler in a preheated oven at 200°C (390°F). You can cut them in half and place them skin-side up on the baking sheet. Tomatoes can also be grilled in the same way.
Cooking in the airfryer is also quick, but it doesn’t provide the smoky flavor characteristic of grilling.
Once the peppers are well roasted, place them in a plastic bag to let them steam (this makes peeling easier). If you cooked them in the oven, this step is not necessary.
Clean the peppers by removing the skin, seeds, and stem. Wash them thoroughly, then let them drain well in a colander.
Peel the tomatoes, remove the seeds (or not, depending on your preference), then cut them into small cubes. Do the same with the peppers. Finely chop the garlic.
In a frying pan, brown the garlic in a drizzle of olive oil, without letting it color: it should simply release its fragrance.
Add the peppers, stir for 2 minutes, then stir in the tomatoes.
Season with salt, pepper and cumin if desired.
Note: I now add the cumin at the very end of cooking, a minute before removing from the heat, to prevent it from releasing a slight bitterness.
taktouka
Simmer over low heat, crushing the tomato pieces from time to time to reduce them to a purée. Continue cooking until just a little sauce remains and all the ingredients have browned.
2nd method
The process is the same as above: first puree the tomatoes, then add the peppers. Simmer until thick, with very little sauce.
Serve warm with homemade bread.
How to store roasted bell pepper salad?
You can prepare taktouka (roasted bell pepper salad) in large quantities to enjoy all week long. Once cooled, dispense into airtight tins and store in the fridge. It keeps well for 4-5 days, making it a practical option for everyday meals.
Taktouka also freezes well. To do this, allow to cool thoroughly, then place in freezer bags or suitable containers. Lay flat to save space and make defrosting easier. Then simply take it out in advance and let it defrost in the fridge. You can serve it cold or slightly warmed, as you wish.
This recipe for taktouka can easily be turned into a complete dish by adding eggs as in the case of shakshuka.
Taktouka-Roasted Bell Pepper and Tomato Salad
INGREDIENTS
- The amount of tomato and garlic depends on your taste. For 3 large bell peppers you'll need 2 to 3 tomatoes and 3 cloves of garlic.
- 3 large green bell peppers
- 2 large ripe tomatoes
- 3 garlic cloves or less
- 5 tablespoons olive oil
- salt
- 1/2 teaspoon pepper
- 1 teaspoon Espelette pepper or harissa if you like it spicy optional
- 1 teaspoon cumin optional
PREPARATION
1st method
- Grill the bell peppers directly over the stove flame on a grill, turning them on all sides, or place them on a baking sheet under the broiler in a preheated oven at 200°C (390°F). You can cut them in half and place them skin-side up on the baking sheet. Tomatoes can also be grilled in the same way.
- Cooking in the airfryer is also quick, but it doesn’t provide the smoky flavor characteristic of grilling.
- Once the bell peppers are well roasted, place them in a plastic bag to let them steam (this makes peeling easier). If you cooked them in the oven, this step is not necessary.
- Clean the peppers by removing the skin, seeds, and stem. Wash them thoroughly, then let them drain well in a colander.
- Peel the tomatoes, remove the seeds (or not, depending on your preference), then cut them into small cubes. Do the same with the peppers. Finely chop the garlic.
- In a frying pan, brown the garlic in a drizzle of olive oil, without letting it color: it should simply release its fragrance.
- Add the peppers, stir for 2 minutes, then stir in the tomatoes.
- Season with salt, pepper and cumin if desired.
- Note: I now add the cumin at the very end of cooking, a minute before removing from the heat, to prevent it from releasing a slight bitterness.
- Simmer over low heat, crushing the tomato pieces from time to time to reduce them to a purée. Continue cooking until just a little sauce remains and all the ingredients have browned.
2nd method
- The process is the same as above: first puree the tomatoes, then add the peppers. Simmer until thick, with very little sauce.
- Serve warm with homemade bread.