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Taktouka-Roasted Bell Pepper and Tomato Salad

5 de 3 votes
Taktouka is a Moroccan pan-cooked dish of roasted bell peppers, tomatoes, and garlic cooked together with olive oil, served hot or cold, without eggs.
PREPARATION25 minutes
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Course: Main course, Side dish
Cuisine: algerian, Moroccan, Tunisian
Author: Rachida

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.