Taktouka is a Moroccan salad or dip that’s served either warm or cold. I like it best warm and I scoop it up with some bread. It’s essential to roast and then skin the peppers before adding them to the salad because it gives the dish a nice smoky flavor.
Taktouka (Moroccan Roasted Pepper Dip)
- 6 ripe fresh tomatoes peeled, seeded and chopped
- 2-3 large fresh green peppers roasted, peeled, seeded and chopped
- 3 large cloves of garlic,3 tablespoons chopped finely chopped or pressed
- 3 tbsp fresh parsley chopped
- 3 tbsp fresh cilantro chopped
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tbsp paprika
- 2 tsp cumin
- 1 pinch cayenne or red pepper optional
- 1/4 cup olive oil
- Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
- Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
- Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.
Recipe from The Spruce Eats