Taktouka

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Halve and deseed the red bell peppers. Core the tomatoes and cut them in half. Finely chop the garlic, cilantro, and chili so everything is ready before cooking starts.

   300 g red bell peppers250 g ripe tomatoes2 garlic cloves, finely chopped15 g fresh cilantro, finely chopped1 small fresh red chili, finely chopped
2. 2

   Place the bell peppers cut-side down and the tomatoes cut-side up on a tray. Roast for 12-15 minutes until the pepper skins are blistered and the tomatoes have softened. If needed, switch to grill mode for the last 2 minutes to char the peppers lightly; this adds the classic smoky note.

   300 g red bell peppers250 g ripe tomatoes
3. 3

   Transfer the hot peppers to a bowl and cover for 5 minutes so the skins loosen. Peel off most of the blackened skin, then chop the peppers and tomatoes into small pieces, keeping any juices. Rough chopping is traditional; do not purée.

   300 g red bell peppers250 g ripe tomatoes
4. 4

   Heat the olive oil in a frying pan over medium heat. Add the garlic and chili and cook for about 30 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.

   20 ml olive oil2 garlic cloves, finely chopped1 small fresh red chili, finely chopped
5. 5

   Add the chopped peppers and tomatoes with their juices, then stir in the cumin, paprika, salt, and black pepper. Cook for 6-8 minutes, stirring often, until the mixture becomes thick and jammy but still a little chunky.

   300 g red bell peppers250 g ripe tomatoes4 g ground cumin2 g paprika4 g salt1 g black pepper
6. 6

   Turn off the heat and stir in the cilantro and lemon juice. Taste and adjust salt if needed. Serve warm or at room temperature with a spoonful of the cooking juices over the top.

   15 g fresh cilantro, finely chopped10 ml lemon juice

Origin & History

Taktouka is a classic Moroccan cooked salad made from peppers and tomatoes, especially common in home cooking and on mezze-style tables. It is closely associated with North African use of cumin, olive oil, and chiles, and is enjoyed warm or at room temperature with bread or as a side dish.