I'm really not a big fan of peppers, my mom can confirm that, who had to listen to my complaints when she put raw peppers in my sandwich (sorry mom and thanks for the sandwichs). But Taktouka (Moroccan pepper salad) is different. The peppers are grilled, which for me tastes 100 times better, and then fried with some good olive oil, garlic and tomatoes. This creates an almost sweet dip that even takes away the bitter taste of green peppers. The term “salad” may be misleading for non-Moroccan gourmets, because Taktouka has no dressing and is served lukewarm. Nevertheless, it is often found as a vegetable side dish next to a large pot of tagine and that is enough for Moroccans to classify it as a salad 😉
For Taktouka (Moroccan pepper salad) you need:
Taktouka (Moroccan pepper salad)Difficulty: simple
2 green peppers
1 red pepper
1 garlic clove
1 tsp salt
1 tsp pepper
1 tsp paprika powder
1 tsp grounded coriander seeds
2 tbsp extra virgin olive oil
½ bunch of parsley
- Roast the peppers on a gas flame on all sides until the skin is a little charred. Alternatively, you can grill the peppers in the oven at 240 ° C and turn them several times until the skin is dark as well.
- Put the hot peppers in a plastic bag and let them cool down. This creates condensation and makes it easier to peel them. Peel the peppers when they have cooled down.
- Blanch the tomatoes by delicately cutting into the tomato skin, pouring boiling water over the tomatoes in a bowl and letting them steep for a few minutes. Then the tomato skin can be easily peeled off.
- Chop the peeled peppers and tomatoes, dice the garlic and chop the parsley. Put all the ingredients in a pan and add the olive oil, salt, pepper and paprika powder.
- Cover the pan with a lid and let the mixture cook on low heat for about 15 minutes until the tomatoes have fallen apart.
- Serve the Taktouka with bread.
- You can also grill and peel the peppers the day before or even freeze them, this way you safe time the next time and the salad is done in 20 minutes.