Taktouka
Warm, smoky, and bursting with Mediterranean flavors, Taktouka is a traditional Moroccan salad made with roasted green bell peppers and ripe, juicy tomatoes. This vibrant dish combines the earthy richness of paprika and cumin with a touch of garlic for a flavor profile that's both comforting and exotic. The roasting process infuses the peppers with a delicate smokiness, while the slow simmering of vegetables creates a lusciously thick texture. Topped with fresh parsley and customizable with a hint of chili for spice lovers, Taktouka is as versatile as it is delicious. Perfect as a warm appetizer, a chilled dip served with crusty bread, or a vibrant side dish to complement grilled meats, this gluten-free and vegan recipe brings a taste of Morocco to your table in just under an hour.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 whole Green bell peppers
- 4 whole Ripe tomatoes
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.25 teaspoon Chili powder (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Place the whole green bell peppers on the baking sheet and roast them in the oven for 20–25 minutes, turning occasionally, until the skin is charred and blistered.
While the peppers roast, bring a pot of water to a boil. Make a shallow X-shaped cut at the bottom of each tomato. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to a bowl of ice water. Peel off the skins and dice the tomatoes.
Once the peppers are roasted, place them in a bowl and cover it with plastic wrap. Allow them to steam for 10 minutes. This will make it easier to peel off the charred skins. Peel the skins, remove the seeds, and finely chop the peppers.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant.
Add the diced tomatoes, chopped roasted peppers, paprika, ground cumin, salt, black pepper, and chili powder (if using) to the skillet. Mix well.
Cook the mixture over medium heat, stirring occasionally, for about 20 minutes, until the vegetables are soft and the liquid has reduced.
Taste and adjust seasoning if needed. Sprinkle the dish with freshly chopped parsley before serving.
Serve Taktouka warm or chilled with crusty bread or as a side to grilled meats.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
