Snack · 40 min · moroccan

Taktouka (Roasted Pepper Salad)

If you like bell peppers, you’ll love this Moroccan snack — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 Bell peppers
• 3 Tomatoes
• 3 cloves Garlic
• 1.5 tsp Cumin
• 1 tsp Paprika
• 0.25 cup Olive oil
• 2 tbsp Lemon juice
• 0.25 cup Parsley
• 1 tsp Salt

Steps

1. Char the peppers directly over a flame or under the broiler until blackened all over, then steam in a covered bowl 10 minutes — the skins slip right off.
2. Peel, seed, and chop the peppers into strips. The charred flavor is the soul of taktouka; do not rinse it away.
3. Simmer the chopped tomatoes with garlic, cumin, paprika, and olive oil for 10 minutes into a thick sauce.
4. Fold in the pepper strips and simmer 10 minutes more, until everything is silky and unified.
5. Season with salt and lemon juice. Taktouka should glisten with olive oil and taste of fire and sunshine.
6. Serve warm or at room temperature with bread. Alongside zaalouk, it forms the classic cooked-salad duo.

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