Moroccan
Taktouka
A warm Moroccan salad of flame-roasted green peppers folded into garlicky tomatoes with cumin, paprika, olive oil, and fresh herbs. It is traditionally served warm or at room temperature with bread for scooping.
Watch it madeAtlas Küche · 4:56
Ingredients
- Green bell peppers2 large
- Ripe tomatoes3 medium
- Garlic2 cloves, finely grated
- Extra-virgin olive oil3 tbsp
- Sweet paprika1 tsp
- Ground cumin1/2 tsp
- Fine sea salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Fresh cilantro and parsley, finely chopped2 tbsp
- Lemon juice1 tsp, optional
Method
- Char the green peppers directly over a gas flame, under a broiler, or on a hot charcoal grill, turning often until the skins are blackened and blistered all over.
- Place the charred peppers in a covered bowl or bag for 10 minutes to steam, then peel off the skins, remove the seeds, and chop the flesh into small pieces.
- Cut the tomatoes in half and grate the flesh on the large holes of a box grater, discarding the skins.
- Warm the olive oil in a wide skillet over medium heat, then add the grated tomatoes, garlic, paprika, cumin, salt, and black pepper.
- Cook the tomato mixture, stirring often, for 15 to 20 minutes until thick, glossy, and reduced with the oil beginning to separate slightly.
- Add the chopped roasted peppers and cook for 8 to 10 minutes more, stirring and lightly mashing so the peppers and tomatoes meld together.
- Stir in the chopped cilantro and parsley, taste for salt, and add a little lemon juice if the tomatoes need brightness.
- Serve warm or at room temperature, drizzled with a little olive oil if desired.
Common questions
Can I substitute the green bell peppers with another pepper if I don’t have them?
Yes. Poblano peppers work well for a slightly deeper, milder flavor; Cubanelle or Anaheim peppers are also good. Avoid very hot chiles unless you want a spicy version, since taktouka is usually gentle and sweet.
How long does tactouka take from start to finish?
Plan on about 35 to 45 minutes total. Charring and steaming the peppers takes around 15 minutes, and simmering the tomato-pepper mixture usually takes 25 to 30 minutes until thick and glossy.
What are the most common mistakes when making taktouka?
The biggest mistakes are undercooking the tomato base and not drying the peppers enough after steaming. Also avoid rushing the char on the peppers—deep blistering adds flavor—and don’t add too much liquid or the dish stays watery.
How should I store leftover taktouka, and how long does it keep?
Cool it completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat. It also freezes reasonably well for about 2 months, though the texture softens a bit.
What’s the best way to serve taktouka?
Serve it warm or at room temperature with crusty bread, khobz, or pita. It’s also great alongside grilled fish, chicken, eggs, or as part of a mezze spread. A final drizzle of olive oil adds richness.