Morocco is famous for serving cooked vegetables as salads and starters, like their classic za’alouk eggplant salad or simple potato salad with chermoula. Taktouka is yet another traditional Moroccan salad that I know you will absolutely love. Chunky yet brothy and fresh yet velvety, taktouka lives in a beautiful middle ground between a salad, dip, and a stew. To make it, you simply char green peppers until they’re tender. Then simmer them in an aromatic tomato sauce that’s boldly seasoned with red chili flakes, paprika, coriander, and garlic. The warming, tomatoey, and slightly smoky flavor is nearly identical to shakshuka, a beloved brothy poached egg recipe beloved in many parts of the Middle East and North Africa. In fact, if you find yourself with taktouka leftovers, you can heat them on the stove and use them as a base to poach eggs! This versatile Moroccan salad is absolutely show stopping any which way you serve it. Enjoy as a starter, dip, side, salad, hot, cold, with crusty bread or pita, or on its own.
Taktouka Ingredients
This Moroccan salad uses humble ingredients, many of which you likely already have. If not, they’re all easy to find. Here’s what you need:
Green bell peppers: Green peppers are more traditional, but you can use any color bell peppers you’d like or have on hand, with red and yellow being slightly sweeter. Extra-virgin olive oil: Used to soften the garlic and add richness to the salad. Use a high quality extra virgin olive oil for the best flavor–any of the oils from our shop would work very well. Garlic: Adds an assertive sweet meets savory flavor. Canned tomatoes: Use canned tomatoes without any additives or flavorings. Use either diced or fire-roasted for a slightly smokier flavor. Seasonings: This dish is boldly seasoned with typical Mediterranean pantry seasonings that give it a warming and spicy kick. You’ll need sweet paprika (or smoked if you’d like), red pepper flakes (or Aleppo pepper), ground coriander, salt, and black pepper. Herbs: Parsley and cilantro leaves add freshness and color. You can substitute with other tender herbs if you’d like, such as mint or dill. Red wine vinegar: Adds acidity for balance. If you don’t have any, you can use sherry vinegar, Champagne vinegar or lemon juice.
How to Make Taktouka
This easy Moroccan salad recipe benefits greatly from a bit of time to develop. The roasted peppers are best when they char and soften patiently, and the flavors are most vibrant when the salad is not piping hot. Allow yourself a little time for the best taktouka. Here’s how you make it:
Char the Peppers
Roast the bell peppers on the stove top. Turn two of your gas burners to medium. Put a bell pepper directly over the flame on each burner. Use a pair of tongs to turn until the pepper is charred all over and very soft, about 15 minutes in total. (If you don’t have a gas stove, see my oven method here.) Soften the peppers. Immediately transfer to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 minutes or so until they are cool enough to handle. Get ready. While the peppers soften, mince 3 garlic cloves. Open 1 (15-ounce) can of diced tomatoes. Measure out 1/2 teaspoon each of sweet paprika, red pepper flakes, and ground coriander.
Simmer and Serve
Make a garlicky oil. Add 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the garlic and swirl just until it’s fragrant, about 30 seconds to 1 minute. (Avoid browning the garlic or the oil may taste bitter). Simmer the tomatoes. Stir in the tomatoes, paprika, red pepper flakes, coriander, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway. Simmer for about 10 minutes. Finish the roasted bell peppers. When the peppers are cool enough to handle, peel the outer charred skin (this will be messy). Discard the stem and seeds and roughly chop the remaining flesh. Simmer the peppers. Add the chopped roasted peppers to the skillet with the tomatoes. Simmer for another 5 minutes or so while you chop 1/4 cup each of parsley and cilantro leaves. Finish and serve. Stir in the parsley, cilantro, and a splash of red wine vinegar (no more than a teaspoon). Let the taktouka rest for a bit until just warm or at room temperature. Serve with your favorite bread.
Leftovers and Storage
Taktouka is a wonderful recipe to make ahead and use in recipes all week long as the flavor intensifies as time passes. If you have leftovers, cover them tightly and keep in the refrigerator for up to 5 days. Serve cold, at room temperature, or reheat gently on the stove.
What to Serve with Taktouka
To boost your veggie intake at breakfast spoon taktouka over your scrambled eggs, fold them into an omelet, spoon over toast, or even top savory yogurt with it and drizzle with olive oil. For a light and healthy lunch, add taktouka to a sandwich, or spoon it over chicken breast, or pan-fried fish. For a dinner party, follow the smoky, spicy salad with Moroccan Chicken to showcase the slightly sweeter side of the region’s famous flavors, and serve with crusty bread, pita bread or pita chips.
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