Taktouka , spiced with garlic, cumin and paprika. Served warm or cold, it often accompanies main dishes such as tagines or grilled meats, but can also be enjoyed alone. Originally from the Souss region, it embodies the simplicity and richness of Moroccan flavors thanks to its fresh ingredients and slow preparation. This is a great recipe for those who enjoy dishes with grilled vegetables and spices.

Taktouka, pepper salad and grilled tomatoes (Morocco)

Morocco

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Preparation time 20 mins Cooking time 20 mins Total time 40 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

• 4 green or red peppers

• 4 ripe tomatoes (I used canned tomatoes))

• 2 cloves of garlic

• 1 tsp cumin

• 1 tsp paprika

• 3 tbsp olive oil

• Salt and pepper

• 1 tbsp chopped fresh cilantro (optional)

Preparation

1. Grill the peppers: Place the peppers on a grill or under the broiler until the skin is nicely toasted and blistered. Once grilled, place them in a plastic bag to cool, then remove the skin and seeds. Cut them into small pieces.
2. Prepare the tomatoes: Boil water, immerse the tomatoes in it for a minute to peel them easily. Remove the skin, core the tomatoes and cut them into small cubes.
3. Cooking: In a large frying pan, heat the olive oil and add the chopped garlic. Let it brown slightly. Then add the tomatoes, cumin, paprika, salt and pepper. Simmer over medium heat for about 10 minutes, until the tomatoes turn into a sauce.
4. Add the peppers: Add the cut peppers to the tomato sauce. Cook for another 10 to 15 minutes over low heat, stirring occasionally until the mixture is well combined.
5. Serve: Garnish with chopped fresh cilantro (optional). Serve Taktouka warm or cold, accompanied by gluten-free bread or as an accompaniment to grilled meats.

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