Taktouka, pepper salad and grilled tomatoes (Morocco)

Taktouka , and paprika. Served warm or cold, it often accompanies main dishes such as tagines or grilled meats, but can also be enjoyed on its own. Originating from the Souss region, it embodies the simplicity and richness of Moroccan flavors thanks to its fresh ingredients and slow preparation. It's an excellent recipe for those who appreciate dishes made with grilled vegetables and spices.

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time 40 minutes

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

4 green or red peppers
4 ripe tomatoes (I used canned tomatoes)
2 cloves of garlic
1 tsp cumin
1 tsp paprika
3 tablespoons of olive oil
Salt and pepper
1 tbsp chopped fresh coriander (optional)

Preparation

1
To grill the peppers: Place the peppers on a grill or under the oven broiler until the skin is well charred 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, plunge the tomatoes in for one minute to peel them easily. Remove the skin, deseed the tomatoes and cut them into small dice.
3
Cooking: In a large 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 have broken down into a sauce.
4
Add the peppers: Add the chopped peppers to the tomato sauce. Cook for another 10 to 15 minutes over low heat, stirring occasionally, until the mixture has softened and thickened.
5
To serve: Garnish with freshly chopped cilantro (optional). Serve the Taktouka warm or cold, with gluten-free bread or as a side dish with grilled meats.