|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This one, a zesty puree of tomatoes and green pepper, is known as taktouka in some parts of Morocco. A similar but saucier and spicier dish known as Shakshouka includes the addition of poached eggs.
No matter how much of this salad I make, I rarely have leftovers. Try it, and you'll see why.
- 6 ripe fresh tomatoes, peeled, seeded and chopped
- 2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
- 3 large cloves of garlic, finely chopped or pressed
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons cumin
- pinch of cayenne or red pepper (optional)
- 1/4 cup olive oil
Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.
You'll need to roast and skin your green peppers before you use them in the recipe. If you've never done this, How to Roast and Skin Peppers will show you how.
Select very ripe tomatoes if possible as they will cook down to a puree much faster. My recipe calls for cooking the roasted pepper along with the tomatoes, which allows for everything to be mashed to a puree, but you might prefer to add the peppers after the tomatoes have cooked so that the pepper pieces remain intact and add texture.
Serve the taktouka as a side, using pieces of khobz or other crusty bread to scoop up the salad like a dip.