Moroccan
Taktouka
Fire-blistered red and green peppers folded into garlicky tomatoes with sweet paprika, cumin, parsley, cilantro, and olive oil, cooked down to a vivid Moroccan salad.
6 servings · 20 minutes prep · 40 minutes cook
Ingredients
Roasted Peppers
- 2 large red bell peppers, about 1 pound
- 2 large green bell peppers, about 1 pound
Spiced Tomato Base
- 5 medium Roma tomatoes, about 1 1/4 pounds, halved and grated; discard skins
- 4 garlic cloves, finely grated
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/16 teaspoon cayenne pepper, optional but useful for gentle warmth
- 1 teaspoon Diamond Crystal kosher salt
- 3 tablespoons finely chopped flat-leaf parsley
- 3 tablespoons finely chopped cilantro
Directions
Blister, Steam, and Peel the Peppers
- Heat the broiler with a rack 5 inches from the element. Broil the red peppers and green peppers on a rimmed baking sheet, turning every 4 to 5 minutes, until blistered and blackened on all sides, 18 to 22 minutes total.
- Transfer to a bowl, cover, and steam for 10 minutes. Peel without rinsing, then remove stems and seeds. Reserve any clean juices and cut the flesh into short 1/2-inch-wide strips.
Reduce the Tomato and Spices
- Combine the grated tomatoes, garlic, olive oil, sweet paprika, cumin, cayenne, and kosher salt in a wide skillet. Simmer for 15 to 18 minutes, stirring often, until thick and glossy.
Fold Together and Rest
- Fold the pepper strips, reserved pepper juices, and half of the parsley and cilantro into the tomato base. Simmer for 6 to 8 minutes until the sauce clings to the peppers and no watery liquid remains.
- Remove from the heat, fold in the remaining herbs, and rest for 15 minutes. Taste for salt and serve warm or at room temperature, preserving the visible pepper strips.
