Morocco | Side

Taktouka

Name: Taktouka
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 small plates
Cuisine: Morocco, North Africa
Ingredients: 5 whole green bell peppers, roasted and peeled; 4 medium tomatoes, grated; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp paprika; ¼ cup olive oil; 2 tbsp cilantro or parsley, chopped; salt and pepper, to taste

Moroccan roasted pepper and tomato salad cooked with garlic, cumin, paprika, olive oil, and herbs.

Country

Morocco

Region

North Africa

Time

55 min

Serves

Level

easy

Start cooking Explore Morocco recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 4 small plates

Side

Vegetables

5 whole green bell peppers, roasted and peeled 4 medium tomatoes, grated

Base

4 cloves garlic, minced

Spices

1 tsp ground cumin 1 tsp paprika

Fat

¼ cup olive oil

Herbs

2 tbsp cilantro or parsley, chopped

Pantry

salt and pepper, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Morocco

4 steps 20 min prep 35 min cook (check method) 55 min total easy

Roast peppers

Roast peppers until blistered, then steam briefly, peel, seed, and chop.

roast peppers 25:00

Cook tomatoes

Cook tomatoes, garlic, olive oil, cumin, paprika, salt, and pepper until thick.

tomatoes 15:00

Combine

Add chopped peppers and cook until the salad is soft and glossy.

combine 10:00

Finish

Stir in herbs and serve warm or room temperature.

finish 02:00

Peppers may be roasted over flame or under a grill, and chile can be added for heat.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Best as a starter, side dish, or bread dip.. Plan on a easy cook. Allow about 55 minutes total.

What to serve alongside it

Khobz, grilled fish, kefta, tagines, or eggs.

Regional lane

Soups, salads, and dips. Harira, fava bean soup, cooked salads, and vegetable sides for bread-led meals.

Chef watch-outs

Skipping the resting time after grilling.
Rushing the rest or fermentation period.
Rushing the base before the raw edge has cooked out.

How you know it is ready

The surface should be deeply colored while the center stays juicy.
The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.

Pantry lane

preserved lemon, green olives, saffron, ras el hanout, semolina

Recipe illustrations

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Soft roasted peppers and tomatoes with herbs in olive oil — Taktouka finished dish · Recipe illustration

Chef board

Build the table around Taktouka

Khobz, grilled fish, kefta, tagines, or eggs.

Best route from here

Soups, salads, and dips

Collections to keep cooking

Moroccan Salads, Soups, and Breads

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