I’ve been waiting for MONTHS to have an over-abundance of peppers and tomatoes so I could make this recipe. Taktouka is a Moroccan salad/dip made with tomatoes and roasted green peppers. It’s sooooo yummy. Also, Moroccans have the cutest names for everything. Taktouka. Sounds like something you’d say while tickling a kitten or something.
This recipe is from the website below. I opted to add the green peppers closer to the end so they would keep their texture a bit more. Also I skipped the step of peeling and seeding the tomatoes, I just chopped them up roughly and then put them in the food processor for a few seconds to chop them up finely so they’d cook faster.
Step 1: Slice 3 large green peppers in half, remove seeds, and put on a baking sheet. Broil on high for a few minutes, until the skins blister and turn black. You can also roast them over an open fire until the same thing happens. Details here: http://moroccanfood.about.com/od/tipsandtechniques/ss/SkinningPeppers.htm
Step 2: Combine all of the following ingredients in a saucepan:
- 6 ripe fresh tomatoes, peeled, seeded and chopped (or, in my version, just chopped and ground up in the food processor)
- 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
You can chop the roasted peppers up and add them at this stage, or wait until a few minutes before it’s done if you want them to stay as distinct chunks.
Step 3: Cook the whole thing on medium heat for 20 minutes, until it thickens into a paste that can be scraped away from the sides of the pan. (It took considerably longer than 20 minutes when I did it. Maybe because I had increased the amount and because I didn’t seed the tomatoes so there was more water to boil off.)
Step 4: Serve warm or at room temperature. Traditionally it’s eaten as a dip/spread on bread.