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- Moroccan vegetable salad taktouka
Moroccan vegetable salad taktouka
Ingredients
Step by step process
Preparing the vegetables
- 1
The vegetable salad taktouka starts by dry-roasting the peppers. Place whole peppers on a hot dry pan and roast for 15 to 20 minutes, turning occasionally, until the skin is charred. Leave them to steam in a sealed bag, then peel off the skin and cut the peppers into rough pieces.
Preparing the tomatoes and braising
- 2
Pour boiling water over the tomatoes for 30 seconds, transfer to cold water and peel off the skin easily. Roughly chop them or grate them on a coarse grater.
- 3
Heat olive oil in a deep pan and briefly sauté the chopped garlic until golden. Add the tomatoes, roasted peppers, ground cumin and sweet paprika. Simmer uncovered over medium heat for 25 to 30 minutes, until the liquid evaporates and the vegetables thicken. Stir now and then so it does not catch on the bottom.
Finishing and serving
- 4
Take the braised vegetables off the heat and stir in the lemon juice, then season with salt to taste. Sprinkle with fresh coriander and drizzle with olive oil. Serve warm or cold with Moroccan bread as a starter or side. It tastes even better the next day, once the spices meld.
More tips:
Char the peppers until black, the burnt skin gives the salad a smoky taste.
Choose ripe, meaty tomatoes so the salad is not watery.
Nutritional values
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Topic: Moroccan Cuisine
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