14:13, 06 Aug 2024, author: Ermakova M.

Taktouka - Moroccan Salad

Name: Taktouka - Moroccan Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Moroccan
Ingredients: Red bell pepper – 3 pcs. (600 g); Green/yellow bell pepper – 2-3 pcs. (400-500 g); Tomatoes – 1 kg; Olive oil – 4 tbsp; Garlic – 3 cloves; Sugar – 1 pinch; Paprika – 1 tsp; Ground cumin – 0.25-0.5 tsp (to taste); Ground chili pepper – to taste; Coriander/parsley – 4 tbsp; Ground black pepper – to taste; Salt – to taste

Moroccan Taktouka Salad is a light, colorful and delicious dish made with sweet peppers and tomatoes.

Photo source: https://ru.123rf.com/profile_mallivan

The bright and colorful Taktuka salad is a light and tasty vegetable dish of Moroccan cuisine made from simple ingredients: baked sweet peppers, tomatoes, garlic and herbs. The concept of the dish is extremely simple. A thick spicy tomato sauce is prepared from tomatoes, to which all other ingredients are added and boiled until the vegetable mixture thickens. The result is something like vegetable caviar or very thick lecho, colorful, aromatic, juicy and incredibly appetizing to taste. This salad is universal in application. Taktuka is served both hot and chilled, as an appetizer, sauce/dip, vegetable side dish for meat and fish. The result is a very juicy and appetizing dish. Try it!

Taktouka - Moroccan Salad

Кухня: Moroccan, cалат, калории: 241, время приготовления: 00:10

Ингредиенты

Red bell pepper – 3 pcs. (600 g)

Green/yellow bell pepper – 2-3 pcs. (400-500 g)

Tomatoes – 1 kg

Olive oil – 4 tbsp

Garlic – 3 cloves

Sugar – 1 pinch

Paprika – 1 tsp

Ground cumin – 0.25-0.5 tsp (to taste)

Ground chili pepper – to taste

Coriander/parsley – 4 tbsp

Ground black pepper – to taste

Salt – to taste

Рецепт

1. Pierce the bell peppers with a fork in several places and place them on a baking sheet in a single layer. For a more colorful appearance of the dish, red and green or yellow peppers are usually used in the preparation, in approximately equal proportions.

2. Place the peppers in an oven preheated to 220-230 degrees and bake for 35-45 minutes, until soft. After 20-25 minutes, turn the peppers over so that they brown evenly. Place the baked peppers in an airtight bag for 10-15 minutes so that they cool slightly and are easier to peel.

3. Peel and seed the peppers and cut into quarters. Then cut each quarter crosswise into strips about 1 cm wide.

4. Cut the skins of the tomatoes crosswise. Place the tomatoes in a deep container, pour boiling water over them and leave for 2-3 minutes. Then drain the hot water and rinse the tomatoes with cold water. If the tomatoes were stored in the refrigerator, drain the water after 1 minute, boil it again and pour a fresh portion of boiling water over the tomatoes for another 1-2 minutes. The first pouring of boiling water will warm the cooled tomatoes, and when they become warm, a new portion of hot water will have the maximum effect on the tomato skin, and it will easily separate from the pulp.

5. Peel the tomatoes, cut into halves or quarters, remove the seeds and cut the remaining pulp into small pieces. The seeds of the tomatoes must be removed because they contain a lot of liquid. And since the consistency of the salad should be very thick, removing the seeds significantly reduces the cooking time of the dish, because now we do not have to evaporate this excess liquid for a long time.

6. Heat the frying pan, add the chopped tomatoes and fry for 1 minute over medium or slightly above medium heat. 7. Then pour 3 tbsp of olive oil into the pan, add finely chopped garlic, ground cumin, paprika, chilli pepper and sugar. If necessary, you can replace cumin by adding ground caraway seeds or ground coriander to taste.

8. Stir-fry the mixture for 10-12 minutes over medium heat until the tomato pieces soften and the mixture thickens slightly.

9. Add chopped roasted peppers and 2 tbsp of finely chopped herbs. The original recipe uses coriander (cilantro). If you are not a fan of the taste of this herb, add parsley.

10. Stir-fry the mixture for another 10 minutes until it completely thickens. If necessary, you can reduce the heat a little. To make sure that the dish has reached the right consistency, run a spatula along the bottom of the pan. If the spatula leaves a clear mark, the mixture is thick and does not flow into the center of the pan, the dish is ready.

11. Turn off the heat, add another 2 tbsp. finely chopped herbs, as well as salt and ground black pepper to taste. Mix everything well again and serve the dish.

12. Moroccan salad "Taktouka" is ready.

13. Serve the dish hot, warm or chilled. Enjoy!