Moroccan Taktouka Roasted Pepper Salad

Taktouka is a classic Moroccan cooked salad featuring sweet bell peppers and juicy tomatoes simmered together with olive oil and spices until rich and smooth.

Ingredients

• 3 large red bell peppers
• 2 large green bell peppers
• 4 ripe tomatoes, peeled and finely chopped
• 3 cloves garlic, minced
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh cilantro and parsley, finely chopped
• Salt to taste

Instructions

1. Roast the peppers: Char the bell peppers over an open flame or roast them in a 200°C oven until the skin is blistered and blackened all over.
2. Steam and peel: Place the roasted peppers in a covered bowl for 10 minutes to steam, then peel off the charred skins, remove the seeds, and chop the flesh.
3. Simmer tomatoes: Heat olive oil in a wide skillet over medium heat, add the chopped tomatoes and minced garlic, and cook down for 10 minutes until pulpy.
4. Add the peppers: Stir the chopped roasted bell peppers into the skillet along with the paprika, cumin, and salt, mixing everything thoroughly.
5. Reduce and blend: Simmer the mixture uncovered for 15 minutes, using a wooden spoon to break down the vegetables into a rich, cohesive consistency.
6. Finish with herbs: Stir in the fresh cilantro and parsley, cook for 2 more minutes, and serve warm or at room temperature with crusty bread.