Name: Taktouka (طقطوكة)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 to 6 servings
Cuisine: Moroccan
Ingredients: 4 large green bell peppers; 700g ripe tomatoes, peeled and chopped, or 1 x 400g tin whole peeled tomatoes when the market tomatoes are tired; 4 tbsp olive oil; 3 garlic cloves, finely grated or crushed; 1 tsp ground cumin, preferably freshly ground; 1 tsp sweet paprika; 1/4 tsp cayenne pepper or hot paprika, optional; 1 tsp sea salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp chopped fresh coriander; 2 tbsp chopped fresh parsley; 1 tbsp lemon juice, only if the tomatoes need brightness

Question 1

How do you char green peppers for taktouka?

Accepted Answer

Char 4 large green bell peppers directly over a gas flame, under a hot grill, or in a dry cast-iron pan for 10 to 15 minutes. Turn the peppers until the skins blister and blacken all over, then rest them covered for 10 minutes before peeling.

Question 2

Can I use canned tomatoes for Moroccan taktouka?

Accepted Answer

Yes. Use 1 x 400g tin of whole peeled tomatoes when ripe fresh tomatoes are pale or out of season. Fresh tomatoes work best when they smell ripe before cutting, but good canned whole tomatoes give Moroccan taktouka the needed body and tomato flavor.

Question 3

Why is my taktouka watery?

Accepted Answer

Watery taktouka needs more reducing time. Cook the tomato mixture until the oil shows at the edges and a spoon path briefly holds in the pan, then add the chopped charred peppers and cook 8 to 10 minutes more until glossy, thick, and scoopable.

Question 4

Should I rinse charred peppers after peeling them for taktouka?

Accepted Answer

Do not rinse charred green peppers after peeling them for taktouka. Rinsing washes away the smoky flavor created during charring. Peel away the blackened skin with your fingers, remove the stems and seeds, then chop the smoky pepper flesh into small rough pieces.

Question 5

How far ahead can I make taktouka?

Accepted Answer

You can char and peel the green bell peppers up to 2 days ahead and keep them covered in the refrigerator. Finished taktouka keeps well chilled for 3 days. Bring Moroccan taktouka back to room temperature before serving and refresh it with a thread of olive oil.

Question 6

What do you serve with Moroccan taktouka?

Accepted Answer

Serve Moroccan taktouka warm or at room temperature with round khobz for scooping. Spoon the thick cooked tomato and charred green pepper salad into a shallow bowl, make a small hollow in the center, and finish with olive oil plus fresh coriander and parsley.

Culinary Explorer

Taktouka (طقطوكة)

Ingredients

green bell peppers

ripe tomatoes

whole peeled tomatoes (optional)

Where cooking meets culture.

Ingredient	Quantity
green bell peppers	4 large
ripe tomatoespeeled and chopped	700g
whole peeled tomatoes (optional)use when fresh tomatoes are tired	1 x 400g tin