Taktouka (طقطوكة)

Ingredients

Equipment Needed

• •Gas flame, grill, or cast-iron pan for charring peppers
• •Wide heavy skillet or saute pan
• •Shallow serving bowl

Instructions

1. 1

   Char the peppers

   Put the peppers directly over a gas flame, under a hot grill, or in a dry cast-iron pan. Turn them until the skins are blistered and blackened all over, 10 to 15 minutes. This is not decoration: the char gives taktouka its smoke, and without it the salad tastes flat.

   If using a grill, keep the peppers close to the heat and turn them often. You want blistered skins, not softened peppers sitting in their own water.
2. 2

   Rest and peel

   Place the hot peppers in a covered bowl for 10 minutes. The trapped warmth loosens the skins so they slip off without fighting you. Peel away the blackened skin with your fingers, remove the seeds and stems, then chop the flesh into small rough pieces. Don't rinse them under water, or you'll wash away the smoke you worked for.

3. 3

   Cook the tomatoes

   Warm the olive oil in a wide pan over medium heat. Add the tomatoes, garlic, cumin, paprika, cayenne if using, salt, and black pepper. Cook, stirring often, until the tomatoes collapse and the oil begins to show at the edges, 18 to 22 minutes. Drag a spoon through the pan: the path should hold for a breath before closing.

4. 4

   Add the peppers

   Stir in the chopped peppers and cook 8 to 10 minutes more, until the salad looks glossy and thick, not watery. Taste now. La balance est dans les yeux, the scale is in the eyes, but the mouth must agree: more cumin if it smells shy, more salt if the tomato tastes dull, a little lemon only if the tomatoes need it.

5. 5

   Finish and serve

   Fold in the coriander and parsley at the end so they stay green and alive. Spoon the taktouka into a shallow bowl, make a little hollow with the back of the spoon, and let olive oil shine in the center. Serve warm or at room temperature with round khobz for scooping.

Chef Tips

• •Use ripe tomatoes in season, when they smell like tomato before the knife touches them. If they are pale and tired, use good tinned whole tomatoes. The market always has an answer.
• •Freshly ground cumin matters here because there are so few ingredients. With spices, cooking becomes alchemy, but only when the spice still has life in it.
• •Taktouka should be thick enough to scoop with bread. If liquid pools in the bowl, return it to the pan and cook it a few minutes longer.
• •Some homes add a little heat, others keep it gentle. That is not reinvention, it is the family hand. Keep the charred peppers, tomato, garlic, cumin, paprika, olive oil, and herbs, and you are still inside the dish.

Advance Preparation

• •Char and peel the peppers up to 2 days ahead, then keep them covered in the refrigerator.
• •Taktouka keeps well for 3 days chilled. Bring it back to room temperature before serving, and refresh it with a thread of olive oil.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)