Moroccan Taktouka Recipes

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COOKED MOROCCAN SALAD (TAKTOUKA) OF TOMATO AND ROASTED PEPPER



Cooked Moroccan Salad (Taktouka) of Tomato and Roasted Pepper image

Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This zesty tomato and green pepper salad is known as taktouka.

Provided by Christine Benlafquih

Categories     Appetizer     Salad

Time 45m

Yield 4

Number Of Ingredients 11

6 ripe fresh tomatoes , peeled, seeded and chopped
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic , finely chopped or pressed
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
pinch of cayenne or red pepper (optional)
1/4 cup olive oil

Steps:

  • Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
  • Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
  • Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.

Nutrition Facts : Calories 183 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 278 mg, Sugar 7 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g

TAKTOUKA



Taktouka image

This is a delicious Moroccan cooked salad with tomatoes and peppers. It can be served warm or cold and can also work as a dip.

Provided by AlaskaPam

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 tomatoes (peeled, seeded and chopped)
2 -3 green peppers (roasted, peeled, seeded and chopped)
3 garlic cloves, finely chopped
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
cayenne pepper, pinch (optional)
1/3 cup olive oil

Steps:

  • Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
  • Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. Cook until the salad is well-blended and can be stirred away from the sides of the pan.
  • Serve taktouka warm or cold with crusty bread for scooping up the salad.

TAKTOUKA WITH BURRATA AND LIME-PARSLEY OIL



Taktouka With Burrata and Lime-Parsley Oil image

Taktouka is a Moroccan cooked salad traditionally made of bell peppers simmered in a tomato sauce that's seasoned with sweet paprika and cumin. The end result is a lightly fragrant and flavorful dish that is typically served with plenty of bread. Here, it is also served with burrata. Although the addition of the creamy cheese is not traditional, it makes taktouka a complete vegetarian meal. The optional addition of lime-parsley oil adds a touch of acidity and freshness.

Provided by Nargisse Benkabbou

Categories     salads and dressings, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons olive oil
5 San Marzano or Roma tomatoes (about 1 pound), deseeded and chopped into 1/2-inch pieces
3 garlic cloves, crushed or finely chopped
1/2 packed cup flat-leaf parsley, finely chopped
1/3 packed cup cilantro, finely chopped
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon fine salt, plus more to taste
1/2 teaspoon granulated sugar
3 large green or yellow bell peppers (about 1 pound), deseeded and chopped into 1/2-inch pieces
8 to 10 ounces burrata (1 or 2 balls), drained, at room temperature
4 tablespoons olive oil
Zest of 2 limes (about 4 teaspoons)
2 tablespoons lime juice
1/2 teaspoon granulated garlic (or 1/4 teaspoon garlic powder or 1 garlic clove, finely chopped)
1/2 teaspoon dried parsley (or 1 tablespoon finely chopped fresh parsley)
Generous pinch of granulated sugar
Pinch of fine salt

Steps:

  • Heat the olive oil in a medium saucepan and add the chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar and 2 tablespoons of water.
  • Stir the ingredients together, cover the pan and cook over medium-low heat for about 15 minutes or until the tomatoes begin to soften. Stir occasionally to make sure they don't stick to the bottom of the pan.
  • While the tomatoes cook, make the lime-parsley oil, if using: Combine the olive oil, lime zest and juice, granulated garlic, dried parsley, sugar and salt in a small bowl, stirring until the sugar is dissolved. Set aside until ready to serve.
  • Uncover the pan and add the chopped peppers, and cover again until the peppers are just cooked, about 10 minutes. (They should hold their shape and have a light crunch). Taste the taktouka and add more salt if necessary.
  • To serve, place the taktouka at the center of a rimmed serving plate. Place the burrata on top and drizzle the burrata with the lime-parsley oil, if using. Enjoy with lots of bread. You can make the taktouka in advance and serve it warm or at room temperature. If you make it in advance, keep it in a sealed container in the refrigerator.

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD



Taktouka - Moroccan Tomato and Pepper Salad image

Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.

Provided by PanNan

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 large sweet green peppers such as bell peppers
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic, about 2 cloves
2 tablespoons chopped fresh parsley
2 tablespoons fresh cilantro, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 teaspoon salt (to taste)
1/2 teaspoon caster sugar

Steps:

  • Preheat grill or grill pan to high.
  • • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
  • • Remove the green peppers from the grill and set aside to cool.
  • • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
  • • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
  • • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
  • • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
  • • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5

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