🫑 Taktouka
Taktouka is a Moroccan cooked salad of roasted green peppers and tomatoes, simmered with garlic, olive oil and paprika until soft and jammy. It tastes smoky and sweet with a gentle warmth from the spices. It is served warm or at room temperature as one of several small salads at the start of a meal, and scooped up with bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 green peppers
- 500 g ripe tomatoes, peeled and chopped
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 2 tbsp chopped parsley and coriander
- Salt
Method
- Char the peppers over a flame or under the grill, steam them in a covered bowl, then peel, seed and chop.
- Warm the olive oil in a pan, add the garlic, paprika and cumin for 30 seconds.
- Add the tomatoes and cook for 10 minutes until they start to break down.
- Stir in the peppers and simmer for 15–20 minutes, until thick and most of the liquid has evaporated.
- Season, add the herbs and serve warm or at room temperature.
How to make it lighter
- Cut the olive oil to 1 tbsp and cook in a non-stick pan; 1 tbsp oil ≈ 120 kcal.
- Serve it as a side to grilled chicken to make a light meal.
- Scoop it with cucumber slices or lettuce leaves to keep the plate lighter.
History
Taktouka is a standard part of the Moroccan tradition of cooked salads served before the main course, and similar pepper and tomato dishes are made across North Africa.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →