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moroccan taktouka

★★★★★ 1
a recipe by
Vickie Parks
Renton, WA

In the Middle East, Morocco and parts of the Mediterranean, it's common to have a course of "salads" (what in the US is more commonly considered a condiment or salsa-like sauce) before the main portion of the meal that are traditionally eaten with pita bread or slices of fresh baked bread to scoop up the delicious sauce. This is one such recipe. It's a condiment that would be served much as we (in America) would serve a chunky salsa, hummus or chutney. It can be spooned over a main dish to add extra flavor, or it can be served with pita wedges and enjoyed leisurely as an appetizer or snack.

★★★★★ 1
serves 6 to 8
prep time 20 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For moroccan taktouka

  • 2 md
    green bell peppers
  • 2 Tbsp
    olive oil
  • 1 md
    jalapeño pepper
  • 2 (28-oz) can
    diced tomato, undrained (if you prefer fresh, it will take about 6 to 8 large tomatoes, peeled and chopped, with liquid)
  • 2 clove
    garlic, minced
  • 1 tsp
    ground cumin
  • 1 to 2 tsp
    granulated sugar
  • 1/2 tsp
    crushed red pepper flakes
  • 1/2 tsp
  • 1/3 cup
    olive oil
  • 1 tsp
  • pita wedges or a baguette, cut into thin slices

How To Make moroccan taktouka

  • 1
    Preheat oven to 400°F. Brush a small baking sheet lightly with olive oil. Lay peppers on their sides, stems pointing sideways. Place baking sheet in oven and roast peppers for 40 minutes total, carefully turning (with tongs) about halfway through roasting time. When skins are charred and soft, remove baking sheet from oven and let peppers cool enough to handle easily with hands.
  • 2
    Peel off the charred skins, remove seeds and chop the skinned pepper flesh. Add chopped pepper chunks to a medium saucepan.
  • 3
    Seed the jalapeño, then mince it. (Use gloves if you have sensitive skin.) You can add more jalapeños for more heat if you prefer spicy condiments. As written, the recipe has a slight kick of "heat", but it's not overly spicy. Add minced jalapeño to the saucepan (with the bell peppers).
  • 4
    Add diced tomatoes (with liquid), garlic, sugar, red pepper flakes, and salt to the saucepan, and stir well. Bring to a simmer over medium heat.
  • 5
    Once the sauce reaches a simmer, reduce heat to low, and let the sauce simmer steadily for about 45 to 60 minutes, stirring occasionally (at least every 10 minutes to prevent scorching and sticking to pan), until most of the liquid is gone and the sauce has reduced and thickened.
  • 6
    In a small bowl, whisk together olive oil and paprika, and stir it into the sauce. Let the Taktouka cook another 15 to 20 minutes or so, stirring every 5 minutes. Adjust seasonings, if needed.
  • 7
    Remove from heat, and allow to cool completely. The sauce is best if served at room temperature or slightly chilled. Serve with pita wedges or sliced bread to scoop up the chunky bits of this delicious sauce.