For vegetarians, the classic Moroccan main dishes are not that attractive as most of them contain a lot of meat or fish. The side dishes, however, are heaven. The best Moroccan salads are the cooked salads as they have all you want in a delicious side dish. Fresh local vegetables, spices, good Moroccan olive oil, and authentic simplicity. Yes, what makes the Moroccan salads so irresistible is that these dishes present the local vegetables in all their quality wonderfully without many frills. In contrast to most of the cold salads, the cooked salads are even vegan. I’ve already given you a recipe for Moroccan eggplant salad “zaalouk”. This time I want to share with you a recipe for a very similar salad that is, however, different in taste and texture. “Taktouka” or Moroccan salad with roasted peppers and tomatoes.
They are different ways to roast the peppers for taktouka. Some people roast them in the oven, some people prefer to roast them on the flame of the gas stove. I, however, prefer to roast the peppers in a skillet with a little bit of oil and a lid on top. This way, the peppers can be peeled easily and become soft without wasting too much energy. And you also avoid the plastic bag, which is a No-Go for me. The plastic bag? What does it have to do with taktouka?
To make it easier to separate the skin from the peppers, it is a popular method to let the roasted peppers rest in plastic bags. The disadvantage of this method is, that the substances from the heated plastic bag can be transferred to the peppers. When you roast the peppers in a skillet with a lid on top, you have a similar effect without using a plastic bag.
The roasted peppers are peeled and then mixed with a tomato puree made from fresh tomatoes, typical Moroccan spices, and olive oil. The result is an aromatic salad great as a side dish, but also a good filling for these delicious mini batbout. Tasty warm and cold!
for about 3 portions
- 2-3 green and red peppers depending on size (about 400g together)
- 2 tablespoons vegetable oil
- 3-4 tablespoons olive oil
- 3 cloves of garlic
- 2 medium-size tomatoes
- 1 teaspoon paprika powder
- 1 teaspoon cumin powder
- salt to taste
- 2 tablespoons fresh parsley and coriander
- Wash the peppers and dry them with a kitchen towel. Put the vegetable oil into a skillet and heat it. Then, place the whole peppers into the skillet and cover it with a lid. Fry the peppers until brown all around. Be careful, the peppers will splitter a lot! What I do to flip the peppers is, that I turn off the heat and wait until the splatter stops. Then, I turn over the peppers, cover them with a lid again, and fry them from the other side.
- Now, let the peppers rest in the skillet and then peel them with your fingers. Also, remove the seeds and the stalk. Washing the peppers helps to get rid of all the seeds! Next, dice the peppers finely.
- For the sauce, grate the tomatoes. The tomatoes will be peeled automatically when you grate them. Peel also the garlic cloves and grate them finely. At last, chop the herbs finely.
- Now, heat the olive oil in a skillet or a tajine pot. I prefer a tajine, as the clay adds additional flavor to the salad. Add the garlic and the spices and sauté everything. Then, add the grated tomatoes and let the mixture cook for about 8 minutes until it has turned into a sauce. Subsequently, stir in the chopped herbs and cook the sauce for another minute.
- Finally, add the diced peppers and cook the salad until well heated. Taste the salad, and add more salt if necessary. Before you serve taktouka, drizzle it with some olive oil!