Serves 4 people (as a side or mezze)
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 3 tbsp olive oil (about 45ml)
- 3 green peppers (about 240g), roasted, peeled, and chopped
- 3 large tomatoes (about 300g), peeled and chopped
- 3 cloves garlic (about 10g), minced
- 2 tsp sweet paprika (about 6g)
- ½ tsp hot paprika (about 1.5g)
- 1 tsp ground cumin (about 3g)
- 1 tsp salt (about 5g)
- Black pepper, to taste
- Fresh coriander or parsley, chopped (for garnish)
Method
- Roast and peel peppers
Place green peppers over an open flame or under a grill until skins blister and blacken. Transfer to a bowl, cover with a plate for 5 minutes, then peel and chop. - Cook the tomatoes
In a large frying pan, heat olive oil over medium heat. Add tomatoes and cook for 5 minutes until softened. - Add garlic and spices
Stir in garlic, both paprikas, cumin, salt, and pepper. Cook for 1 minute. - Combine peppers and tomatoes
Add roasted peppers to the pan, mixing well. Reduce heat and simmer for 10 minutes until the mixture thickens. - Serve
Spoon into a serving dish, drizzle with a little extra olive oil, and garnish with fresh herbs. Can be served warm or cold.
Chef’s Note
Traditionally served with warm bread, Taktouka works well alongside grilled meats or as part of a mezze platter.