How-to guide
How to Make Taktouka — Moroccan Grilled Pepper and Tomato Salad
Taktouka is a soft, savoury cooked salad of grilled green peppers and tomatoes, a close cousin of zaalouk and a fixture on the Moroccan table of little starters. The peppers are charred and peeled for a mellow, faintly smoky sweetness, then simmered with tomato, garlic, cumin and paprika into a thick relish finished with coriander and olive oil. Served warm or at room temperature and scooped with bread, it is simple but full of flavour. This guide walks through it step by step. Explore more starters on our Moroccan dishes index.
About 45 minutes
Step by step
- 1
Char the peppers
Grill or flame whole green peppers, turning them, until the skins are blistered and blackened all over and the flesh has softened. Green peppers are traditional, though a mix with red adds sweetness. The charring gives taktouka its gentle smoky note.
- 2
Steam and peel
Put the charred peppers in a bowl and cover, or seal them in a bag, and leave them to steam for ten minutes. The trapped steam loosens the skins so they slip off easily. Peel away the blackened skin, pull out the seeds and stalk, and chop the flesh.
- 3
Cook down the tomatoes
In a wide pan, soften chopped garlic in olive oil, then add grated or chopped ripe tomatoes. Simmer until they collapse into a thick sauce and the excess water has cooked away, so the finished salad is not watery.
- 4
Season the base
Stir in cumin, paprika, salt and a pinch of chilli if you like, cooking briefly so the spices bloom. A spoon of tomato purée helps if the tomatoes are pale. Add chopped fresh coriander for a fragrant lift as the base thickens.
- 5
Add the peppers and combine
Stir the chopped grilled peppers into the tomato base and cook everything together for several minutes, mashing lightly, until it is thick, soft and jammy. The two should meld into a cohesive relish rather than staying as separate pieces.
- 6
Finish and serve
Take off the heat, stir through more coriander, a squeeze of lemon and a final drizzle of olive oil, and check the seasoning. Serve taktouka warm or at room temperature with plenty of bread. Like zaalouk, it tastes even better made a little ahead.
Common mistakes to avoid
- Not peeling the charred peppers, leaving bitter, papery skin in the salad.
- Leaving the mixture watery rather than cooking it down thick.
- Skipping the char and just frying raw peppers, losing the smoky sweetness.
- Under-seasoning with cumin, garlic and salt.
- Serving it fridge-cold, which flattens the flavour.
Tips from the kitchen
- Steaming the charred peppers under a cover makes the skins slip off easily.
- Green peppers are traditional, but adding a red one brings extra sweetness.
- Cook the tomato right down so the salad holds together, not swims.
- Make it ahead — the flavour deepens as it rests.
- Serve at room temperature with bread as part of a spread of small salads.
Questions
What is the difference between taktouka and zaalouk?
They are close relatives, both soft cooked salads simmered with tomato, garlic and cumin. The main difference is the star vegetable: taktouka is built on grilled green peppers, while zaalouk is based on smoky aubergine. They are often served together as part of the same spread of little starters.
How do you peel the peppers for taktouka?
Char them whole until the skins blacken and blister, then put them in a covered bowl or sealed bag to steam for about ten minutes. The steam loosens the skin so it peels away easily with your fingers or a knife. Then remove the seeds and stalk and chop the soft flesh.
Can I use red peppers instead of green?
Yes. Green peppers are the traditional choice and give a slightly more savoury, less sweet result, but red or a mix works nicely and adds sweetness and colour. Whichever you use, char and peel them for the mellow, smoky flavour that defines the dish.
Is taktouka served warm or cold?
Warm or at room temperature, like most Moroccan cooked salads, and it is often better made ahead so the flavours settle. Avoid serving it straight from the fridge, which mutes the taste and stiffens the olive oil. Scoop it up with warm khobz as part of a starter spread.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.