Moroccan · Salads & Sides
Charred Pepper Salad (Taktouka-Style)
Green peppers are blistered directly over a flame until the skins blacken and peel away easily, then chopped and simmered with tomatoes, garlic and cumin into a smoky, jammy salad. It's a staple of the cooked-salad spread that opens most Moroccan meals.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 green peppers
- 4 ripe tomatoes, grated (skins discarded)
- 3 garlic cloves, crushed
- 1 tsp cumin and 1/2 tsp paprika
- 3 tbsp olive oil
- Small handful coriander, chopped
- Salt
Method
- 1
Char the peppers
Blister the peppers directly over a gas flame or under a hot broiler, turning until the skins blacken all over.
- 2
Peel and chop
Wrap the peppers in a bag or bowl covered with plastic wrap for 10 minutes to steam, then peel off the skins, remove seeds, and chop the flesh finely.
- 3
Cook the base
Warm the oil and cook the garlic briefly, then add the grated tomatoes, cumin, paprika and salt. Simmer 15 minutes until thickened.
- 4
Combine
Stir in the chopped charred peppers and cook another 5–8 minutes until the salad is jammy and any excess liquid has evaporated.
- 5
Finish
Stir through the coriander and adjust salt to taste.
- 6
Serve
Serve warm or at room temperature with bread as part of a salad spread.
Chef's tips
- Steaming the charred peppers in a covered bowl makes the blackened skin slip off far more easily.
- Cook the tomato base down thoroughly first — the salad should be thick, not watery.
Frequently asked questions
How is this different from zaalouk?
Zaalouk is aubergine-based; this cooked salad is built entirely on charred peppers and tomatoes for a smokier, sweeter profile.