Moroccan · Salads & Sides
Grilled Pepper & Tomato Salad (Taktouka-style)
A Meknes take on the classic cooked pepper-and-tomato salad, this version chars the peppers over an open flame first for a smokier depth before simmering them down with tomato, garlic and cumin into a soft, spoonable mixture.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 green peppers
- 4 ripe tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, pinch cayenne
- 3 tbsp olive oil
- Small bunch coriander, chopped
- Salt
Method
- 1
Char the peppers
Roast or grill the peppers over an open flame or under a hot grill until the skins are blackened all over.
- 2
Peel and chop
Steam the charred peppers in a covered bowl for 10 minutes, then peel off the blackened skin, remove the seeds and chop the flesh.
- 3
Cook the base
Warm the oil in a pan, soften the garlic with the cumin, paprika and cayenne, then add the grated tomato and cook to a thick sauce, about 10 minutes.
- 4
Combine
Stir in the chopped peppers and simmer together 10 minutes more until well combined and any excess liquid has cooked off.
- 5
Finish
Stir in most of the coriander and season with salt.
- 6
Serve
Serve warm or at room temperature, scattered with the last coriander, with bread.
Chef's tips
- Char the peppers properly, blackened all over, for the smoky depth that defines this salad.
- Steaming the charred peppers under a cover before peeling makes the skins slip off far more easily.
- Cook off all excess liquid at the end — the salad should be thick enough to scoop with bread.
Frequently asked questions
Is this the same as taktouka?
It follows the same method as taktouka — charred peppers simmered with tomato and garlic — presented here with a slightly smokier grilling step.
Can I use red peppers instead?
Yes, red peppers give a sweeter, less vegetal result; a mix of green and red is also traditional.