Moroccan · Salad
Taktouka (Roasted Pepper & Tomato Salad)
Taktouka is zaalouk's green-pepper cousin: charred, peeled green peppers melted into a garlicky tomato base with cumin and paprika. Smoky, sweet and soft, it is a staple of the Moroccan cooked-salad table and a natural partner to grilled fish or a plate of khobz.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 green peppers (or a mix of green and red)
- 5 ripe tomatoes, peeled and chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 3 tbsp olive oil
- 1 small bunch coriander and parsley, chopped
- Salt and a squeeze of lemon
Method
- 1
Char the peppers
Roast the peppers over a flame or under a hot grill, turning, until the skins blister and blacken all over. Steam them in a covered bowl for 10 minutes, then peel, deseed and chop.
- 2
Cook the tomatoes
Warm the oil, soften the garlic with the cumin and paprika for 30 seconds, then add the tomatoes and cook down 12–15 minutes to a thick sauce.
- 3
Add the peppers
Stir in the chopped peppers and cook together 10 minutes, breaking everything down, until soft and jammy with no watery liquid left.
- 4
Finish and serve
Season with salt, a squeeze of lemon and the herbs. Serve warm or at room temperature with bread.
Chef's tips
- Charring and peeling the peppers is non-negotiable — it is where the sweet, smoky flavour comes from.
- Cook until the mixture mounds on a spoon; loose, watery taktouka lacks depth.
- Add a chopped fresh chilli with the garlic if you like a little heat.
Frequently asked questions
What is the difference between taktouka and zaalouk?
Both are smoky cooked-salad dips on a tomato base. Taktouka features roasted green peppers; zaalouk is built on mashed aubergine. They often share the same table.
Can I use jarred roasted peppers?
In a pinch, yes, but freshly charred green peppers give a brighter, smokier flavour that jarred red peppers can't quite match.