Taktouka

Taktouka is a cooked Moroccan salad — or more precisely, a braised vegetable relish — made from roasted green peppers and ripe tomatoes slowly simmered with garlic, cumin and paprika in olive oil. Like zaalouk (its smoky aubergine cousin), it is served as a mezze alongside khobz bread to scoop. Originating in the region around Fès and Meknes, taktouka demonstrates the Moroccan mastery of coaxing maximum flavour from a handful of vegetables through patient, low-heat cooking.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) ripe tomatoes
• 3 large green frying peppers (or Italian peppers), about 400g (14 oz) total
• 4 tbsp (60ml) extra virgin olive oil
• 4 garlic cloves, minced
• 1 tsp sweet paprika
• ½ tsp ground cumin
• ¼ tsp chilli powder or cayenne
• Small bunch fresh flat-leaf parsley or coriander, chopped
• Salt to taste

To serve:

• Warm khobz or flatbread
• Black olives

Instructions

1. Roast the peppers: char them directly over a gas flame or under a hot grill (broiler) for 10-12 minutes, turning, until the skin is blackened all over. Place in a covered bowl for 10 minutes to steam, then peel, seed and chop roughly.
2. Score a cross in the base of each tomato. Briefly blanche in boiling water for 30 seconds, then peel, seed and chop roughly.
3. Heat olive oil in a wide pan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant but not browned. Add paprika, cumin and chilli powder and stir for 30 seconds.
4. Add the chopped tomatoes and a pinch of salt. Cook over medium-low heat, stirring frequently, for 15 minutes until the tomatoes have broken down and the sauce is thick.
5. Add the roasted peppers and stir to combine. Continue cooking for 10-15 minutes, stirring occasionally, until the mixture is thick, jammy and the oil has separated slightly around the edges.
6. Remove from heat, stir in the herbs and season with salt. Cool slightly before serving.
7. Serve at room temperature as part of a mezze spread with bread and olives.

Cook's Notes: Taktouka should have distinct pieces of pepper and tomato — do not blend it. The finished salad keeps for 3 days in the fridge and improves with time. Using a mix of red and green peppers adds visual appeal and sweetness.