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Moroccan Pepper and Tomato Salad (Taktouka)

Moroccan Pepper and Tomato Salad (Taktouka)

By Courtney HillJanuary 25, 2022

  • Makes
    6 to 8 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    15 minutes active

The popular Moroccan salad called taktouka is not a toss of fresh vegetables to be served chilled. Rather, it’s a mix of bell peppers, tomatoes, garlic, spices and olive oil that is gently stewed until the textures become soft and velvety and the flavors fuse. Chunky and relish-like, it is commonly served warm or at room temperature alongside the Moroccan bread known as khobz. Our taktouka is based on the recipe taught to us by Houda Mehdi, a home cook who resides in Fes, in northeastern Morocco. Mehdi cooks hers in a clay pot with a lavish amount of olive oil; we use a Dutch oven. To be efficient, prep the tomatoes and garlic while the peppers cook. The salad will keep in an airtight container in the refrigerator for up to five days—in fact, the taste improves over time—but bring it to room temperature before serving.

Tip

Don’t try to speed the cooking by cranking up the heat. Slow, gentle stewing ensures that the vegetables become silky-soft in texture and that their flavors remain pure and bright. If the vegetables are fully softened but still watery after 25 to 30 minutes of stewing, remove the lid and cook for about another 5 minutes to evaporate some of the moisture, but be careful not to overdo it so the taktouka does not wind up mushy.

Ingredients
  • 2

    medium green bell peppers (12 ounces total), stemmed, seeded and finely chopped

  • 2

    medium red bell peppers (12 ounces total), stemmed, seeded and finely chopped

  • ⅓

    cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 5

    ripe medium tomatoes (1¾ pounds total), cored, seeded and roughly chopped

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon sweet paprika

  • ½

    teaspoon ground turmeric

  • ½

    teaspoon ground cumin

  • 1

    teaspoon harissa paste

Step 1

In a large Dutch oven over medium, combine the peppers, oil and 1 teaspoon salt. Cover and cook over medium, stirring occasionally, until the peppers are wilted and tender, 10 to 15 minutes.

Step 2

Stir in the tomatoes, garlic, paprika, turmeric, cumin, harissa and ½ teaspoon pepper. Cover, reduce to low and cook, stirring occasionally, until the vegetables are soft and tender, 25 to 30 minutes. The peppers should be fully softened yet hold their shape, and the tomatoes should be mostly broken down.

Step 3

If the mixture is very watery, cook, uncovered, over medium-low, stirring occasionally, until slightly thickened, up to 5 minutes; do not overcook or the vegetables will become mushy. Transfer to a serving dish, then taste and season with salt and pepper. Serve warm or at room temperature.

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