Name: Cooked Moroccan Salad Of Tomato And Roasted Pepper Recipe
Total time: 45 min
Yield: 4
Cuisine: Moroccan

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Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This one, a zesty puree of tomatoes and green pepper, is known as taktouka in some parts of morocco. A similar but saucier and spicier dish known as shakshouka includes the addition of poached eggs. No matter how much of this salad i make, i rarely have leftovers. Try it, and you'll see why. 

How to make Cooked Moroccan Salad Of Tomato And Roasted Pepper Recipe

Christine Benlafquih

Crawler

Moroccan

<p>Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This one, a zesty puree of tomatoes and green pepper, is known as taktouka in some parts of morocco. A similar but saucier and spicier dish known as shakshouka includes the addition of poached eggs. No matter how much of this salad i make, i rarely have leftovers. Try it, and you'll see why. </p>

Ripe fresh tomatoes,  peeled,  seeded and chopped

Large fresh green peppers

Large cloves of garlic,  finely chopped or pressed

Chopped Fresh Parsley

Chopped Fresh Cilantro

Salt

Black pepper

Paprika

Cumin

Pinch of cayenne or red pepper

Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate. 

step 1

Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan. 

step 2

Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil. 

step 3

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