Moroccan Pepper And Tomato Salad Taktouka Food

MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD

Steps:

• To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.

MOROCCAN PEPPER AND TOMATO SALAD (TAKTOUKA)

Steps:

• 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.
• 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.
• 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.

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

MOROCCAN GRILLED PEPPER AND TOMATO SALAD (CHAKCHUKA)

Steps:

• Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away.
• Slice the preserved lemon into thin strips lengthways.
• Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil.
• Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn.
• Now, add the peppers, the preserved lemon, and the parsley.
• Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!