Taktouka Moroccan Tomato And Pepper Salad 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.

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 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.

COOKED MOROCCAN SALAD (TAKTOUKA) OF TOMATO AND ROASTED PEPPER

Steps:

• 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.
• 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.
• 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.

TAKTOUKA WITH BURRATA AND LIME-PARSLEY OIL

Steps:

• Heat the olive oil in a medium saucepan and add the chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar and 2 tablespoons of water.
• Stir the ingredients together, cover the pan and cook over medium-low heat for about 15 minutes or until the tomatoes begin to soften. Stir occasionally to make sure they don't stick to the bottom of the pan.
• While the tomatoes cook, make the lime-parsley oil, if using: Combine the olive oil, lime zest and juice, granulated garlic, dried parsley, sugar and salt in a small bowl, stirring until the sugar is dissolved. Set aside until ready to serve.
• Uncover the pan and add the chopped peppers, and cover again until the peppers are just cooked, about 10 minutes. (They should hold their shape and have a light crunch). Taste the taktouka and add more salt if necessary.
• To serve, place the taktouka at the center of a rimmed serving plate. Place the burrata on top and drizzle the burrata with the lime-parsley oil, if using. Enjoy with lots of bread. You can make the taktouka in advance and serve it warm or at room temperature. If you make it in advance, keep it in a sealed container in the refrigerator.

MOROCCAN COOKED PEPPER SALAD

Steps:

• Preheat the oven broiler.
• Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
• Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

TAKTOUKA

Steps:

• Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
• Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. Cook until the salad is well-blended and can be stirred away from the sides of the pan.
• Serve taktouka warm or cold with crusty bread for scooping up the salad.