Taktouka is one of Morocco’s cooked salads — grilled peppers and tomatoes broken down with garlic, cumin, and paprika into a smoky, jammy dip, finished here with a scatter of feta. It’s served at room temperature alongside bread, part of the spread of small salads that opens most Moroccan meals.

One of Morocco’s Cooked Salads

Charring the peppers first is what gives taktouka its smokiness, and letting everything simmer down together concentrates the tomato into something closer to a chunky sauce than a raw salad. If you like this style of cooked vegetable dip, my mtabbal takes the same smoky-charred approach with eggplant instead of peppers.

1. Roast the peppers
   
   • Use 3 green Carbonell peppers and 2 sweet red Romano peppers (avoid bell peppers — they lack flavor).
   • Roast directly over an open flame until the skin is charred and blistered all around.
   • Transfer immediately to a plastic bag, seal, and let them steam for 10 minutes — this loosens the skins.
   • Peel off burnt skin, remove seeds, and slice into medium strips (taktouka should stay chunky).
2. Prep the base
   
   • Finely chop 2–3 garlic cloves and 2 ripe tomatoes (seeded, peeled if you prefer).
   • Roughly chop a handful of fresh cilantro.
3. Cook the peppers
   
   • Heat 3–4 Tbsp olive oil in a wide pan over medium-high heat.
   • Add crushed garlic and the roasted pepper strips.
   • Sauté for 5–7 minutes until peppers soften and the oil absorbs their smoky aroma.
4. Add tomatoes & spices
   
   • Add tomatoes and cook 2–3 minutes.
   • Season with:
     
     • ½ Tbsp salt
     • ¼ tsp black pepper
     • ½ Tbsp paprika
     • ½ Tbsp cumin
     • ¼ tsp chili powder (optional for heat)
   • Add 1½ Tbsp chopped cilantro; stir well to combine everything.
   • Cover, reduce heat to low, and simmer for 10 minutes.
5. Reduce & finish
   
   • Uncover and gently mash large pieces with a spoon.
   • Cook until most of the liquid evaporates and the texture is thick but still moist.
   • Taste and adjust salt to your liking.
6. Serve
   
   • Serve warm, cold, or room temperature.
   • Traditionally vegan — perfect with Moroccan bread.
   • For a twist: top with crumbled feta, parsley chiffonade, and a drizzle of olive oil.