Taktouka - Delicious Grilled Peppers

Taktouka – Delicious Grilled Peppers

DifficultyBeginnerPrep Time1 hrCook Time35 mins

Ingredients:

2 Tomatoes

3 Green Peppers

2 Red Peppers

3 Garlic

4 tbsp Olive Oil

½ tbsp Salt

½ tbsp Cumin

½ tbsp Paprika

¼ tsp Chili Powder

¼ tsp Black Pepper

1.50 tbsp Cilantro

40 g Feta

1.50 tbsp Cilantro

About the Recipe:

Learn how to make Moroccan Tektouka, a delicious and versatile dish that’s perfect for all dietary preferences! This flavorful roasted pepper and tomato salad is a staple in Moroccan cuisine, known for its vibrant spices and rich texture. Vegan, vegetarian, keto-friendly, and gluten-free, Tektouka makes an amazing appetizer, side dish, or even a light meal. This Moroccan favorite is not only easy to make but also packed with nutrients and great for any diet! Enjoy a taste of Morocco at home with this mouthwatering Tektouka recipe.

Here’s How It’s Done:

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).
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.
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.
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.
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.
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.

Notes & Swaps

Roasting: always roast directly on flame or over charcoal — oven roasting lacks the authentic smokiness.
Peppers: avoid bell peppers; use Romano, Cubanelle, or sweet long peppers for best flavor.
Tomatoes: very ripe ones make the sauce sweeter; winter tomatoes may need a pinch of sugar.
Spices: adjust chili powder to control heat; cumin and paprika are key for Moroccan balance.
Storage: keeps well in the fridge up to 5 days; serve cold like a salad or reheat briefly in a pan.