Moroccan Taktouka

Taktouka salad is a flavorful dish and an important part of Moroccan cuisine, made with roasted pepper, usually green peppers, fresh tomatoes, garlic, and olive oil. It is amazing how you can make such a delicious cooked salad with very simple ingredients.

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Taktouka Salad

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Moroccan cuisine is a gold mine of aromatic spices and fascinating flavors. If you've been curious to explore it but aren't sure where to begin, this effortless taktouka is the perfect place to start your delicious adventure.

Taktouka is a side dish that is easy to make yet so delicious; it can be served warm or cold on hot summer days with some grilled meat. Sometimes, it's called "Flifla" in the eastern parts of Morocco.

Need more reasons to make Taktouka?

• A seriously simple and easy recipe made with humble ingredients in your home.
• Suitable for vegan, gluten-free, and low-carb/keto diets.
• It's a great side dish for any main dish you have.

Bell peppers are one of life's pleasures, and roasting makes them even more delicious. This traditional Moroccan side dish pairs very well with any grilled meat or burger.

Moroccan taktouka

Taktouka recipe is a traditional Moroccan salad of grilled bell peppers in a delicious sauce. One of the most common appetizers in gatherings and parties.

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Course: Side Dish

Cuisine: Mediterranean, Middle East, Moroccan

Diet: Gluten Free, Halal, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Servings: 4 Servings

Calories: 100kcal

Author: Amira

Ingredients

• ▢ 3 bell peppers red, yellow and orange
• ▢ 2 Tablespoons olive oil
• ▢ 3 garlic cloves crushed.
• ▢ 3 medium tomatoes diced almost 1.5 cup.
• ▢ 3 Tablespoons cilantro chopped.
• ▢ salt and black pepper to taste.
• ▢ ½ teaspoon ground cumin
• ▢ 1 teaspoon paprika

Optional:

• ▢ ¼ -½ teaspoon red chili flakes or cayenne peppers

Instructions

• Wash the bell peppers and roast - either in the oven, stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Let it cool down, then peel and dice.
• In a non stick skillet, add the oil then the garlic and saute for a minute.
• Add diced tomatoes and cook for another 3-4 minutes.
• Add the roasted peppers and all the spices.
• Finally add the cilantro, mix well then reduce heat and simmer for 10 more minutes.
• Serve immediately or chill in the fridge then serve.

Notes

• Please check the nutrition disclaimer policy.

Nutrition

Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 331mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3575IU | Vitamin C: 121mg | Calcium: 19mg | Iron: 1mg

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Ingredients you'll need

• Bell peppers, colorful bell peppers we will need 3.
• Tomato, to make some sauce.
• Garlic, as the basic flavor.
• Olive oil, because it is Moroccan.
• Cumin, cilantro, paprika, salt and pepper, and an optional pinch of cayenne pepper or chili peppers for heat.

Step by step: instructions

1. Wash the bell peppers and roast - either in the oven, stove top or in your grill. I roasted mine for 40 minutes in 400F oven until blackened and blistered. Let it cool down, then peel and dice into small pieces.
2. In a non stick skillet over medium heat add oil then saute garlicfor a 30 seconds to a minute.
3. Add diced tomatoes and cook for another 2-3 minutes then add the roasted peppers and all the spices.
4. Finally, mix in chopped cilantro, reduce heat, and simmer for ten more minutes.

Amira's Tips

• Although I love using red peppers for their sweetness, you can use any peppers. Green bell peppers are very common to use, too.
• You can roast peppers in many ways; my favorite is popping them in the oven for about 40 minutes and then turning them halfway through.
• Other ways to roast peppers are on a grill pan placed on your stove on medium-high heat, directly on the stove flame if you have a gas stove ( it gives a great smoky flavor), on your outdoor grill, air fryer, or under the broiler all works fine.
• Some people like to peel the tomatoes before cooking, and others like to mash the tomatoes a bit after cooking. I like to feel the pieces of vegetables in this recipe, and I do not have the time to peel the tomatoes, so you do whatever you want.

Make it a Moroccan feast: what to serve with

• Serve taktouka as a dip with Moroccan Bread or Harcha bread.
• You can also serve it with pita bread or any crusty bread you have on hand.
• Serve it with a poached egg and some flatbread crackers.
• Not only grilled meats, serve it with this delicious Moroccan baked salmon, it is so good.

Storage

Refrigerate: Place leftover taktouka in an airtight container and refrigerate for up to 4 days.

Freeze: This recipe freezes very well. Place in a freezer bag or container and freeze for up to 3 months.

Reheating: If frozen let it thaw in the fridge and reheat on stove top on low. You can also leave it on the counter until it comes to room temperature.

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My Personal Experience

Morocco, Tunisia, and Algeria, I wish to visit that part of north Africa; it is a shame that I've lived over 30 years in Egypt without visiting these neighboring countries. I had - and still have - a dream since I was a kid, which is to visit every corner, see the people, how they live, what they eat, listen to the languages from around the world, the traditions .... my dream is getting to know the world I am living in.

I get so fascinated when I hear people talk around me in a different language. I try to listen, not that I will understand, but really I like hearing different languages, and I often catch myself smiling when I hear people talk in other languages, Spanish, Korean, Russian, Japanese, French ..... and this was my second dream, which is learning every language I can... how cool is that 😎.

It seems that I still have much learning and traveling to do, so until then, I will simply visit the world through my kitchen, and today, let's get to know the Moroccan culture better through this simple and tasty dish.

It is said that taktouka is somehow a simple twist to the word shakshouka!!, not sure about that. This recipe is common during the holy month of Ramadan, and it is served warm or cold; I've tried it both ways and warm is my thing.

We've had it as a side dish for dinner and as a lunch with some homemade whole wheat flatbread crackers - it was so delicious. I hope you'll have some bell peppers to try your hands on this easy Moroccan dish.