Taktouka

Ingredients

Instructions

1. 1

   Preheat the oven to 230°C. Halve and deseed the red bell peppers. Core the tomatoes and cut them in half. Finely chop the garlic, cilantro, and chili so everything is ready before cooking starts.

2. 2

   Place the bell peppers cut-side down and the tomatoes cut-side up on a tray. Roast for 12-15 minutes until the pepper skins are blistered and the tomatoes have softened. If needed, switch to grill mode for the last 2 minutes to char the peppers lightly; this adds the classic smoky note.

3. 3

   Transfer the hot peppers to a bowl and cover for 5 minutes so the skins loosen. Peel off most of the blackened skin, then chop the peppers and tomatoes into small pieces, keeping any juices. Rough chopping is traditional; do not purée.

4. 4

   Heat the olive oil in a frying pan over medium heat. Add the garlic and chili and cook for about 30 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.

5. 5

   Add the chopped peppers and tomatoes with their juices, then stir in the cumin, paprika, salt, and black pepper. Cook for 6-8 minutes, stirring often, until the mixture becomes thick and jammy but still a little chunky.

6. 6

   Turn off the heat and stir in the cilantro and lemon juice. Taste and adjust salt if needed. Serve warm or at room temperature with a spoonful of the cooking juices over the top.

Nutrition per serving

Notes

• •For a more traditional smoky flavor, char the peppers directly over a gas flame before peeling if you have the setup.
• •Taktouka should be soft and spreadable, not watery; if it looks loose, cook it 1-2 minutes longer.
• •Serve as a side salad, a dip, or alongside grilled fish, eggs, or meat for a low-carb meal.

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