Taktouka

I’m coming back from Morocco again, from where I always bring back recipes. I thank Touria and Kenza for sharing their taktouka recipe with us. This is written in many ways: chakchukah, tetzukah, chekchukah… And sometimes the name also changes as in Algeria where it is called Felfla. All this points to the same dish which is really perfect: roasted peppers in tomatoes that have been cooked for a long time, which give the impression of being sweet (whereas there is no sugar or honey). The taktouka can be eaten warm or cold. A great way to get the whole family to eat vegetables…!

Turn them regularly to grill the entire surface. 

The peppers should have a burnt appearance. 

Then place the peppers as they come in a sealed plastic bag. This way, the hot  humidity will continue to cook them. 

Then remove the burnt skin with your hand or a small knife by scraping gently.

Note from Bernard: do not wash the peppers at this stage! Because we would then lose the taste! 

Remove the tail and the seeds inside. 

Scald the tomatoes for 30 seconds.

Then peel them.

Remove the inner pulp from the tomatoes (with a spoon or small knife).

Cut the tomatoes into pieces and put them in the hot pan without oil! It is by omitting the oil at first that we will allow the tomatoes to really dry out . 

Add crushed or chopped garlic. 

The tomatoes will give back their juice. 

They must be given time to return the water that must evaporate for the most part. Add the paprika.

Cut peppers into small pieces. It doesn’t matter what size it is!

Add them to the tomatoes and then add the olive oil. 

Add the spices: white pepper, cumin, hot pepper and salt.

Finely chop the flat-leaf parsley. 

And put it in the pan. 

Mix well, it’s done! 

Eat warm or cold, with a little bread… A delight!