\n<\/p>\n

\nI’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…!<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\n<\/div>\n

\nRecipe of the taktouka:<\/p>\n

-small or normal red and green peppers (300g in all)<\/span><\/b>
\n-5 tomatoes (600 to 650g in all)<\/span><\/b>
\n-2 cloves of garlic<\/span><\/b>
\n-4 tablespoons of olive oil<\/span><\/b>
\n-1 pinch of Espelette pepper (or hot pepper)<\/span><\/b>
\n-1 teaspoon paprika powder<\/span><\/b>
\n-1\/4 teaspoon ground white pepper<\/span><\/b>
\n-1\/2 teaspoon cumin powder<\/span><\/b>
\n-1 small bunch of flat parsley<\/span><\/b><\/div>\n

\nIf you have gas, it’s better, it takes a little smoky taste inimitable. You can also put the peppers on a small camping gas. And last but not least: the oven with the grill. On the gas, you will have to put a grid to put the peppers. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nTurn them regularly to grill the entire surface. <\/i><\/div>\n

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\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe peppers should have a burnt appearance. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen place the peppers as they come in a sealed plastic bag. This way, the hot humidity will continue to cook them. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen remove the burnt skin with your hand or a small knife by scraping gently.<\/i><\/div>\n
\nNote from Bernard: do not wash the peppers at this stage! Because we would then lose the taste! <\/i><\/div>\n

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\n<\/i><\/a><\/div>\n

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\n
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\nRemove the tail and the seeds inside. <\/i><\/div>\n

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\n<\/i><\/a><\/div>\n
\n
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\nScald the tomatoes for 30 seconds.<\/i><\/div>\n

<\/i>
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\n<\/i><\/a><\/div>\n
\n
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\nThen peel them.<\/i><\/div>\n

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\n<\/i><\/a><\/div>\n

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\n<\/p>\n
\nRemove the inner pulp from the tomatoes (with a spoon or small knife).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCut 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 . <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nAdd crushed or chopped garlic. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe tomatoes will give back their juice. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nThey must be given time to return the water that must evaporate for the most part. Add the paprika.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\n<\/div>\n
\nCut peppers into small pieces. It doesn’t matter what size it is!<\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
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\nAdd them to the tomatoes and then add the olive oil. <\/i><\/div>\n

<\/i>
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\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the spices: white pepper, cumin, hot pepper and salt.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nFinely chop the flat-leaf parsley. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAnd put it in the pan. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nMix well, it’s done! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nEat warm or cold, with a little bread… A delight! <\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":1,"featured_media":38505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[476,281],"class_list":["post-279552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-africa-middle-east-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279552"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279552\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/38505"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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