Moroccan Taktouka
A silky, spiced Moroccan vegetable dip made from roasted peppers, tomatoes, and garlic, finished with cilantro and preserved lemon. Deeply flavorful and ideal for entertaining—serve warm or at room temperature with bread.
- Total time
- 35 min
- Servings
- 4
- Calories
- 165
- Protein
- 3g
Ingredients
- 2 whole large red bell peppers
- 3 whole large ripe tomatoes
- 4 whole garlic cloves
- 4 tablespoons extra-virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons preserved lemon, finely chopped
- 3 tablespoons fresh cilantro, chopped
Instructions
- 1
Set your oven to broil on high. Line a large baking sheet with foil for easy cleanup. Wash 2 large red bell peppers and 3 large ripe tomatoes under cold water and pat dry.
- 2
Arrange the whole peppers and tomatoes on the prepared baking sheet, spacing them out so they cook evenly. You want them to char and soften, not steam.
- 3
Slide the baking sheet under the broiler, about 4 inches from the heat. Roast for 12-15 minutes, turning the peppers and tomatoes halfway through with tongs. You're looking for the skins to blacken and blister in patches, and the flesh to collapse slightly when pressed gently — the peppers need the most time.
- 4
Remove from the oven and transfer the roasted peppers and tomatoes to a large bowl. Cover tightly with plastic wrap and let them steam for 5 minutes — this makes the skin easier to remove.
- 5
Once cool enough to handle, peel away the charred skin from each pepper and tomato — it should come off easily in strips. Don't worry about a few small blackened bits; they add flavor. Discard the stems and as many seeds as you can easily remove, then roughly chop the flesh into 1-inch pieces.
- 6
Peel and finely mince 4 garlic cloves with a knife. Set a 10-inch skillet over medium heat and pour in 4 tablespoons of extra-virgin olive oil. Once the oil is shimmering — about 1 minute — add the minced garlic and cook for 30 seconds, stirring constantly. You should smell a pungent, sweet garlic aroma; if it starts to brown, reduce the heat.
- 7
Add the roasted and chopped peppers and tomatoes to the skillet. Stir in 0.75 teaspoon of ground cumin, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of red pepper flakes, 0.5 teaspoon of sea salt, and 0.25 teaspoon of freshly ground black pepper. Stir everything together to coat the vegetables evenly.
- 8
Reduce the heat to medium-low and simmer gently, stirring occasionally, for 8-10 minutes. The mixture should bubble gently and reduce slightly — you want the flavors to meld and the consistency to become creamy and jammy, though it should still have visible soft chunks of pepper and tomato. When you drag a spoon through the mixture, it should leave a brief trail before the sauce flows back.
- 9
Stir in 2 tablespoons of finely chopped preserved lemon and 3 tablespoons of fresh chopped cilantro. Taste and adjust salt and spice to your preference — the taktouka should have bright, lemony notes and a gentle warmth from the spices.
- 10
Transfer the taktouka to a serving dish. It can be served warm, at room temperature, or even chilled. Drizzle with a little extra olive oil if desired, and garnish with a small pinch of smoked paprika and additional fresh cilantro. Serve with warm pita bread, flatbread, or crusty bread for scooping.
Tools you’ll need
- large baking sheet
- foil
- tongs
- large mixing bowl
- plastic wrap
- chef's knife
- 10-inch skillet
- wooden spoon
- serving dish
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