Taktouka
This fantastic dip rich in olive oil has a slightly smoky flavour thanks to the roasted capsicums, and pleasant Mediterranean aromas thanks to the addition of cumin, paprika, and white pepper. It is to be served warm or cold with some fresh pita bread, and makes for a perfect side if you are eating Moroccan lentils.
Recipe directly inpired from La Cuisine de Bernard.
Ingredients
- 300g capsicum (any color)
- 600-650g fresh tomatoes, or 400g canned tomatoes
- 6g crushed garlic
- 24g olive oil
- 1/8 tsp Espelette pepper
- 1 tsp paprika
- 1/4 tsp white pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
Instructions
- Capsicums
- Heat up the oven grill at ~210°C.
- Place the capsicums on a sheet of baking paper on a tray, and place in the oven. Turn the capsicums regularly to blacken all sides evenly.
- When all sides are roasted, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the capsicums will allow the skin to peel off easily later.
- When they are cool enough to handle, strip the skin delicately off the capsicums, remove the seeds inside, and cut them into strips. Do not be tempted to use running water to remove the seeds or the skin, as it would remove the taste from the roasted capsicums.
- Reserve.
- Taktouka
- Heat up a pan over medium/high heat, and add the chopped tomatoes. Let them reduce by ~50%, stirring regularly.
- Add crushed garlic, and let it reduce some more.
- Add spices, roasted capsicums, and lower heat. Let it simmer over low heat for 5-10 min, stirring constantly. Turn off heat.
- Add olive oil, and mix.
- Serve warm or at room temperature with some delicious bread!