Moroccan · Salad
Charred green peppers and tomatoes cooked with cumin and paprika.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Taktouka is a Moroccan cooked salad served among small dishes. Fire-roasted green peppers meet tomatoes, garlic and warm spices in a soft, glossy mixture.
Technique notes
Moroccan kitchen
Moroccan taktouka is a smoky cooked salad of roasted green peppers, tomatoes, cumin, paprika and olive oil.
Broil or grill peppers until blackened. Cover 10 minutes, peel, seed and chop.
Heat oil and cook tomatoes, garlic, paprika, cumin, salt and cayenne for 15 minutes.
Stir in chopped peppers and cook uncovered 10 minutes, crushing lightly.
Cook until glossy, then add cilantro and lemon. Rest 15 minutes.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Taktouka is a Moroccan cooked salad served among small dishes. Fire-roasted green peppers meet tomatoes, garlic and warm spices in a soft, glossy mixture.
Refrigerate for up to 4 days and bring toward room temperature before serving.
Serve warm or room temperature with bread, grilled fish or tagine.
