Taktouka (Moroccan cooked peppers & tomato salad)
Taktouka (Moroccan cooked peppers and tomato salad) with Parsley-Persian Lime Drizzle
Serve with lots of crusty bread for a delicious starter, and substitute your favorite herb-infused olive oil to make this recipe your own.
Ingredients
3 tablespoons Cilantro & Onion olive oil
5 Roma (or similar) tomatoes, ½-inch chop
3 garlic cloves, grated
½ cup finely chopped fresh parsley
⅓ cup finely chopped fresh cilantro
2 teaspoons sweet paprika
1 teaspoon ground cumin
½ teaspoon fine salt, plus more to taste
½ teaspoon granulated sugar
3 large green or yellow bell peppers, ½-inch chop
1-2 pieces burrata, drained, at room temperature (optional)
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4 tablespoons Persian Lime olive oil
2 tablespoons lime juice
zest of 2 limes
1 garlic cloves, grated
1 tablespoon finely chopped fresh parsley
pinch each of sugar and salt
Directions
Heat Cilantro & Onion olive oil in a medium saucepan and add chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar, and 2 tablespoons of water
Stir the ingredients together, cover, and cook over medium-low heat for 15 minutes or until tomatoes soften, stirring occasionally.
While tomatoes cook, combine Persian Lime olive oil, lime zest and juice, grated garlic, parsley, sugar and salt together in a small bowl. Whisk until sugar is dissolved, then set aside until ready to serve.
Uncover the pan of tomatoes and add chopped peppers. Cook for another ten minutes, then taste and add salt if needed.
Serve by placing taktouka in the center of a deep plate or shallow bowl. Place burrata on top (optional) and drizzle the taktouka with Parsley-Persian Lime olive oil mixture. Enjoy with bread!
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