👨‍🍳 Instructions

1. 1

   Roast the bell peppers: Place the whole green bell peppers on a baking sheet. Roast in a preheated oven at 220°C (425°F) for about 20-25 minutes, turning occasionally, until the skins are blackened and blistered. Alternatively, you can char them directly over a gas flame or under a broiler until blackened on all sides. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid for about 10-15 minutes to steam. This will make them easier to peel. Once cooled enough to handle, peel off the blackened skin, remove the stems and seeds, and roughly chop the flesh.

   ⏱️ 25 minutes (roasting) + 15 minutes (steaming)
2. 2

   Prepare the tomatoes: While the peppers are steaming, score the bottom of each tomato with a shallow 'X'. Blanch the tomatoes in boiling water for about 30-60 seconds, then immediately transfer them to an ice bath. Once cooled, the skins should peel off easily. Chop the peeled tomatoes roughly.

   ⏱️ 5 minutes
3. 3

   Cook the base: Heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the chopped tomatoes, cumin, paprika, salt, and black pepper. Stir well to combine.

   ⏱️ 5 minutes
4. 4

   Simmer and combine: Bring the tomato mixture to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly. Add the roasted and chopped bell peppers to the skillet. Stir everything together and continue to cook for another 10-15 minutes, allowing the flavors to meld and the mixture to thicken further. The consistency should be like a thick salsa or relish.

   ⏱️ 20-30 minutes
5. 5

   Serve: Taste and adjust seasoning with salt and pepper if needed. Taktouka can be served warm, at room temperature, or chilled. It is often garnished with a drizzle of olive oil and a sprinkle of fresh herbs like parsley or cilantro (optional).

   ⏱️ 5 minutes