Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Peppers
Sauce
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Roast · About 25 min
- Oil 700 g green peppers, 20 ml olive oil and roast at 230°C / 450°F for 25 minutes until blistered. Cover 10 minutes, peel and chop.
Check: Look for this result: blistered.
Sauce · About 15 min
- Simmer 500 g tomatoes, chopped, 20 g garlic, chopped, 30 ml olive oil, 1 tsp cumin, 1 tsp paprika, ¾ tsp salt in a pan 15 minutes.
Combine · About 10 min
- Add chopped peppers and cook 5–10 minutes until thick. Serve warm or chilled.
Check: The pepper pieces are soft and the tomato sauce thickens around them without watery pooling.
Tips
- Peel blistered pepper skins for a soft finished salad.
- Judge Taktouka by the texture and doneness signs in its steps. Your pan and heat affect how long Taktouka takes to cook.
Substitutions
- Use red peppers for a sweeter version.
Storage
- Get perishable Taktouka into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Taktouka within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Taktouka to 74°C / 165°F, stirring or turning it for even heating. When Taktouka is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Taktouka one day ahead. For Taktouka, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Taktouka on the day of serving.
FAQ
What matters most when making Taktouka?
Peel blistered pepper skins for a soft finished salad.
What can I substitute in Taktouka?
Use red peppers for a sweeter version.
Can I prepare Taktouka ahead?
Prepare the measured ingredients for Taktouka one day ahead. For Taktouka, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Taktouka on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
