I can’t let the summer pass away without offering you a taktouka recipe. For those who don’t know it yet, taktouka is a cooked salad made of tomatoes and roasted peppers. It is one of the classics of Moroccan cuisine. Our gastronomy includes several delicious cooked salads with various vegetables like zucchinis or eggplants (zaâlouk). Taktouka often looks like a zesty puree of tomatoes with green pepper slices. It can be served lukewarm or cold.
This salad is very widespread in the Maghreb, so we can find it in different other versions in Algeria and Tunisia too. They sometimes call it shakshouka, a spicier version that includes poached eggs. It is a must of Mediterranean vegetarian cuisine, and very affordable!
Like many traditional recipes, the way taktouka is made varies considerably from a family to another. One may wonder how it is possible, as the list of ingredients is pretty short (tomatoes, peppers, garlic, few spices). But it is! The way peppers are roasted, the way the tomatoes are prepared, and moreover the stewing time are these little details that make a huge difference. I am pretty picky when it comes to taktouka. I like it almost candied and slightly seasoned, letting all the flavors be expressed.
This being said, the recipe I offer here is not very traditional J In order to serve it in sandwiches, I actually preferred doing a simpler version, one I borrowed from my mother. The idea is the same: roasted peppers and tomatoes stewed in oil and garlic. But this time, in large slices. Adding to that a pine nut pesto and some arugula leaves, it makes beautiful sandwiches for this late summer.
Put some sunshine in your plate!
Vegetarian Moroccan Sandwiches - Taktouka
3 garlic cloves, sliced
3 tbsp olive oil
1 tbsp paprika / cayenne
Beautiful bread slices
Some arugula leaves
1 bunch basil
50 g / 1.75 oz pine nuts
4 tbsp olive oil
First, you need to roast the peppers. To do so, using gas stove is the easiest way. Otherwise, you can roast the peppers in an oven (grill mode). Rotate regularly until the peppers are brown. Put them in a plastic bag and let cool for 10 minutes. Peel the peppers, remove seeds and cut in large slices.
Cut tomatoes in slices. Brown them in a pan, with olive oil and garlic, low heat, for 5 minutes. Add peppers and paprika. Cook for 10 more minutes. Then, let it cool.
Pesto preparation. Trim the basil in order to only keep the leaves. In a blender, pour the pine nuts and the basil. Mix. Gradually add olive oil and mix again. Adjust the amount of oil to achieve desired consistency.
Prepare the sandwiches, alternating pesto, peppers, and tomatoes. Garnish with arugula. Enjoy!
Hi there! I'm Majda.
Foodie, yogini, life lover!
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