Taktouka
Chansons de Le Chef et Le Chat
Tayri d lhmm - Ammouri M’barek
I searched for music for this recipe pretty extensively. I only speak French and English so I cannot tell you a lick of what the lyrics mean, but his story is what inspired me to choose this song. Ammouri M’barek was an orphan who left his Berber Amazigh culture behind only to return as an educated musician, capable of using his roots to further develop his sound. He is referred to as, “The Renovator of Amazigh Music.”
Taktouka is a hidden Moroccan gem that you should make quickly,
Before the British Museum takes it.
Ingredients:
Olive Oil
Tomatoes
Bell Peppers
Cumin
Paprika
Garlic
Lemon Juice
Chopped Cilantro
Consider adding:
Burrata
Cayenne
To save time, Don’t peel tomatoes
Harissa
Traditionally served with Khobz
sub with naan
Instructions:
Roast the Peppers:
First, roast the peppers. You can do this over an open flame on a gas stove, under a broiler, or on a grill. Turn them regularly until the skins are blackened and blistered all around.
Once roasted, place them in a covered bowl or a plastic bag for a few minutes. This makes it easier to peel off the skin.
Peel the peppers, remove the seeds, and then chop them into small pieces.
Prepare the Tomatoes:
Peel the tomatoes, remove the seeds, and chop them into small pieces.
Cook the Mixture:
In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the chopped tomatoes, roasted green peppers, paprika, and cumin to the pan. Season with salt and pepper to taste.
Cook over medium heat for about 15 to 20 minutes, or until most of the liquid has evaporated and the mixture has thickened. Stir occasionally to prevent sticking.
Final Touches:
Once the mixture has cooked and thickened, you can adjust the seasoning if needed. For a fresh touch, add chopped cilantro or parsley, and a squeeze of lemon juice.
Let the Taktouka cool down a bit before serving. It can be served warm or cold, according to your preference.
I first heard about this dish from my friend in Paris. She is from Morocco originally, and so I’ve been able to learn a lot about her culture. This is one dish that she told me that her mother used to make.
The phenomenon about food that always pushes me to try new recipes, is the thought that food is almost the same everywhere in terms of ingredients, yet the recipes are literally endless. Tomatoes, peppers, and olive oil could turn into countless things. Here, they combine for one of the most underappreciated appetizers of all time.
