Moroccan cuisine · Salads & Mezze

Taktouka bel Zitoun

Thick, slow-cooked pepper and tomato purée seasoned with green olives, garlic and cumin.

Ingredients · for 4 servings

• 4 green bell peppers
• 5 tomatoes
• 150 g green olives
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 5 tbsp olive oil
• 1/2 bunch fresh cilantro
• Salt, pepper

Instructions

1. Roast the peppers under the oven grill at 240°C for 18 min, let them steam covered, then peel, deseed and roughly chop.
2. Blanch the tomatoes, peel, deseed and dice finely; pit the olives and roughly chop.
3. Heat olive oil in a wide pan and sweat the sliced garlic over low heat for 2 min until pale gold.
4. Toast the cumin and paprika for 30 sec, then add the tomatoes and cook uncovered for 10 min until they break down.
5. Stir in the peppers and olives, season with salt and pepper, and simmer another 12-15 min until the purée is thick and the oil separates at the edge.
6. Sprinkle with chopped cilantro and serve warm or cold with warm flatbread for dipping.