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This is a delicious and tasty Moroccan recipe
that's easy to prepare. This recipe doesn't call for any "exotic"
spices, but it delivers an exotic flavor. The base of this recipe is cooked
tomatoes and roasted green peppers. If you haven't roasted peppers before
you're in for a treat. Roasting a pepper is a very simple thing to do
and we have included "how to roast a pepper" below. This is
another perfect make-ahead appetizer. It's best the next day, served room
temperature with lots of crusty bread for dipping. Make is part of a Middle
Eastern Meze.
Taktouka Moroccan Salad
6 ripe fresh tomatoes (peeled, seeded and chopped)
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic, finely chopped or pressed
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
1/3 cup olive oil
Pinch of cayenne or
red peppers (optional)
Mix all the ingredients
in a large frying pan and cook over medium to medium-high heat, stirring
occasionally, until the tomatoes are very soft. Turn the heat down, if
necessary, to allow the tomatoes and peppers to simmer. Allow the mixture
to simmer, stirring occasionally, until the liquids are reduced to oil.
Serve this Taktouka
salad warm or cold with crusty bread for dipping.
Serves 4.
Cooks Tips: Unless it's summertime it's impossible to find a decent
tomato. Several years ago I started using canned whole tomatoes in my
recipes. This guarantees you better flavor, an overall better outcome
and saves you money. Drain the tomatoes, remove the seeds and prepare
them as you would the fresh.
How to roast a
pepper: Preheat the oven to 375 degrees. Place the green pepper(s)
on a cookie sheet that has been covered with aluminum foil. Place the
peppers in the oven and check every 15 or so minutes. Using tongs rotate
the peppers so they cook evenly. The skin will blister and turn brown.
This process will take approximately one hour. Let the peppers cool 15-20
minutes before removing the skin. Hold one end of the pepper and gently
peel the skin off the pepper. The skin should slide off fairly easily.
Slit open the side of
the pepper and spread it out (ribbed side up) on your work surface. Remove
any seeds. Scrape off any of the ribs or membrane that remains in the
pepper.
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Moroccan
Recipes
Mashed Eggplant & Tomato Salad
(zaalouk)
Mint Chutney Recipe
Moroccan BBQ Sauce
Moroccan Chicken B'stila
Moroccan Couscous
Salad
Moroccan Garlic Beef with Cracked Green
Olives
Moroccan Honey Spiced Eggplant Dip
Moroccan Tomato &
Green Pepper Salad (taktouka)
Moroccan Yogurt Dip (spiced labneh)
Sweet Moroccan Couscous (raisins, almonds,
argan oil)
Tomatoes Stuffed with Roast Peppers, Tuna,
Caper & Olives Chef Claudia Roden
Tasty & Easy Green Bean Recipes
Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
Blanched
Green Beans
Cream
of Green Bean Soup (Company's Coming)
Fried
Green Beans
Dilly Green Beans
Recipe - Canning Recipe
Ginger Garlic Green
Beans
Greek Green Beans
Greek
Potatoes and Green Beans
Green
Bean Soup (Company's Coming)
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Beans and Prosciutto Pasta Salad
Green Bean
Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green
Beans, Endive & Boston Lettuce Salad
Green
Beans in Sour Cream & Tomato Sauce
Green
Beans Provençal, Chef Simone Beck
Green
Beans Provençal, Cooking Light
Green
Bean Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green
Bean Salad, Soy Glazed Almonds, Cilantro
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Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans
with Roman Mustard
Green
Beans with Shallots
Italian Green Beans (St.
Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears
with Green Beans & Bacon
Persian
Green Beans & Rice (Lubia Polo)
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
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White Bean,
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