Photograph of the finished Taktouka

Middle East · Sốt ớt chuông cà chua nướng Taktouka

Taktouka

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bell pepper Bell pepper 8
  • Photograph of Tomato Tomato 12
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.3 oz
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Bread Bread 9.9 oz

Method

  1. 1 Grill the bell peppers over a fire for 10 minutes until the skin is charred black, then cover tightly for 10 minutes and rub off the skin.
  2. 2 Grill the tomatoes until the skins crack, then peel and coarsely chop them.
  3. 3 Sauté the garlic in olive oil for 40 seconds, then add the tomatoes and cook for 15 minutes until the liquid evaporates.
  4. 4 Tear the chili peppers into strips by hand and add them to the pot, cooking for another 10 minutes, tearing them by hand so that the chili strips retain their fibers.
  5. 5 Season with cumin, chili powder, and coriander; taktouka tastes best when chilled overnight and eaten cold with bread.

With an appliance

  • Oven 45 min

    Replace step 1: Spread the peppers and herbs on a tray in the top rack of the oven at 240 degrees for 10 minutes, then rotate the tray at minute 5. The heat from above sears the surface evenly without needing to constantly monitor it, but the smoky flavor will be milder than with direct grilling.

Start cooking