Taktouka with a Twist

Ingredients

• 3 red bell peppers, roasted and diced (450g) 3 red bell peppers, roasted and diced (450g)
• 3 green bell peppers, roasted and diced (450g) 3 green bell peppers, roasted and diced (450g)
• 4 tomatoes, peeled, seeded, and diced (600g) 4 tomatoes, peeled, seeded, and diced (600g)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the bell peppers on a baking sheet and roast them in the oven for about 20 minutes, or until the skins are charred.
3. 3.
   Remove the peppers from the oven and let them cool. Once cooled, peel off the charred skins, remove the seeds, and dice the peppers.
4. 4.
   In a large bowl, combine the diced roasted bell peppers, tomatoes, minced garlic, olive oil, cumin, paprika, salt, black pepper, and lemon juice.
5. 5.
   Mix well until all the ingredients are evenly combined.
6. 6.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve chilled as a side dish or a dip with bread.

Treat your ingredients with care...

• Bell peppers — Roasting the bell peppers adds a smoky flavor to the dish. Make sure to char the skins well to easily remove them.
• Tomatoes — To easily peel the tomatoes, make a small "X" incision at the bottom, blanch them in boiling water for 30 seconds, then transfer them to an ice bath before peeling.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a finely chopped chili pepper.
• Serve the Taktouka with warm pita bread or crusty baguette for a delightful combination of flavors and textures.
• This dish tastes even better the next day as the flavors have had time to meld together, so consider making it in advance.

Serving advice

Serve the Taktouka as a side dish alongside grilled meats or fish. It can also be enjoyed as a dip with pita bread or tortilla chips.

Presentation advice

Garnish the Taktouka with a drizzle of olive oil, a sprinkle of paprika, and a few fresh cilantro leaves to add a pop of color and freshness.