MORROCAN TAKTOUKA

Taktouka is a traditional Moroccan salad made from roasted bell peppers and tomatoes, seasoned with garlic, olive oil, and spices. This dish is commonly served as a side or appetizer and can be enjoyed warm or at room temperature.

Ingredients 2 large green bell peppers 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 (15-ounce) can diced tomatoes or diced fire-roasted tomatoes 1/2 teaspoon sweet paprika 1/2 teaspoon red pepper flakes, or more to taste 1/2 teaspoon ground coriander Kosher salt and black pepper, to taste 1/4 cup finely chopped parsley leaves 1/4 cup finely chopped cilantro leaves Splash of red wine vinegar, no more than a teaspoon Crusty bread or pita, for serving (optional) Instructions Roast the bell peppers: Place the peppers directly over a gas flame or under a broiler, turning occasionally until the skin is charred and the peppers are soft, about 15 minutes. Steam and peel: Transfer the roasted peppers to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Let them sit for about 10 minutes until cool enough to handle. Peel off the charred skin, remove the seeds, and chop the flesh into small pieces. Prepare the tomato mixture: In a large nonstick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the diced tomatoes, paprika, red pepper flakes, ground coriander, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for about 10 minutes. Combine and simmer: Add the chopped roasted peppers to the skillet with the tomato mixture. Continue to simmer for another 5 minutes, allowing the flavors to meld. Finish and serve: Stir in the chopped parsley, cilantro, and a splash of red wine vinegar. Let the taktouka rest until just warm or at room temperature. Serve with crusty bread or pita.