Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Peppers
Sauce
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Roast · About 25 min
- Oil 700 g green peppers, 20 ml olive oil and roast at 230°C / 450°F for 25 minutes until blistered. Cover 10 minutes, peel and chop.
Check: Look for this result: blistered.
Sauce · About 15 min
- Simmer 500 g tomatoes, chopped, 20 g garlic, chopped, 30 ml olive oil, 1 tsp cumin, 1 tsp paprika, ¾ tsp salt in a pan 15 minutes.
Combine · About 10 min
- Add chopped peppers and cook 5–10 minutes until thick. Serve warm or chilled.
Check: The pepper pieces are soft and the tomato sauce thickens around them without watery pooling.
Tips
- Peel blistered pepper skins for a soft finished salad.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use red peppers for a sweeter version.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Taktouka one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Taktouka?
Peel blistered pepper skins for a soft finished salad.
What can I substitute in Taktouka?
Use red peppers for a sweeter version.
Can I prepare Taktouka ahead?
Prepare the measured ingredients for Taktouka one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
