La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

Home Savory Taktouka

Taktouka

Difficulté : Easy
Catégorie : Savory
Cout : Low cost
I’m coming back from Morocco again, from where I always bring back recipes. I thank Touria and Kenza for sharing their taktouka recipe with us. This is written in many ways: chakchukah, tetzukah, chekchukah… And sometimes the name also changes as in Algeria where it is called Felfla. All this points to the same dish which is really perfect: roasted peppers in tomatoes that have been cooked for a long time, which give the impression of being sweet (whereas there is no sugar or honey). The taktouka can be eaten warm or cold. A great way to get the whole family to eat vegetables…!

Recipe of the taktouka:

-small or normal red and green peppers (300g in all)
-5 tomatoes (600 to 650g in all)
-2 cloves of garlic
-4 tablespoons of olive oil
-1 pinch of Espelette pepper (or hot pepper)
-1 teaspoon paprika powder
-1/4 teaspoon ground white pepper
-1/2 teaspoon cumin powder
-1 small bunch of flat parsley

If you have gas, it’s better, it takes a little smoky taste inimitable. You can also put the peppers on a small camping gas. And last but not least: the oven with the grill. On the gas, you will have to put a grid to put the peppers. 




Turn them regularly to grill the entire surface. 






The peppers should have a burnt appearance. 




Then place the peppers as they come in a sealed plastic bag. This way, the hot  humidity will continue to cook them. 




Then remove the burnt skin with your hand or a small knife by scraping gently.
Note from Bernard: do not wash the peppers at this stage! Because we would then lose the taste! 






Remove the tail and the seeds inside. 




Scald the tomatoes for 30 seconds.




Then peel them.





Remove the inner pulp from the tomatoes (with a spoon or small knife).




Cut the tomatoes into pieces and put them in the hot pan without oil! It is by omitting the oil at first that we will allow the tomatoes to really dry out . 




Add crushed or chopped garlic. 




The tomatoes will give back their juice. 





They must be given time to return the water that must evaporate for the most part. Add the paprika.




Cut peppers into small pieces. It doesn’t matter what size it is!


Add them to the tomatoes and then add the olive oil. 




Add the spices: white pepper, cumin, hot pepper and salt.




Finely chop the flat-leaf parsley. 




And put it in the pan. 




Mix well, it’s done! 




Eat warm or cold, with a little bread… A delight! 

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La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

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