Apr 2 2011


Deliciously spiced Moroccan cooked salad with green peppers and tomatoes. Although taktouka is considered a salad I serve it as a dip with lightly toasted pita bread that has been cut into wedges.

3 green peppers, roasted, skin removed, chopped
5 large tomatoes, chopped
2 Tablespoons garlic, chopped
5 Tablespoons coriander, chopped
5 Tablespoons parsley, chopped
2 teaspoons cumin
1 teaspoons paprika
1/8 teaspoon cayenne
2 Tablespoons olive oil
2 teaspoons salt
1/2 teaspoon fresh ground pepper

pita bread, cut into wedges and toasted

Roast the green peppers on a cookie sheet for 20 minutes in a 375 degree oven.

Put all of the ingredients into a non stick pan. Saute over medium heat for 20 to 25 minutes or until most of the liquid has evaporated.

Use an immersion blender to get the constancy you desire. Serve warm or at room temperature with lightly toasted bread.