Taktouka Recipe:
3-4 bell peppers
2-3 tomatoes
¼ cup of chopped cilantro and parsley
3 crushed garlic cloves
1tsp paprika
Salt, pepper
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Hi guys, welcome back to my YouTube channel. Today we are going to be making tekkugo, which is a bell pepper dip/ salad that goes with almost every Moroccan dish. This is part two to my Moroccan science 101. We’re going to be doing very similar technique to the previous recipe using tomatoes, parsley, cilantro, and sautéing in that pan. And then for the bell peppers, we are going to roast these in the oven. You can do this multiple ways. You can roast them in the oven. You can air fry them, grill, and just get a nice char to them so we can peel the skin off. That’s essentially the goal here. If you like this series and you like these recipes, make sure you like, subscribe, and share this video with anyone who thinks to make this. We’re turning our oven on to about 400° Fahrenheit. And then we’re going to get a three to four bell peppers. You can do an assortment of colors or all the same colors. And we’re going to roast these until they’re nice and fully charred in the oven. If you watched my Zluk video, it is pretty similar to this tekka video. And we’re going to start with our tomato sauce, which is a tomatoes, garlic, some parsley, and cilantro for this. Now, you can also roast your bell peppers on a gas stove or in an air fryer. There’s multiple ways to do it. The oven is really simple, and so back to the tomatoes. I’m dicing them up nice and finely. And then I’m going to crush my garlic and chop up my herbs as well. You’re going to take a pan on medium heat and add some olive oil to that. And then toss in your tomatoes. Make sure that is not super high cuz the tomatoes will burn quickly. So, I’m adding all my tomatoes in there. And then I’m going to add in my garlic and herbs. You want to make sure you Get those nicely mixed in so you get all the aromatics in that sauce. At this point, your bell peppers should have a nice char on one side and you want to go ahead and start turning them so that they’re completely roasted. This process takes about 30 minutes roasting in the oven. Air fryer is much faster or the gas stove. But I’m going ahead and tossing these into a plastic bag. so that they can start sweating off their skin. The goal is to get the skin off the bell peppers so you have the perfect roasted pepper. So, I’m going to set this aside for about 10 to 15 minutes while the bell peppers do their thing. And once they’re done, I’m going to open this bag up and then go ahead and peel the skin off those bell peppers. It gets really wet here, so just watch out for all the bell pepper juice. Once you have them all peeled, we’re going to go ahead and slice those up. You can dice them or slice them. I like the sliced version better. And then we’re going to go ahead and toss that into our tomato sauce that we made earlier. Now, even though zuk is probably my favorite eggplant dish, I think tecta takes the win when it comes to colorful dishes. It is so beautiful. Look at all those colors. That’s why I like using different colored bell peppers in this dish. Now, we’re going to go ahead and add a few seasoning like salt, pepper, and paprika. And then give that a good mix. And it is pretty much ready to serve. You can serve this hot, you can serve it cold. I like to go ahead and serve it alongside a main Moroccan dish and it is always such a hit on the table. I hope you guys enjoyed this recipe for tekka. As always, and until next time.
Dining and Cooking