Flavors from Marrakesh: Cathy Erway's Taktouka Salad

RECIPE

March 1, 2010


CUISINE: Moroccan

 

 

After reading Cathy Erway’s The Art of Eating In, I was eager to try out one of her recipes. Always a fan of Middle Eastern flavors, I was immediately drawn to the taktouka salad, which Erway learned to make at the La Maison Arabe cooking class, in Morocco.  It can be served at any temperature, as a dip or by itself, and despite the simplicity of the ingredients, it has a strong, vibrant flavor.

 

I had difficulty peeling a fresh tomato — some recommend boiling for 15 seconds first, or holding over a gas flame for the same amount of time.  Since you are cooking the tomato anyhow, I can’t imagine that this would affect the end-result too much.  

 

Taktouka Salad

(Taken from Cathy Erway’s The Art of Eating In.)

2 Large green bell peppers

2 tablespoons olive oil

2 garlic cloves, minced CONT'D

1 heaping teaspoon paprika 

1 teaspoon salt

½ teaspoon black pepper

3 large ripe tomatoes, cored, peeled and finely chopped

 

Holding each bell pepper with tongs, blacken all sides of its surface over an open flame from a gas oven.  Alternately, the peppers can be placed on a sheet pan and broiled on each side, or baked at 500 degrees, until their skin has crisped and blackened.  

 

Place peppers in individual plastic bags and close tightly to prevent any air from getting in.  Let sit for 10 minutes.  Remove peppers from bags and carefully peel away the skin.  Core them and slice them into very fine, long slivers.

 

In a saucepan, heat the olive oil with garlic.  Add the spices and tomatoes and cook about 5-6 minutes, stirring occasionally, until tomatoes have broken down and reduced to a thick sauce.  Add the slivered peppers and stir for another 2-3 minutes.  Serve immediately.

 


Posted in FOOD on March 1, 2010 9:21am by Rachel Hochhauser | 0 comments




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