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Christine Benlafquih

Meatless Monday - Taktouka

By February 15, 2010

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Among the fabulous Moroccan side dishes that deserve treatment as an entree is a cooked salad called taktouka. Made of peeled, seeded tomatoes and roasted green peppers, taktouka is seasoned with garlic, cilantro, paprika and cumin and traditionally eaten with bread as a dip. Seasoning can be quite variable, as can the texture - some Moroccans cook and mash the salad to a puree, while others prefer to cook down only the tomatoes and leave the green pepper pieces intact.

You might need to double this zesty Taktouka Recipe if serving it as a dip with bread for a Meatless Monday main dish. Or, try deviating from Moroccan tradition and serve taktouka on a bed of plain rice or pasta. Orange Slices with Cinnamon and Sugar make a satisfying ending to a spicy meal.

Photo © Christine Benlafquih

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Comments

February 15, 2010 at 11:08 am
(1) Amanda in Rabat says:

This is a great recipe- and I used leftovers in an omelet which was wonderful, but I love the idea of serving it over rice…why didn’t I think of that?! :)

February 15, 2010 at 5:15 pm
(2) whatscookingtoday says:

I quite often eat this on a bed of rice and it’s a great meal. I’ve also used left overs in omeletts and quite often use it as a sandwich filler with sliced turkey , tuna etc .
And of course as moroccans do , as a side salad to a main course .
The list is probably endless to it’s usage !!

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