Moroccan Taktouka

I talked about my favorite family tradition of choosing a new cultural cuisine to try each Christmas, and this recipe is part of a short series based on our Moroccan Christmas. Last week I made harissa, and this week I’m using that harissa in a delicious appetizer that reminds me of a stewed salsa.

moroccan taktoukaIt’s incredibly easy to make, and very tasty. The harissa gives it an incredible amount of flavor, as do the handfuls of fresh herbs involved.

This is a one-pot dish that couldn’t be simpler – everything gets added to the pan at once, and it stays there. The base for this recipe is tomatoes and peppers, flavored with an array of spices, garlic, and fresh herbs.

moroccan taktoukaStir everything together, then simmer until the excess moisture has evaporated and the flavors have all melded together.

moroccan taktouka 2Taktouka can be served with pita bread – in fact, I may have gone through a few pitas just because I couldn’t get enough of this appetizer. I liked it best when it was fresh and hot, although it keeps well and tastes good cold, too.

Moroccan Taktouka

Moroccan Taktouka

Moroccan taktouka is a stewed vegetable appetizer with bold flavors from fresh herbs and spices. It can be served warm or cold, and works well as a dip.


  • 6 roma tomatoes, seeded and chopped
  • 2 green peppers, chopped
  • 3 cloves of garlic, minced
  • 1/4 c. chopped fresh parsley
  • 1/4 c. chopped fresh cilantro
  • 2 tbs harissa
  • 2 tsp cumin
  • salt and pepper, to taste
  • 1/4 cup olive oil


  1. Mix all ingredient in large skillet on medium heat. Bring to a simmer, then simmer until the excess moisture has evaporated and only the oil is left - about 20 to 30 minutes.
  2. Serve warm with a crusty bread for dipping.

adapted from

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