Moroccan Cooked Tomato and Green Pepper Salad -- Taktouka

Moroccan Cooked Tomato and Green Pepper Salad -- Taktouka

Taktouka is a cooked Moroccan salad made from tomatoes and roasted peppers.

Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This zesty tomato and green pepper salad is known as taktouka in some parts of Morocco.

No matter how much of this salad I make, I rarely have leftovers. Try it and you'll see why.

You'll need to roast and skin your green peppers before you use them in the recipe. If you've never done this, How to Roast and Skin Peppers will show you how.

Serves four.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

6 ripe fresh tomatoes (peeled, seeded and chopped)
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic, finely chopped or pressed
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
pinch of cayenne or red pepper (optional)
1/3 cup olive oil
Preparation:

Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.

Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.

Serve taktouka warm or cold with crusty bread for scooping up the salad.


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Moroccan Fried Whiting - Moroccan Fried Fish Recipe

Moroccan Fried Whiting - Moroccan Fried Fish Recipe

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

Smaller whiting tend to be more tasty than larger ones. Try to select fish that are 7" or less in length. The ones pictured here were only 3" to 4" long after cleaning.

Have your fishmonger remove the heads and clean the cavities. The whiting can be seasoned with Moroccan Fish Spice or simply salt and pepper before frying.

Also see the recipe for Fried Whiting Stuffed with Chermoula.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

1 kg (2 lbs. 3 oz.) fresh Whiting, heads removed and stomach cavities cleaned
Moroccan Fish Spice Blend (optional)
salt
pepper
1/2 cup flour for coating the fish
vegetable oil for frying
lemon wedges (optional)
Preparation:

Wash the fish thoroughly, checking to be sure the stomach cavities are clean, and allow to drain.

Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. (I don't bother salting the whiting). Or, season the fish with a light sprinkling of pepper, and salt if desired.

The fish can be prepped up to this point, covered, and refrigerated overnight or until ready to cook.

When ready to fry, lightly coat the fish with the flour, shaking off the excess, and lay in a single layer on a tray. Pour enough oil into a frying pan to fully coat the bottom, and heat for a few minutes over medium heat.

Cook the fish in batches, without crowding the pan, turning only once, until light to medium golden on both sides. For very small whiting, the frying will be only several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.

Transfer the fish to a plate lined with paper towels to drain, and then to a serving platter. Serve room temperature or warm, with lemon wedges on the side if desired.

Leftover fried fish can be stored in the refrigerator and reheated the next day. Lay in a single layer on a baking sheet, and place in a preheated 350° F (180° C) for about 10 minutes.

Overall, I would say that this was a very delicious fried fish with a unique taste. The flavors were subtle and soft; the moroccan spices really complimented the fish well. It left a nice after-taste lingering in your mouth. I mixed flour and cornmeal added real salt to the moroccan spice blend and finished off my fried fish with a sprinkle more of seasoning and a little freshly squeezed lemon juice which brought all the flavors together. It came out crispy with a beautiful golden color. I will make it again; it was a nice change from the ordinary.



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Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Turkey Breast Kebabs (Brochettes)

These flavorful kebabs can be made with either chicken or turkey breast. Marinate the meat several hours for best results.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad and pita-like batbout.

Serves 4.
Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1 1/2 lbs. chicken or turkey breast, cut into 3/4" cubes
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon crushed saffron threads (optional)
1/2 teaspoon turmeric
1 or 2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsely
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
Preparation:

Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.

Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.



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