Taktouka with Tomatoes and Peppers

Place the whole green peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and charred on all sides. Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a lid, and allow them to steam for 10 minutes. This steaming process loosens the skin, making it easy to peel. Once cooled enough to handle, peel off the charred skin, remove the seeds and membranes, and cut or tear the flesh into rough strips or chunks.

Score a small 'X' on the bottom of each tomato and blanch them in boiling water for 30 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Peel away the skins, which should come off easily. Cut the peeled tomatoes in half, gently squeeze out some of the seeds, and then roughly chop the flesh into chunks. Removing some seeds helps prevent the final dish from becoming too watery.

Heat a generous amount of extra virgin olive oil in a wide, heavy-bottomed skillet or tagine over medium heat. Add the minced garlic and cook gently for 1 to 2 minutes, stirring constantly, until it becomes fragrant and just begins to turn golden. Be careful not to let the garlic burn, as this will impart a bitter taste to the entire dish.

Add the chopped tomatoes to the pan with the garlic. Stir in the sweet paprika, ground cumin, and a good pinch of salt. Cook over medium heat, stirring occasionally, for about 10 to 12 minutes until the tomatoes have completely broken down and released their juices, and the mixture has started to thicken. The tomatoes should become very soft and saucy, with most of the raw tomato flavor cooked away.

Add the roasted and peeled pepper strips to the tomato mixture. Stir everything together well to combine, and continue cooking over medium-low heat for another 10 to 15 minutes, stirring and gently pressing the vegetables with the back of a spoon to help them break down further. The final texture should be chunky yet saucy, with the peppers and tomatoes almost merged into one cohesive mixture. Taste and adjust the seasoning with additional salt or cumin as needed.

Remove the pan from the heat and stir in the freshly chopped cilantro. Transfer the Taktouka to a serving plate or shallow bowl, drizzle generously with a final pour of extra virgin olive oil, and garnish with a few more fresh cilantro leaves. Serve warm or at room temperature alongside warm Moroccan bread for dipping. A few sliced olives or a squeeze of lemon juice can be added as optional garnishes.

Instead of: Green Bell Peppers

Use: A mix of red and yellow bell peppers can be used for a sweeter, less bitter flavor profile, or long Italian frying peppers for a more authentic Moroccan texture.

Instead of: Fresh Tomatoes

Use: One 400g can of whole peeled San Marzano tomatoes works very well as a substitute, especially in winter. Drain some of the juice before adding to prevent the dish from becoming too liquid.

Instead of: Fresh Cilantro

Use: Fresh flat-leaf parsley is the best substitute for those who dislike cilantro, providing a similar fresh, green finish without the distinctive soapy note that some people find off-putting.

Instead of: Extra Virgin Olive Oil

Use: While olive oil is traditional and preferred, a light, neutral-flavored oil such as sunflower or avocado oil can be used in a pinch, though it will lack the fruity depth that olive oil contributes.