TAKTOUKA

INGREDIENTS

• 2 large sweet green peppers such as bell
• 3 tablespoons olive oil
• 4 large tomatoes
• 1 teaspoon finely chopped garlic, about 2 cloves
• 4 tablespoons mixture of fresh chopped parsley and coriander
• 1 teaspoon paprika
• ½ teaspoon cumin
• Pinch cayenne pepper
• ½ teaspoon salt or more to taste
• ½ teaspoon caster sugar

METHOD

• Preheat your grill or chargrilled pan to high.

• Place the green peppers on your grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.

• Remove the green peppers from the grill and set aside to cool.

• Meanwhile, peel, deseed, and roughly chop the tomatoes into 1, 5 cm (1 inch) pieces.

• Once the green peppers have reached room temperature, peel the green peppers. Deseed the green peppers and chop them into 1, 5 cm (1 inch) pieces.

• In a large casserole or a deep skillet, heat the olive oil over medium low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar.  Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.

• Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.

• Enjoy warm or cold as a side or a filling in a tasty sandwich!

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