440 – Taktouka – Pepper & Tomato Dip / التكتوكة بالطماطم و الفلفل
- 1 green bell pepper
- 1 medium red-ripe tomato
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- Cayenne pepper, to taste
- Salt, to taste
1- Roast the pepper directly on a burner’s low flame or in the oven at 400 F / 200 C.
2- While the green pepper is roasting, peel and chop the tomato into small pieces.
3- In a skillet, drizzle olive oil and add the chopped tomato. Cook on medium heat for 10 minutes or until the tomato becomes soft.
4- Add the spices and crushed garlic to the tomato. Mix.
5- Once the pepper becomes soft and nicely charred, place it in a plastic bag, close, and let it rest for 5 minutes.
6- Peel and seed the pepper. Slice into small thin strips.
7- Add the roasted pepper slices to the tomato. Mix and continue cooking for another 10 minutes.
8- Serve warm or hot with crusty bread.