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.