Taktouka With Burrata and Lime-Parsley Oil
Taktouka is a Moroccan cooked salad traditionally made of bell peppers simmered in a tomato sauce that’s seasoned with sweet paprika and cumin. The end result is a lightly fragrant and flavorful dish that is typically served with plenty of bread. Here, it is also served with burrata. Although the addition of the creamy cheese is not traditional, it makes taktouka a complete vegetarian meal. The optional addition of lime-parsley oil adds a touch of acidity and freshness.
- Serves: 4 persons
- 3tablespoons olive oil
- 5San Marzano or Roma tomatoes (about 1 pound), deseeded and chopped into 1/2-inch pieces
- 3garlic cloves, crushed or finely chopped
- ½packed cup flat-leaf parsley, finely chopped
- ⅓packed cup cilantro, finely chopped
- 2teaspoons sweet paprika
- 1teaspoon ground cumin
- ½teaspoon fine salt, plus more to taste
- ½teaspoon granulated sugar
- 3large green or yellow bell peppers (about 1 pound), deseeded and chopped into 1/2-inch pieces
- 8to 10 ounces burrata (1 or 2 balls), drained, at room temperature
- 4tablespoons olive oil
- Zest of 2 limes (about 4 teaspoons)
- 2tablespoons lime juice
- ½teaspoon granulated garlic (or 1/4 teaspoon garlic powder or 1 garlic clove, finely chopped)
- ½teaspoon dried parsley (or 1 tablespoon finely chopped fresh parsley)
- Generous pinch of granulated sugar
- Pinch of fine salt
Step 1Heat the olive oil in a medium saucepan and add the chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar and 2 tablespoons of water.
Step 2Stir the ingredients together, cover the pan and cook over medium-low heat for about 15 minutes or until the tomatoes begin to soften. Stir occasionally to make sure they don’t stick to the bottom of the pan.
Step 3While the tomatoes cook, make the lime-parsley oil, if using: Combine the olive oil, lime zest and juice, granulated garlic, dried parsley, sugar and salt in a small bowl, stirring until the sugar is dissolved. Set aside until ready to serve.
Step 4Uncover the pan and add the chopped peppers, and cover again until the peppers are just cooked, about 10 minutes. (They should hold their shape and have a light crunch). Taste the taktouka and add more salt if necessary.
Step 5To serve, place the taktouka at the center of a rimmed serving plate. Place the burrata on top and drizzle the burrata with the lime-parsley oil, if using. Enjoy with lots of bread. You can make the taktouka in advance and serve it warm or at room temperature. If you make it in advance, keep it in a sealed container in the refrigerator.