Best 2 Moroccan Cooked Pepper Salad Recipes
**Moroccan Cooked Pepper Salad: A Culinary Journey to North Africa**
Embark on a delightful culinary journey to the heart of North Africa with Moroccan cooked pepper salad, a vibrant and flavorful dish that captures the essence of Moroccan cuisine. This tantalizing salad showcases a symphony of roasted bell peppers, sweet and tangy tomatoes, refreshing cucumbers, aromatic cilantro, and a hint of garlic, all harmoniously blended together in a zesty dressing infused with cumin, paprika, and lemon juice. Discover the irresistible charm of this Moroccan delicacy, perfect as a refreshing appetizer, a vibrant side dish, or a light and healthy main course. Explore variations of this versatile salad, including a delightful twist with grilled bell peppers, a hearty addition of chickpeas, or a zesty kick from harissa paste. Unleash your culinary creativity and embark on a flavorful adventure with Moroccan cooked pepper salad, a true celebration of North African cuisine.
MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD
This easy Moroccan Side dish is 100% vegan and super easy to make. It's made using roasted sweet peppers, fresh tomatoes and a banging blend of spices!
Provided by Idriss
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.
Nutrition Facts : Calories 112 kcal, ServingSize 1 serving
SALADE JUIVE (MOROCCAN CONFIT OF TOMATOES AND PEPPERS WITH CORIANDER)
Provided by Joan Nathan
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 8 servings or about 4 cups
Number Of Ingredients 12
Steps:
- Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
- If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
- Heat the oil in a large frying pan. Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.
- Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro. Serve as a salad or appetizer.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 626 milligrams, Sugar 6 grams
Tips:
- Choose ripe, firm peppers. This will ensure that they have the best flavor and texture.
- Roast the peppers until they are slightly charred. This will give them a smoky flavor and make them easier to peel.
- Use a variety of herbs and spices. This will give the salad a complex flavor and make it more interesting.
- Don't be afraid to adjust the amount of heat. If you like it spicy, add more cayenne pepper or chili flakes. If you prefer a milder flavor, omit the spicy ingredients or reduce the amount.
- Serve the salad warm or cold. It's delicious either way!
Conclusion:
This Moroccan cooked pepper salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover peppers, and it's also a healthy and flavorful side dish. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!
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