
Marinated Peppers
1h 30m
A colorful and tasty starter for your meals! Grab a piece of bread and dig in!
Marinated peppers — also called felfla matecha, taktouka, and chakchouka — is a traditional, colorful and tasty starter known not only in Moroccan cuisine, but in most North African countries.
Preheat the oven to 200 °C
Place 2 red bell peppers and 2 green bell peppers on a tray lined with parchment paper. Sprinkle salt to taste
Drizzle with 3 tbsp of olive oil
Roast the peppers in the oven for 45m until the skins are blistered. Flip from time to time so they brown evenly
Finely chop ½ bunch of picked parsley
Peel and finely chop 4 garlic cloves
Add 2 tbsp of olive oil to a pan over medium heat
Add the garlic and sweat it for 1m until it starts to change color
Add 1½ cups of tomato pulp and stir to combine
Add salt to taste and 1 tsp of sugar
Add 2 tsp of sweet paprika
Add the chopped parsley and stir to combine
Add ½ cup of water and stir to combine
Reduce the heat to low and simmer for 15m, stirring often, until the sauce is thick and silky
Add more salt to taste, if needed. The tomato sauce is ready
Remove the peppers from the oven and let them cool a bit. Cut them in half and remove the seeds and the skin
Slice each of the halves into thin strips
Serve a portion of the tomato sauce in the middle of a plate
Plate the pepper stripes in an alternating pattern around the sauce, forming a circle
Sprinkle cumin powder and sweet paprika to taste
Drizzle 2 tsp of lemon juice over the peppers. Garnish with parsley to taste
The marinated peppers are ready! Enjoy them as a starter, with some toast, or as a way to spice up your sandwiches.
Yield 4 portions
Red Bell Pepper
2Green Bell Pepper
2Cumin Powder
to tasteSweet Paprika
to tastePicked Parsley
to tasteLemon Juice
2 tspOlive Oil
3 tbspSalt
to taste
Tomato Sauce
Tomato Pulp
1½ cupGarlic
4 clovesPicked Parsley
½ bunchSweet Paprika
2 tspWhite Sugar
1 tspOlive Oil
2 tbspSalt
to tasteWater
½ cup