When Morocco is vegan…

Do you want something healthy and flavorful? Something simple and not pricey? Try Tektouka … with not many ingredients. Believe me you will be addicted to! J

The story of Tektouka reflects Morocco’s rich culinary history, shaped by a fusion of influences from different cultures and regions. Tektouka is a beloved part of Moroccan cuisine, traditionally served as a salad or side dish. Sometimes as a mean dish when it comes to diet to lose weight.

 Its roots are deeply intertwined with the country’s agricultural traditions and its unique blending of flavors.

Origins:

Tektouka, like many Moroccan dishes, has its origins in the Berber culture. Sweet peppers especially the cubanelle, also known as the "Cuban pepper", is a varietal of mild sweet pepper from the species Capsicum annuum; (we can use Bell peppers as well), tomatoes, and spices, which are the key ingredients of Tektouka, are common in Moroccan agriculture. The dish evolved from a simple combination of locally grown vegetables and the use of spices like cumin and paprika, which were introduced to Morocco through ancient trade routes.

Influences:

Morocco has long been a crossroads for various civilizations—Arab, Andalusian, Berber, and Mediterranean—each leaving its mark on the country's cuisine. The method of roasting peppers and combining them with tomatoes speaks to the Mediterranean influence, where fresh, sun-ripened vegetables are central to cooking. The use of spices, on the other hand, reflects the Arab influence on Moroccan food, especially during the time of Arab expansion into North Africa.

Cultural Importance:

In Moroccan households, Tektouka is more than just a side dish; it represents the hospitality and warmth of Moroccan cooking. It is often part of a traditional spread, called a "mezze," where various salads and dips like Zaalouk (another roasted vegetable dish) and Briouats (small pastries) are served. Tektouka, with its vibrant colors and smoky flavors, stands out as a symbol of the simplicity yet depth of Moroccan cooking.

It’s also a dish that speaks to the adaptability and resourcefulness of Moroccan cuisine. The ingredients—tomatoes and cubanelle peppers—are humble, but the method of preparation, slow-cooked with olive oil and spices, transforms them into something rich and deeply flavorful. Tektouka is commonly enjoyed at family gatherings, especially during celebrations or holidays like Eid al-Fitr or Eid al-Adha served with a substantial meal; a high-protein meal such as a large lunch or dinner.

Regional Variations:

While the core ingredients remain the same, different regions in Morocco may add their own twist to Tektouka. In the north, you may find it spicier, with the addition of harissa or chili peppers, reflecting the influence of Andalusian cuisine from across the Strait of Gibraltar. In other regions, the salad may be served cold or as a garnish to other dishes.

Modern Times:

Today, Tektouka remains a staple in Moroccan kitchens and restaurants. It’s often paired with grilled meats, especially lamb or chicken, and served alongside bread for dipping. As Moroccan cuisine has gained international popularity, Tektouka has become part of the global appreciation for Moroccan food, celebrated for its simple ingredients that deliver complex, earthy flavors.

In essence, Tektouka is more than just a dish; it tells the story of Morocco's historical connections with different cultures, its rich agricultural heritage, and its culinary ingenuity that turns simple, local ingredients into something extraordinary

 

Sure! Tektouka is a traditional Moroccan salad made from roasted peppers and tomatoes. It’s flavorful, healthy, and typically served as a side dish with bread. Here is an authentic simple recipe for Tektouka:

Ingredients:

• 3-4 large green cubanelle or bell peppers (red, green, or a mix)
• 4 larges ripes tomatoes
• 2-3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/3 teaspoon ground cumin
• 1/2 teaspoon paprika (sweet or smoked)
• Salt and pepper to taste
• 1/3 teaspoon chili powder (optional, for a bit of heat)
• 1 tablespoon fresh parsley and cilantro chopped

Instructions:

1. Roast the Peppers and tomatoes:

Preheat your oven to 400°F (200°C).

Place the bell peppers and tomatoes on a baking sheet and roast them until their skins blister and char, about 25-30 minutes. Turn them halfway through for even roasting.

Another option: you can fire roast peppers and tomatoes on gas stove!! It gives more flavor.

Once done, place the roasted peppers in a bowl, cover with plastic wrap or a plate, and let them steam for about 10 minutes (this helps loosen the skin).

 

Peel the skins off the peppers, remove the seeds, and chop the flesh into small pieces. Set aside;

Peel the skins off tomatoes to, remove the seeds, and chop the tomatoes finely.

 

2. Cook the Tektouka:

 

In a large skillet or pan, add the chopped tomatoes with salt and the minced garlic cook until they break down into a sauce, about 15-20 minutes or a little bit more until fragrant; keep stirring.

 

Stir in the chopped roasted peppers, cumin, paprika, and pepper. Add olive oil.

If you want some heat, add chili powder.

Cook everything together for another 10 minutes, allowing the flavors to meld.

Add fresh parsley and cilantro chopped; stir;

Cook everything together for another 5 minutes.

3. Serve:

Once the Tektouka has thickened and reduced slightly, taste and adjust seasoning if needed.

Serve warm or cold with crusty bread or as a side to grilled meats or fish.

 

Enjoy your delicious Tektouka! It's perfect as part of a mezze or alongside other Moroccan dishes like couscous or tagine.