Moroccan · Salads & Sides
Bell Pepper Zaalouk
A pepper-forward variation on the classic aubergine zaalouk, this version leans on roasted bell peppers as the base, mashed with tomato, garlic and cumin into a smoky, slightly sweeter cooked salad.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 red bell peppers
- 3 tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp cumin and 1/2 tsp paprika
- 4 tbsp olive oil
- Handful coriander, chopped
- Salt
Method
- 1
Roast the peppers
Roast or char the whole peppers until the skins blacken, then steam covered for 10 minutes and peel, seed and chop the flesh.
- 2
Build the base
Warm the oil and cook the garlic briefly, then add the grated tomatoes, cumin, paprika and salt. Simmer 15 minutes.
- 3
Combine
Stir in the chopped roasted peppers and mash roughly with a fork as it cooks.
- 4
Reduce
Cook a further 10 minutes until thick and any excess liquid has evaporated.
- 5
Finish
Stir through the coriander.
- 6
Serve
Serve warm or at room temperature with bread.
Chef's tips
- Mash roughly rather than pureeing smooth — zaalouk should have some texture.
Frequently asked questions
How is this different from taktouka?
They're closely related cooked pepper-tomato salads; this version is mashed more like classic zaalouk, while taktouka is typically kept more coarsely chopped.