Equipment
* optional
Ingredients
Taktouka Base
- 2 green bell pepper, whole
- 4 fresh ripe tomato, whole
- 3 garlic, finely grated
- 45 ml extra virgin olive oil
- 4 g sweet paprika
- 3 g ground cumin
- 5 g kosher salt
- 15 g fresh cilantro, finely chopped
Assembly
- 250 g burrata cheese, room temperature
- 15 ml extra virgin olive oil
- 2 g flaky sea salt
Nutrition (per serving)
Method
Preheat oven to 220°C (425°F). Place the whole green bell peppers on a baking tray.
Roast the peppers in the oven for 30 minutes, turning halfway, until the skins are deeply charred and blistered. Transfer the peppers to a medium bowl and cover tightly with plastic wrap to steam for 10 minutes.
Using a chef's knife and cutting board, peel the charred skins from the steamed peppers. Discard the stems and seeds, then chop the remaining flesh into small, even dice. Set aside.
Score a shallow cross on the bottom of each tomato. Place them in a heatproof bowl, cover entirely with boiling water for 1 minute, then transfer to an ice bath. Peel away the skins, discard the tough core, and dice the flesh.
Heat 45ml of extra virgin olive oil in a large skillet over medium-low heat. Add the grated garlic, sweet paprika, and ground cumin. Toast gently for 1 to 2 minutes until highly fragrant, taking care not to burn the garlic.
Add the diced tomatoes, diced roasted peppers, and kosher salt to the skillet. Cook for 15 to 20 minutes over medium heat, stirring frequently, until the liquid evaporates and the mixture reduces into a thick, jammy consistency where the oil begins to separate around the edges.
Remove the skillet from the heat. Fold in the finely chopped fresh cilantro. Allow the taktouka to cool in the pan for 10 minutes so it becomes pleasantly warm rather than piping hot.
Spoon the warm taktouka onto a shallow serving platter, spreading it into an even layer. Place the room-temperature burrata in the center, gently tear it open to expose the creamy curds, and finish with a drizzle of the finishing extra virgin olive oil and flaky sea salt.
Chef's Notes
- Always bring burrata to room temperature before serving; cold temperatures mute its delicate, milky flavor and cause the creamy stracciatella center to seize.
- Do not rush the reduction of the taktouka. Cooking the tomatoes and peppers until the olive oil separates is the crucial technique that transforms this from a chunky sauce into a rich, complex jam.
- Blistering the green peppers deeply brings out their natural sweetness and adds a vital smoky undertone that cuts through the richness of the cheese.
- If you are using tomatoes outside of peak summer season, taste the taktouka during the reduction phase. A small pinch of sugar may be necessary to balance overly acidic or watery fruit.
Storage
Refrigerator: 4 days — Store the taktouka base only in an airtight container. Do not store with torn burrata.
Freezer: 3 months — Freeze the taktouka base only. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the taktouka gently in a skillet over low heat until warm. Top with fresh, room-temperature burrata.
