Best Moroccan Roast Red Pepper Tomato Tagine Sauce Recipes

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MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD



Moroccan Taktouka : roasted peppers and tomato salad image

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

2 large sweet peppers
1 tbsp olive oil (plus more for garnish)
1 large onion (finely diced)
2 garlic cloves
5 ripe italian tomatoes (grated)
1 tsp tomato paste
1/2 tsp cumin
1 tsp paprika
1 tsp salt

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

MOROCCAN ROAST RED PEPPER & TOMATO TAGINE SAUCE



Moroccan Roast Red Pepper & Tomato Tagine Sauce image

This is a very rich sauce that makes a delicious accompaniment to herbed couscous dishes, as well as, grilled vegetables, fish and all meats. Leftovers freeze well. Recipe is taken from my Sauces, Salsas and Marinades cookbook.

Provided by DailyInspiration

Categories     Sauces

Time 50m

Yield 1 cup

Number Of Ingredients 13

3 teaspoons cumin seeds
2 teaspoons coriander seeds
5 cm. cinnamon sticks (or 1 tsp. ground cinnamon)
2 tablespoons light olive oil
1 onion, chopped
2 -3 garlic cloves, chopped
1 teaspoon ground sumac (or fine zest of 1 lemon)
1 (14 1/2 ounce) can tomatoes
2 -3 roasted red peppers, chopped
2 teaspoons brown sugar
2 teaspoons red wine vinegar
1/4 teaspoon chili flakes
salt & freshly ground black pepper

Steps:

  • Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
  • Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.

Nutrition Facts : Calories 439.3, Fat 30.1, SaturatedFat 4, Sodium 53, Carbohydrate 42.5, Fiber 9.4, Sugar 24.7, Protein 6.9

MOROCCAN PEPPER SAUCE



Moroccan Pepper Sauce image

Make and share this Moroccan Pepper Sauce recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 10 ounces

Number Of Ingredients 5

2 tablespoons cayenne pepper
1 tablespoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon salt substitute
1 cup olive oil

Steps:

  • Crush spices, garlic, and salt together (with mortar and pestle) to form a paste.
  • Heat a frying pan, add the olive oil and spice mixture.
  • Cook, stirring constantly over medium heat, for 5 minutes.
  • Serve with couscous dishes.

Nutrition Facts : Calories 197.5, Fat 21.9, SaturatedFat 3, Sodium 1.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 0.3

MOROCCAN SHAKSHUKA



Moroccan Shakshuka image

In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner. Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will do beautifully, too.

Provided by Melissa Clark

Categories     brunch, dinner, meatballs, main course

Time 2h

Yield 6 servings

Number Of Ingredients 29

1 large red bell pepper
2 tablespoons grapeseed or extra-virgin olive oil
1 1/2 cups finely diced red onion
2 tablespoons minced garlic
6 cups diced canned tomatoes, preferably San Marzano
1 cup carrot juice
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt, more to taste
3/4 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
Pinch of cayenne
2 1/2 tablespoons minced preserved lemon
1 tablespoon chopped parsley
1 tablespoon chopped cilantro, plus tender sprigs for garnish
6 large egg yolks, at room temperature
Extra-virgin olive oil, for brushing
1 1/2 teaspoons kosher salt
2 teaspoons sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground white pepper
1/8 teaspoon cayenne
1/4 cup finely diced red onion
1 tablespoon minced parsley
1 tablespoon minced cilantro
1 teaspoon minced garlic
8 ounces ground beef (80 percent lean)
8 ounces ground lamb
1 large egg, beaten

Steps:

  • Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
  • In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
  • Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
  • While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
  • In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
  • When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
  • Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.

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