Best Taktouka With Burrata And Lime Parsley Oil Recipes

Taktouka With Burrata and Lime-Parsley Oil image

Provided by Nargisse Benkabbou

Time 30m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons olive oil
5 San Marzano or Roma tomatoes (about 1 pound), deseeded and chopped into 1/2-inch pieces
3 garlic cloves, crushed or finely chopped
1/2 packed cup flat-leaf parsley, finely chopped
1/3 packed cup cilantro, finely chopped
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon fine salt, plus more to taste
1/2 teaspoon granulated sugar
3 large green or yellow bell peppers (about 1 pound), deseeded and chopped into 1/2-inch pieces
8 to 10 ounces burrata (1 or 2 balls), drained, at room temperature
4 tablespoons olive oil
Zest of 2 limes (about 4 teaspoons)
2 tablespoons lime juice
1/2 teaspoon granulated garlic (or 1/4 teaspoon garlic powder or 1 garlic clove, finely chopped)
1/2 teaspoon dried parsley (or 1 tablespoon finely chopped fresh parsley)
Generous pinch of granulated sugar
Pinch of fine salt

Steps:

Heat the olive oil in a medium saucepan and add the chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar and 2 tablespoons of water.
Stir the ingredients together, cover the pan and cook over medium-low heat for about 15 minutes or until the tomatoes begin to soften. Stir occasionally to make sure they don't stick to the bottom of the pan.
While the tomatoes cook, make the lime-parsley oil, if using: Combine the olive oil, lime zest and juice, granulated garlic, dried parsley, sugar and salt in a small bowl, stirring until the sugar is dissolved. Set aside until ready to serve.
Uncover the pan and add the chopped peppers, and cover again until the peppers are just cooked, about 10 minutes. (They should hold their shape and have a light crunch). Taste the taktouka and add more salt if necessary.
To serve, place the taktouka at the center of a rimmed serving plate. Place the burrata on top and drizzle the burrata with the lime-parsley oil, if using. Enjoy with lots of bread. You can make the taktouka in advance and serve it warm or at room temperature. If you make it in advance, keep it in a sealed container in the refrigerator.

Taktouka image

Provided by AlaskaPam

Categories Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

6 tomatoes (peeled, seeded and chopped)
2 -3 green peppers (roasted, peeled, seeded and chopped)
3 garlic cloves, finely chopped
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
cayenne pepper, pinch (optional)
1/3 cup olive oil

Steps:

Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. Cook until the salad is well-blended and can be stirred away from the sides of the pan.
Serve taktouka warm or cold with crusty bread for scooping up the salad.