Burrata with taktouka and flatbread
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 2
Taktouka is a traditional Moroccan dip made with blackened green peppers and tomatoes for a rich, smoky flavour.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 2 green peppers
- 4 tbsp olive oil, plus extra for frying
- 2 x 400g tins whole plum tomatoes, drained and juice reserved
- 4 garlic cloves, sliced
- ½ tsp sweet smoked paprika
- ½ tsp Aleppo pepper (pul biber)
- ½ tsp tsp ground coriander
- ½ tsp tsp ground cumin
- chopped flatleaf parsley
- chopped fresh coriander
- 2 balls burrata
- pitta breads or flatbreads, to serve
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7. Rub the peppers with half the olive oil and place in a roasting tin. Place the drained tomatoes in a separate wide pan, add the remaining olive oil and season with salt and freshly ground black pepper.
Transfer both tins to the oven and roast for 1 hour, allowing the peppers and tomatoes to blacken and blister.
Remove and allow to cool, then skin and de-seed the peppers. Chop the flesh into medium-sized dice and set aside.
Heat a little oil in a frying pan over a medium heat and fry the sliced garlic until golden. Add the spices and then the diced peppers and blackened tomatoes. Add the reserved tomato juice, and cook on a high heat for 5 minutes until reduce to a thick consistency. Taste and season with salt and freshly ground black pepper.
Stir in the fresh herbs then pour into 2 large serving bowls. Place the burrata in the middle of each bowl. Serve with pitta or flatbreads.
