Taktouka

— The Method

How it comes together.

1. Step 01

   Roast the peppers directly over a flame, under a broiler, or on a very hot grill, turning them every few minutes until the skins are blackened and the flesh has softened. Transfer them to a bowl and cover for 10 minutes so the steam loosens the skins. While they cool, peel and seed the tomatoes, then chop them into small pieces so they break down quickly in the pan. Peel the peppers, remove the seeds, and cut them into small strips or dice.

2. Step 02

   Warm the olive oil in a skillet over medium-low heat and add the tomatoes, garlic, parsley, cilantro, paprika, cumin, cayenne, salt, and sugar if your tomatoes need help. Cover and cook for about 10 minutes, stirring now and then, until the tomatoes slump and release their juices. Add the chopped peppers and stir well so the mixture becomes even in texture and color. At this point the smell should be sweet, smoky, and garlicky.

3. Step 03

   Uncover the skillet and continue cooking for another 10 to 15 minutes, stirring often, until most of the liquid evaporates and the vegetables melt into a soft, spoonable salad. You do not want it dry, but you also do not want watery juices pooling around the edges. Taste and adjust the salt or cumin if needed, then let it cool slightly before serving. The finished taktouka should feel silky and rich, with the peppers and tomatoes fully married.