Moroccan · salad
Taktouka
Taktouka reads richness 4.6, allium 4.5 and herbaceous 3.6 on Palate's 0–10 flavor X-ray — a Moroccan salad, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.4 / 10
- Sweet & Fruity — 3.7 / 10
- Sour & Bright — 2.7 / 10
- Bitter & Earthy — 3.1 / 10
- Rich & Fat — 5.0 / 10
- Aromatic & Spice — 5.3 / 10
The measured notes (of 18)
Richness 4.6 · Allium 4.5 · Herbaceous 3.6 · Heat 3.2 · Salinity 3.1 · Sweetness 3.0 · Earthy 2.8 · Warm Spice 2.5 · Fruity 2.5 · Sourness 2.4 · Umami 2.2 · Bitterness 1.8 · Nutty 1.3 · Floral 1.0 · Citrus 1.0
What's in it (9)
- 4 green peppers
- 4 ripe tomatoes, chopped
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp cumin
- 1/4 tsp cayenne
- 1/4 cup fresh cilantro, chopped
- salt to taste
Time & effort: about 15 min · effort: medium
Nutrition (per 100 g, engine-estimated): 25.2 kcal, 1 g protein, 0.5 g fat, 4.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Char the green peppers over a flame or under the broiler, then peel and roughly chop.
- Cook tomatoes and garlic in olive oil with spices until saucy and thick.
- Add the peppers and simmer everything together for about ten minutes.
- Finish with fresh cilantro and serve warm or at room temperature.
Dishes with a similar flavor shape
- Rajma Chawal — Indian
- Aloo Gobi — Indian
- Palak Paneer — Indian
- Palak Paneer with Garlic Naan — Indian
- Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
Keep reading: what richness, allium, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.