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The popular Moroccan salad called taktouka is not a toss of fresh vegetables to be served chilled. Rather, it’s a mix of bell peppers, tomatoes, garlic, spices and olive oil that is gently stewed until the textures become soft and velvety and the flavors fuse. Chunky and relish-like, it is commonly served warm or at room temperature alongside the Moroccan bread known as khobz. Our taktouka is based on the recipe taught to us by Houda Mehdi, a home cook who resides in Fes, in northeastern Morocco. Mehdi cooks hers in a clay pot with a lavish amount of olive oil; we use a Dutch oven. To be efficient, prep the tomatoes and garlic while the peppers cook. The salad will keep in an airtight container in the refrigerator for up to five days—in fact, the taste improves over time—but bring it to room temperature before serving.
medium green bell peppers (12 ounces total), stemmed, seeded and finely chopped
medium red bell peppers (12 ounces total), stemmed, seeded and finely chopped
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