Zaalouk, Taktouka & Briouats Platter (Smoky Eggplant-Tomato Salad & Crisp Herb Pastries) – Authentic Morocco Recipe

Ingredients for Zaalouk, Taktouka & Briouats Platter (Smoky Eggplant-Tomato Salad & Crisp Herb Pastries) (4 Servings)

• 1.25 lbs (or 2.5 cups) fire-roasted mashed eggplant and tomatoes, prepped into bite-sized pieces
• 1.5 cups roasted bell pepper taktouka, washed and trimmed
• 1 cup crisp phyllo triangles stuffed with herbed cheese and spinach
• 1 medium onion and 3 cloves garlic, finely minced with cumin
• 1.5 tbsp traditional Morocco seasoning (paprika, 6 cloves garlic, extra-virgin olive oil, lemon juice, cilantro)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
2. In a skillet over medium heat, sauté onion, garlic, cumin, and paprika, 6 cloves garlic, extra-virgin olive oil, lemon juice, cilantro for 3 minutes until fragrant.
3. Combine fire-roasted mashed eggplant and tomatoes and roasted bell pepper taktouka with the sautéed aromatics and layer evenly into the baking dish.
4. Top with crisp phyllo triangles stuffed with herbed cheese and spinach and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
5. Let rest 5 minutes before serving warm at the table.