Matbucha (Spicy Cooked Tomato and Pepper Salad) is a traditional Israeli recipe for a classic cooked tomato and bell pepper salad flavoured with paprika, garlic and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Spicy Cooked Tomato and Pepper Salad (Matbucha).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Matbucha is a North African condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chillies, and slow-cooked for a number of hours. It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course. It is a widespread dish in Israel after being introduced by Moroccan Jews and is commonly served for Friday night Shabbat dinner.
Ingredients:
2 large red bell peppers, finely diced
4 ripe tomatoes, blanched, peeled and crushed
3 garlic cloves, minced
4 tbsp extra-virgin olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tbsp granulated sugar
1 tsp sea salt
Method:
Set a large, deep, frying pan over medium heat. When hot, add the olive oil and heat until shimmering.
Now add the diced red bell peppers and fry for 5 minutes, until slightly softened.
Stir in minced garlic and cook for 1 minute, stirring to ensure it doesn’t burn.
Add crushed tomatoes, smoked paprika, cayenne pepper, sugar, and salt to the pan.
Reduce the heat to low and simmer, uncovered, for 45 minutes, stirring occasionally, until the mixture thickens.
Take off the heat then set the mixture aside to cool to room temperature before serving.
Serve as a dip with warm pita or as a condiment alongside grilled meats.
)
