Matboucha (Hebrew:מטבוחה) is a traditional cooked Moroccan dish of tomatoes and roasted peppers seasoned with garlic and chili pepper.
It is very popular in Israel, especially during Shabbat’s evenings. It was brought to Israel by new immigrants from Morocco. It is recommended to use fresh tomatoes to make Matboucha. Bon appétit!
• 6 ripe tomatoes
• 4-6 cloves garlic
• 1 small green jalapeño pepper or 2 green bell peppers
• 1/3 cup oil (canola or olive)
• 2 Tablespoons paprika
• 1 1/2 teaspoons salt
• 1/2-1 teaspoon pepper
1. Dice tomatoes, pepper, and garlic. Place in a 3-quart saucepan.
2. Over medium heat, uncovered, cook the mixture for 20 minutes. Stir frequently with a wooden spoon.
3. When the vegetables are nice and soft, add the oil and spices. Cook for another 10 minutes. Stir frequently with a wooden spoon.
4. When the mixture is well blended and most of the liquid has evaporated, the matboucha is ready. Cool and store in a covered container in the refrigerator.
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