Matbucha Recipes

MATBUCHA

Matbucha image

Matbucha (Mott-Boo-Chah) is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. The name Matbucha literally means 'cooked salad' in Arabic. It is usually served as a side dish, but it also works well over fish.

Provided by JEFF144MAN

Categories Side Dish Vegetables Tomatoes

Time 10h40m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup extra-virgin olive oil
3 cloves garlic, minced
5 tomatoes, chopped
5 green bell peppers, chopped
1 jalapeno pepper, chopped
1 teaspoon paprika
1 teaspoon ground black pepper
1 pinch sea salt
1 lemon, juiced

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the garlic, tomatoes, bell pepper, and jalapeno pepper. Season with paprika, black pepper, and sea salt. Cook, stirring occasionally for 20 minutes until the vegetables are tender. Reduce heat to low, cover, and cook until the liquid evaporates and the salad thickens, about 2 hours more. Stir in the lemon juice, and refrigerate overnight before serving.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 12.4 g, Fat 9.9 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 63.6 mg, Sugar 5.8 g

MATBUCHA

Matbucha image

This is an Israeli dish of roasted red peppers and tomatoes. It is served cold and is considered a salad although I use that term loosely. It is usually served with Challah which is dipped into the salad.

Provided by KosherCook

Categories Peppers

Time 5h20m

Yield 1 Pint, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs tomatoes
1 lb red bell pepper
3 garlic cloves, quartered
3 dried chilies (optional)
1 1/2 teaspoons hot paprika
1/3 cup olive oil
1 teaspoon salt

Steps:

Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
Cut tomatoes in half and squeeze out the juice and seeds.
Cut tomatoes in chunks.
Peel the skin from the bell peppers and remove the seeds and stem.
Cut bell peppers in chunks.
Add all ingredients to a soup pot and pour oil over top.
Bring contents to a boil, then turn down to a medium heat.
Cook covered for 2 hours.
Remove cover and cook uncovered until most of the liquid has evaporated.
Stir occasionally to prevent burning.
Refrigerate and serve cold.

Nutrition Facts : Calories 235.2, Fat 18.9, SaturatedFat 2.7, Sodium 596, Carbohydrate 17, Fiber 5.4, Sugar 10.8, Protein 3.4

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