Matbucha – Morrocan salad ~ מטבוחה מרוקאית
So this is a cooked tomato and hot pepper salad and is very popular in middle eastern countries, it’s the equivalent of what we know in America as “salsa” – it’s so easy to make. virtually foolproof. and really delicious.
I know I know, if you read my “about me” section, you are probably wondering why I’m posting a Salad recipe. I hate salad. But my husband loves this salad and it is a tradition in my house – dating all the way back to my great great grandparents houses. So once a week, on Shabbat, I put a salad on my table. Matbucha means “cooked” in Moroccan Arabic because it is cooked in a pot, and then chilled in the refrigerator before serving. People usually eat matbucha spread on challah bread or as a dip for bread. I eat it when it’s still hot – with tortilla chips, but that’s just me 🙂
Ingredients
1 28 ounce can whole plum tomatoes (we use the Hunts brand)
1 jalapeno pepper, finely chopped (with the seeds)
2 long green peppers (the thin, light green ones), finely chopped (with the seeds)
6 cloves garlic, finely chopped
1/3 cup oil
1 1/2 tablespoons paprika (for that strong red color, as well as great flavor)
salt, to taste
Directions
Empty oil, and the can of tomatoes into a big pot. Turn the heat on very low.
Finely chop peppers and garlic – chop them until they are almost like a pulp (very finely) and place into pot.
Add Paprika. Mix lightly with a spoon. Adjust to medium heat and cook for 50 minutes without touching.
After 50 minutes, stir ingredients. Turn off the heat and with a fork or masher, mash the tomatoes completely. Add salt. (I added about a teaspoon and a bit)
Let the matbucha cool inside the pot, then transfer it to a container and chill in the refrigerator for a bit. It is a very spicy salad!
This salad will keep for a week in the refrigerator.
Note:
We have a food ritual every Shabbat. We spread humus, tehina and matbucha on a slice of challah bread, and top it off with a warm slice of fried eggplant. It is absolutely amazing!!
[side note.. some people make this salad with a red bell pepper. for a stronger red color. But the bell pepper makes the salad sweeter so I leave it out. Some people also roast the bell pepper before chopping it into the salad. I omit that completely because I don’t feel it’s necessary. If you love bell peppers you can add 1/4 or a 1/2 finely chopped red bell pepper.]
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