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 Continue reading