Matbucha Food

MATBUCHA

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.

MATBUCHA -- MOROCCAN GRILLED RED PEPPERS & TOMATO SALSA

Steps:

• Grill or flame-roast the peppers and tomatoes.
• If you don't have a grill available, roast the peppers and tomatoes in the oven.
• After removing from the flame or heat source, place them in a paper bag and seal.
• After 5-10 minutes, the skins will peel off easily.
• Peel and seed peppers and tomatoes.
• Slice and chop into small cubes.
• Add garlic to vegetables and mix.
• Squeeze lemon juice and drizzle oil over salad.
• Stir.
• Salt to taste.
• Refrigerate.
• Serve cold.

MATBUCHA

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.