Here’s the matbucha recipe that I was asked about last week – our family thought it had the right balance of flavorfulness without being too spicy.
Matbucha – Moroccan Tomato Dip
- 7 tomatoes, diced
- 1 green pepper, diced
- 4 cloves garlic, minced
- 2 T. sweet paprika
- 3 – 5 T. olive oil
- 1/2 t. tumeric
- salt and pepper to taste
Mix all the ingredients and put into a pot. Cook on a high flame until the mixture comes to a boil, then turn flame down to low and cook uncovered for two hours (yes, that’s not a typo!) or until the mixture thickens. (I made several times this recipe and was surprised by how much it cooked down.) Serve warm or cold.
(This post is part of Real Food Wednesdays.)
Avivah
4 Responses
This sounds absolutely delicious. I have an abundance of tomatoes from my garden, so I am going to try this one. I am linking up from Real Food Wednesdays and I would love if you could drop by http://mywildcrazylife.blogspot.com
Thanks for visiting, Allyson! (I stopped by your blog as well.:)) This is perfect for an abundance of tomatoes – I hope you enjoy it!
Justwondering if the green pepper in the recipe is a chile pepper? And do you add any water?
No, it’s a green bell pepper. I’ll edit that in the recipe. No extra water added because the tomatoes release their liquids as the mixture cooks.