Matbucha is a Jewish Moroccan salad (salade cuite) made of cooked bell peppers and tomatoes. This dish is slow-cooked for complex flavor and is seasoned with chili peppers for a bit of heat. We eat it as a thick dip with bread, but this paste-like appetizer is ideal with flat bread or as the base to shakshouka.
FIND THE RECIPE BELOW. ⬇️⬇️⬇️
☑️ Ingredients for this Italian bread:
● Tomatoes- I use canned diced tomatoes with tomato sauce and paste. You could use 36 ounces of diced fresh tomatoes (about 5-6 large tomatoes) instead.
● Bell peppers- I use six large red bell peppers. Using Ajvarski Peppers (huge sweet peppers) will make this dish even more delicious!
● Chili Peppers- If you cannot find dried chili peppers (sometimes called Arbol Chili Pods), use 1-2 fresh jalapenos. Another option is to use crushed red pepper flakes to taste.
● Sugar adds sweetness and cuts out some of the acidity from the tomatoes.
● Olive Oil- helps this form into an oily paste.
● Salt- Flavors this dish.
☑️ FULL RECIPE HERE: https://www.alyonascooking.com/israelian-spread-matbucha/