Madbucha Recipes
MATBUCHA
Matbucha (Mott-Boo-Chah) is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. The name Matbucha literally means 'cooked salad' in Arabic. It is usually served as a side dish, but it also works well over fish.
Provided by JEFF144MAN
Categories Side Dish Vegetables Tomatoes
Time 10h40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 12.4 g, Fat 9.9 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 63.6 mg, Sugar 5.8 g
MATBUCHA
This is an Israeli dish of roasted red peppers and tomatoes. It is served cold and is considered a salad although I use that term loosely. It is usually served with Challah which is dipped into the salad.
Provided by KosherCook
Categories Peppers
Time 5h20m
Yield 1 Pint, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.2, Fat 18.9, SaturatedFat 2.7, Sodium 596, Carbohydrate 17, Fiber 5.4, Sugar 10.8, Protein 3.4
MADBUCHA
Make and share this Madbucha recipe from Food.com.
Provided by Barefootandpregnant
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put garlic in food processor. Add peppers and grind together.
- Saute in a little oil for 3-5 minutes.
- Add chopped tomatoes to pot.
- Cook while stirring constantly.
- When it is almost dry and tomato paste.
Nutrition Facts : Calories 42.2, Fat 0.3, SaturatedFat 0.1, Sodium 51, Carbohydrate 9.5, Fiber 2.2, Sugar 5.4, Protein 2.1
More about "madbucha recipes"
MATBUCHA RECIPE: HOW TO MAKE HOMEMADE MATBUCHA
2020-12-14 Matbucha Recipe: How to Make Homemade Matbucha. Written by the MasterClass staff. Last updated: Dec 8, 2021 • 2 min read. From the …
From masterclass.com
2.7/5 (36)Category SideCuisine IsraeliTotal Time 1 hr 20 mins
From masterclass.com
2.7/5 (36)Category SideCuisine IsraeliTotal Time 1 hr 20 mins
- 1. Toast the bell pepper over the open flame on a gas stove or under a broiler, turning every few minutes, until evenly charred and fragrant. Let it cool, then coarsely chop.
- 2. In a large saucepan or skillet, warm the oil over medium-high heat. Add the peppers and garlic, and cook until well combined, 5 minutes.
- 3. Add the crushed or diced tomatoes, along with the paprika and crushed red pepper flakes, if using. Season with salt and pepper, and lower the heat slightly. Continue to cook, partially covered, until reduced by half, about 45–60 minutes. Stir occasionally to make sure the mixture doesn’t stick to the bottom of the pan.
- 4. Taste frequently, adjusting the seasoning as needed. When the *matbucha* has cooked down to a thick but spreadable consistency, remove it from the heat, and let it cool. Serve at room temperature.
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- Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.
- Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can add more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick, but it's not overly spicy.
- In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.
- When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.
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