Matbucha Recipes

MATBUCHA

Matbucha image

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

Ingredients

2 lbs tomatoes
1 lb red bell pepper
3 garlic cloves, quartered
3 dried chilies (optional)
1 1/2 teaspoons hot paprika
1/3 cup olive oil
1 teaspoon salt

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

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