FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods
. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

foodpub125

 

 

YOU ARE HERE >>

 

RECIPES > 

Next Recipe
 Appetizers > Vegetable Appetizers, page 2 > Matbucha >

Matbucha (Cooked Red Pepper and Tomato Salad)

Reprinted with permission by Gems in Israel
Submitted by: Diana Harel
Type of Recipe: Moroccan

Ingredients:
1 Kilo Red Peppers
2 Kilos Soft Cooking Tomatoes
1/2 cup oil
1 Tbsp. Sweet Paprika
3 Tsp. Crushed Garlic
1/2 Tsp. Salt
3 Small Dried Chili Peppers (or Cayenne Pepper)


Preparation:
1. Place peppers on an open flame. Turn the peppers until the peppers become blackened and are burned on all sides. Place peppers in a plastic bag and let cool.

2. Place tomatoes in a deep bowl and poor boiling water over them. After a few minutes remove tomatoes from water and peel them.

3. Cut tomatoes in half and squeeze out the juice (which you can save for pasta sauce or discard). Chop the tomatoes into large pieces.

4. Place oil and chopped tomatoes in a large pot.

5. Place blackened peppers under running water and peel them. Cut the peppers into thin strips. Add peppers to the pot with the tomatoes.

6. Add the spices and chopped garlic.

7. Cook on high heat until the mixture begins to stick to the pot. Reduce the heat and cook for about half an hour until hardly any liquid is left in the pot.

8. Place in a storage container and let cool.
 

 

. Home . . RECIPES . . About & Contact . . Links .

. Vegetable Appetizers, page 2 . . Garbanzo Tabbouleh . . Glazed Edamame Beans . . Green Beans with Basil Dip . . Grape Leaves, Stuffed . . Grape Leaves, Stuffed (Dolmathes) . . Grape Leaves, Stuffed (Yaprak) . . Grilled Roasted Garlic . . Italian Rice Fritters . . Jalapenos, Baked Jalapeno Poppers . . Lentils & Rice . . Matbucha . . MUSHROOM APPETIZERS >>> . . ONION APPETIZERS >>> . . Pig Skins . . Potato & Carmelized Onion Tarts . . Potato, Cheddar Skins & Garlic Dip . . Potato and Cheese Roll . . Potato Latkes . . Potato, Mini Latkes w/Pear Chutney . . Potato, Mushroom & Dried Plum Torta . . Potato Pancakes, Bacon & Chive . . Potato Pancakes, Korean . . Potato Party Pancakes . . Potato Planks, Grilled . . Potato Skewers, Rosemary . . Potato Skins w/Sun Dried Tomatoes . . Pumpkin, Cored Pumpkin . . Pumpkin Ravioli .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.