KosherEye
<<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>> Crustless Pumpkin Custard with Date-Honey <<< o >>> Sweet and Sour Meatballs with Date-Honey <<< o >>> Apple Honey Jar <<< o >>> Apple and Honey Cake <<< o >>> Open-faced Italian Plum Tart with a Meurbeteig Crust <<< o >>> Apple and Honey Cake <<< o >>> Marich Premium Chocolate <<< o >>>

Kosher Appetizers



Bookmark and Share
Matbucha - Tomato & Pepper Salad PDF Print E-mail

KosherEye.com

Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef

matbucha

Ingredients:

10 soft tomatoes
4 green peppers
2 red peppers
2 or 3 hot green peppers
10 garlic cloves
2 tablespoons sweet paprika
Pinch of cayenne to taste
1 tsp salt
3/4 cup oil
Tomato paste

Directions:

Dice peppers into medium to small pieces. Slice spicy peppers into rings and garlic into halves. (I chop the hot peppers into tiny pieces and chop the garlic as well.)

Heat oil. Cut tomatoes into medium to small pieces and add to peppers.  Add spices and bring to boil and lower heat. Mix constantly until most of the liquid evaporates. I like to add a bit of tomato paste for color.  It also helps to thicken the matbucha. 

Taste and adjust any of the seasonings. In Israel, and at camp, Matbucha is used as a dip or as a first course along with hummus, eggplant salad, etc. It can also be used as a “shmear” for oven baked fish!

Recipes: Appetizers, Vegetarian, Parve, Kosher

 


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3