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    You are in: Home / Recipes / Matbucha Recipe
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    Matbucha

    Matbucha. Photo by *sweetomato*

    1/1 Photo of Matbucha

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    KosherCook's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    Pint

    Units: US | Metric

    Directions:

    1. 1
      Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
    2. 2
      Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
    3. 3
      Cut tomatoes in half and squeeze out the juice and seeds.
    4. 4
      Cut tomatoes in chunks.
    5. 5
      Peel the skin from the bell peppers and remove the seeds and stem.
    6. 6
      Cut bell peppers in chunks.
    7. 7
      Add all ingredients to a soup pot and pour oil over top.
    8. 8
      Bring contents to a boil, then turn down to a medium heat.
    9. 9
      Cook covered for 2 hours.
    10. 10
      Remove cover and cook uncovered until most of the liquid has evaporated.
    11. 11
      Stir occasionally to prevent burning.
    12. 12
      Refrigerate and serve cold.

    Ratings & Reviews:

    • on September 26, 2008

      55

      This is so delicious! The aromas of the roasting peppers and then the simmering peppers, tomatoes, and garlic were faboulous! Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2008

      55

      have made this twice now and can highly reccommend it. the first time i made exactely as written... it was the first time i had prepared an israeli dish and was curious as to what it was like. the second time i used roma tomatoes as, the first time the tomatoes i used went to mush then nothing (british tomatoes in winter i am afraid). I found with the roma tomatoes, second time round it was better. Second time I also added a teaspoon of sugar and the same amount of good quality balsamic vinegar but ommitted the paprika and it was very good. we used it as a type of condiment (immagine a sweet pepper chutney). i think it would be good on bruschetta topped with mozzarella. really glad i tried it. thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Matbucha

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.1
     
    Calories from Fat 170
    72%
    Total Fat 18.9 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 596.0 mg
    24%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 5.3 g
    21%
    Sugars 10.8 g
    43%
    Protein 3.3 g
    6%

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