Author Notes: Matboucha is a traditional Moroccan dish which has become very popular in Israel.
In summer (which often lasts from mid-March to end of October!), it is common to start a meal with a selection of cold "salads"- appetizers served with pita bread, crackers and olives. The most popular "salads"are hummus, techina, many variations on eggplant - and matboucha.
My family (despite solid East European roots) love this as a spicy addition to a meal - blending nicely with meat, chicken, cheese, pasta, or anything else for that matter. —Steve Morris
green bell peppers
jalapeno pepper (to taste)
cup olive oil
tablespoons hot paprika
- Preheat the oven to 400 degrees. Place the bell peppers on a sheet of aluminum and bake for about 20 minutes, turning every 5 minutes. They should be soft on the inside and slightly charred on the outside.
- Cut the peppers open carefully - they will be filled with steam - and remove the stem and seeds.
- Using a knife, removed the charred skin. I always leave some on to add a slightly smoked flavor.
- Chop up the roasted bell peppers.
- Cut open the jalapeno pepper, remove the seeds and stem and chop it up.
- Dice the tomatoes
- and the garlic
- Simmer over a medium to high light for 20-30 minutes, stirring every few minutes with a wooden spoon.
- As the liquid evaporates, the mixture will become quite thick.
- Stir in the olive oil, paprika, salt and pepper.
- Cook for another 15 minutes, until well blended, and then allow to cool.
- You can serve matboucha hot, but my family prefer it at room temperature or slightly cooled, with pita or corn chips.