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
Ingredients
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2
green bell peppers
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1-2
jalapeno pepper (to taste)
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6-8
ripe tomatoes
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2-3
cloves garlic
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1/3 cup
olive oil
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2 tablespoons
hot paprika
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1 teaspoon
salt
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1 teaspoon
pepper
Directions
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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.
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Cut the peppers open carefully - they will be filled with steam - and remove the stem and seeds.
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Using a knife, removed the charred skin. I always leave some on to add a slightly smoked flavor.
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Chop up the roasted bell peppers.
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Cut open the jalapeno pepper, remove the seeds and stem and chop it up.
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Dice the tomatoes
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and the garlic
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Simmer over a medium to high light for 20-30 minutes, stirring every few minutes with a wooden spoon.
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As the liquid evaporates, the mixture will become quite thick.
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Stir in the olive oil, paprika, salt and pepper.
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Cook for another 15 minutes, until well blended, and then allow to cool.
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You can serve matboucha hot, but my family prefer it at room temperature or slightly cooled, with pita or corn chips.
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