Shared by Uriel Benzrihem
Shared by Uriel Benzrihem
Matbucha with Jalapeño
Yield: 4 to 6 servings
Matbucha with Jalapeño
Yield: 4 to 6 servingsFamily Journey
Fez, MoroccoLod, Israel
New York City
This recipe was shared by Uriel Benzrihem. Read more about his family in "For Five Generations, This Family Has Marked Fridays With Chickpeas" and try his recipes for fried eggplant with garlic and cumin and moroccan chickpea stew with fish.
Ingredients
- 6 ripe plum tomatoes
- 1 red bell pepper, deseeded and chopped into ¼ inch pieces
- 1 jalapeño pepper, chopped into ¼ inch pieces
- 5 garlic cloves, finely chopped
- ¼ cup vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon sweet paprika
Preparation
Step 1
Bring 4 cups of water to boil. Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for 3 minutes. Drain the water and peel the tomatoes.
Step 2
Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, jalapeño pepper, and garlic. Cook the vegetables, stirring every 10 minutes to prevent scorching. Cook for about 45 minutes to 1 hour or until the vegetable liquids have reduced.
Step 3
Add vegetable oil, salt and paprika and continue cooking, stirring often, until the tomatoes and peppers are jammy, about 45 minutes to one more hour.
Step 4
Serve the matbucha with pita or challah. Leftovers will hold in the refrigerator for 5 days.
