MATBUCHA
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.
Provided by KosherCook
Categories Peppers
Time 5h20m
Yield 1 Pint, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
- Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
- Cut tomatoes in half and squeeze out the juice and seeds.
- Cut tomatoes in chunks.
- Peel the skin from the bell peppers and remove the seeds and stem.
- Cut bell peppers in chunks.
- Add all ingredients to a soup pot and pour oil over top.
- Bring contents to a boil, then turn down to a medium heat.
- Cook covered for 2 hours.
- Remove cover and cook uncovered until most of the liquid has evaporated.
- Stir occasionally to prevent burning.
- Refrigerate and serve cold.
Nutrition Facts : Calories 235.2, Fat 18.9, SaturatedFat 2.7, Sodium 596, Carbohydrate 17, Fiber 5.4, Sugar 10.8, Protein 3.4
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Mamun Sikdar
[email protected]This matbucha is a bit too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less chili pepper next time.
Victor M Rivera
[email protected]I love that this matbucha is vegan. It's a great way to enjoy a delicious and healthy meal without any animal products.
Chandpur Telecom
[email protected]This matbucha is a great make-ahead dish. I always make a big batch on the weekend, and then I have it on hand all week for snacks, lunches, and dinner sides.
MdJibon Md
[email protected]I've never made matbucha before, but this recipe was so easy to follow. I'm so glad I tried it - it's delicious!
Mandy Khan
[email protected]This matbucha is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor, and they don't even realize they're eating eggplant!
Madina Mari jan89
[email protected]I'm not a big fan of eggplant, but I love this matbucha. The eggplant is roasted until it's soft and smoky, and it blends perfectly with the other ingredients.
Tania Astacio
[email protected]This matbucha is the perfect addition to any party or potluck. It's always a hit, and it's so easy to make.
Lerato Nicky
[email protected]I love the smoky flavor that the roasted red peppers give to this matbucha. It's the perfect balance of sweet and savory.
destiny munezero
[email protected]I was a bit hesitant to try this matbucha because I'm not a big fan of spicy food. But I'm so glad I did! The spice level is perfect - it's just enough to give the dish a little kick without being overpowering.
Taju sultan
[email protected]This matbucha is a great way to use up leftover roasted red peppers. I always have a few extra peppers in my fridge, so this is a great way to use them up before they go bad.
Ambar bhadur rana Ambar bahadur rana
[email protected]I love how easy this matbucha is to make. I always have the ingredients on hand, so it's a great last-minute dish to whip up. It's also really versatile - I've used it as a dip, a spread, and even a sauce for grilled chicken.
Preston Preston
[email protected]This is the best matbucha I've ever had! The flavors are so rich and complex, and it's the perfect combination of sweet, sour, and spicy. I will definitely be making this again and again.
Shuborna Shikdar
[email protected]I've made this matbucha several times now, and it's always a hit with my family and friends. It's so easy to make, and it's always delicious. I especially love the way the roasted red peppers add a smoky flavor to the dish.
Taurien Holden
[email protected]This matbucha is incredible! The flavors are so vibrant and complex, and it's the perfect balance of smoky, sweet, and spicy. I love that it's also super versatile - I've used it as a dip, a spread, and even a sauce for grilled meats.