Side
Matbucha (Slow-Cooked Tomato & Pepper Salad)
About
A jammy cooked salad of tomatoes and roasted green peppers rooted in the Jewish-Moroccan kitchens of Fassi and Meknassi households, simmered low until thick and served cold as a dip or meze.
Equipment
- Wide heavy frying pan
- Grill or gas flame
- Bowl
- Wooden spoon
- Knife
Ingredients
Ripe tomatoes1 kg
Green bell peppers4
Garlic cloves6
Hot green chilli1
Sweet paprika1 tbsp
Olive oil⅓ cup
Sugarpinch
Saltto taste
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