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Forum
-> Recipe Collection
-> Salads & Dips
chocolate moose
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 Sun, Oct 14 2007, 9:24 am
Matbucha
from Goldroses's post, but I changed it a bit.
7 cut up tomatoes
1 diced green pepper
4 cloves garlic, minced - about 2 T
2 T paprika
3-5 T oilive oil
1/2 t turmeric - or more, to taste
few grinds of fresh black pepper
pinch of salt
Heat oil and then add all ingredients and mix.
Cook on high flame until it boils, then lower the flame to lowest level and let cook for at least 2 hours to thicken. Stir occasionally.
Eat cold. Mmmmmmmmmmmm
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mimsy7420
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Sun, Oct 14 2007, 9:38 am
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I wonder, do you think you can use diced canned tomatoes?
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greenfire
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Sun, Oct 14 2007, 10:56 am
you can probably use the canned ... but fresh is always better ...
it probably taste yum hot too ...
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chocolate moose
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Sun, Oct 14 2007, 11:01 am
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DH doesn't like canned tomatoes...we almost always sub. fresh for whatever a recipe calls for.
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chocolate moose
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Sun, May 11 2008, 5:51 pm
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I made this again and it took a full 3 hours to cook. be forwarned !
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flowerpower
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Sun, May 11 2008, 5:52 pm
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I know it takes a long time thats why I buy the sabra brand-they are pretty good
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Tehilla
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Sun, May 11 2008, 5:52 pm
I made mine differently, with bashinda's recipe...and it took between 1hr and 2hrs to cook.
I just made sure to do it while in the kitchen, already busy doing other things.
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chocolate moose
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Sun, May 11 2008, 5:52 pm
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I don't have bashinda's recipe......
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AlwaysThinking
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Wed, Feb 01 2012, 5:03 am
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In process of making this matbucha, as I have an excess of tomatoes, and neither me or DH like raw tomatoes! Thanks for the recipe, the matbucha smells delish already!
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Aribenj
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Sat, Feb 04 2012, 10:13 pm
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I made this for shabbos and it was a HUGE hit!!! SO GOOD!!!!
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be good
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Fri, May 04 2012, 12:01 am
just made this for shabbos. thanks for posting this recipe and many others!
where would I be without you, chocolate moose?
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black sheep
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Fri, May 04 2012, 12:33 am
chocolate moose, that sounds a lot like my recipe, except that I use about 30 tomatoes, 3 green peppers, 3 red peppers, and a whole head of garlic. and I cook it for about 8 hours.
one tip: I found that after all the liquid boils out (or, sometimes I drain it) I add a couple tablespoons of olive oil and let it simmer for about ten minutes, mixing it. this makes a huge difference. I only started doing this a few months ago, and people are going crazy for my matbucha since. (another tip that I don't recommend: when I'm feeling nuts, I grill the green peppers, two red peppers and 2 hot peppers, peel them, cut them, and add them to the cooked matbucha. yum! but also insane.)
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