Better than Best Matbucha Salad!

Matbucha is an Arabic word for cooked salad. It’s made from tomatoes, red bell peppers, chili peppers, garlic and olive oil. It was brought to Israel by Jews from Morocco, Algeria, Tunisia and Libya and each variety has its own balance of flavors.

My daughter called me the other day to tell me she made the best matbucha she’s ever tasted! (She rather suspected it had a lot to do with the fact that she used Galilee Green Olive Oil. She said the flavor of the fresh ingredients was completely enhanced by the rich full taste of GGOO)

Since I thought I made the best matbucha (here’s my ‘old’ recipe)  she’s ever tasted I figured this one must be really, really good!

And she’s right. I made it and it’s better than mine! Well now this one is mine, so I still have the best one!

We use matbucha as an appetizer alongside other mediterranean dips or as a topping for baked potatoes or grilled meats.

Any way you serve it you’ll be adding a burst of flavor to your meal!

Better than Best Matbucha

makes about 2 cups

The best freshest ingredients!

Ingredients:

• 20 medium tomatoes
• 1 red bell pepper chopped
• 1 small green chili pepper chopped (or half to cut down on the heat)
• 1 bulb garlic diced
• 3 tablespoons GGOO
• 1 tsp sugar
• 1 teaspoons sweet paprika
• salt to taste

Directions:

1. 1. Boil enough water in a saucepan large enough to submerge all the tomatoes.
   2. After water is boiling turn off flame and place the washed tomatoes in the hot water for about 10 minutes.
   3. Remove with a slotted spoon cool and peel.
   4. Chop tomatoes then place in a strainer so the liquid drips out. Don’t squeeze it though.
   5. Saute chopped red pepper, chili pepper and garlic in 3 tablespoons GGOO over low heat so it softens well and doesn’t burn.
   6. When the pepper mixture is softened, add a teaspoon of sugar and chopped tomatoes and cook over low heat, stirring often, until liquid is all absorbed and tomato/pepper mixture is mushy and jam-like.
   7. If the liquid is absorbed and it needs more cooking to get the right texture, cover the pan and cook another 10 minutes.
   8. Remove from heat, add paprika and then salt to taste.

This freezes beautifully!