thinking mom
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 Wed, Jan 08 2014, 9:16 am
Here you go:
Matbucha
5 red peppers, cubed
2-3 tomatoes, cubed
1 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. turmeric
2-4 cloves garlic, crushed
Dash of hot pepper, if desired
Oil
Pour oil on the bottom of a small-medium pot and heat on low. Add pepper cubes. Let soften and then add tomato pieces Let the two cook over low, for anywhere from 40 minutes to 8 hours, checking frequently so it doesn’t burn. The longer they cook the softer and tastier they'll be.
Once soft, mash them with a potato masher. Add spices and mix. Cook on low heat for an additional 15-20 min.
This recipe can be easily doubled and even frozen although it slightly changes the taste.
I made it and my kids really liked it. I'm not a big matbucha fan but it definitely had an authentic taste.
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