Matbucha, a Moroccan-inspired
Its vibrant red color and complex flavor profile of spices and vegetables
It’s also fun to say… MAAT-BOO-KA!
It can be served as a chunky salad or dip,
It can also be a sauce to dress vegetables like grilled okra as a nice vegetable side dish, or piled on grilled steak, chicken, or fish.
You might just find yourself wanting to keep a tub of it in your fridge, at the ready, to spice up any meal spontaneously, as they often do in Israel.
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- 6 cloves garlic, peeled and smashed
- 1” piece garlic root, minced
- 1/2 bunch Italian parsley, top half only, chopped
- 1 ounce olive oil
- 8 ounces onion, rough chop
- 1 pound red peppers, fire roasted, peeled and seeded
- 1 tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon chili flakes
- 1 tablespoon cumin ground
- ½ tablespoon Spanish paprika
- 3 cups canned San Marzano tomatoes
- Saute onions, ginger, and garlic in olive oil.
- When onions become translucent and shiny, add roasted red peppers, spices, and canned tomatoes.
- Simmer about 15 minutes. Add parsley and remove from heat.
- Transfer to blender and pulse to blend until chunky but well- combined consistency.
- Season to taste.
- Serve as a side dish, dip, or topping to fish or chicken.