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Matbucha
by
Sandi Poznanski
Calificación: 4.0
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,%20from%20the%20Arabic,%20ma%E1%B9%ADb%C5%ABkhah,%20is%20a%20dish%20consisting%20of%20roasted%20green%20peppers%20(I%20used%20red%20too),%20tomatoes,%20garlic%20and%20chili%20pepper.%20%20The%20name%20in%20Arabic%20means%20%22cooked%20salad%22.%20%20This%20is%20usually%20served%20as%20an%20appetizer%20or%20Meze%20(small%20dishes%20served%20as%20an%20appetizer%20in%20the%20Middle%20East%20and%20the%20Balkans)%20and%20at%20room%20temperature%20or%20even%20chilled.%20This%20would%20go%20wonderful%20as%20a%20spread%20on%20crackers%20too.%20%20I%20originally%20saw%20this%20recipe%20on%20Tory%20Avey's%20site%20called%20The%20Shiksa%20in%20the%20Kitchen%20%20To%20see%20how%20it's%20made,%20keep%20reading.%3C/p%3E%3Cp%3EMatbucha%3C/p%3E%3Cp%3EServes%204%3C/p%3E%3Cp%3E(you%20can%20even%20double%20it%20or%20triple%20the%20recipe)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ETo%20a%20large%20Dutch%20oven%20add%20the%20peppers,%20tomatoes,%20garlic,%20sugar,%20red%20pepper%20flakes%20and%20salt.%20%20Bring%20to%20a%20boil%20over%20medium%20heat.%20%20Once%20boiling,%20reduce%20heat%20to%20medium%20low%20and%20cook%20for%20about%2045%20minutes,%20stirring%20frequently.%20%20You%20don't%20want%20the%20mixture%20to%20stick%20to%20the%20bottom%20of%20the%20pot.%20%20Cook%20until%20the%20mixture%20is%20cooked%20down%20and%20the%20liquid%20is%20absorbed.%20%20While%20I%20was%20stirring,%20I%20also%20chopped%20the%20tomatoes%20and%20peppers%20even%20more.%3C/p%3E%3Cp%3EAfter%20the%20mixture%20has%20thickened%20and%20the%20liquid%20absorbed,%20add%20in%20your%20paprika%20and%20olive%20oil.%20%20Mix%20well.%20%20Cook%20for%20another%2015%20to%2020%20minutes.%20%20Once%20done,%20remove%20from%20heat%20and%20let%20cool%20to%20room%20temperature.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}