Matbucha

Recipe by KosherCook
READY IN: 5hrs 20mins
SERVES: 4
YIELD: 1 Pint
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
  • Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
  • Cut tomatoes in half and squeeze out the juice and seeds.
  • Cut tomatoes in chunks.
  • Peel the skin from the bell peppers and remove the seeds and stem.
  • Cut bell peppers in chunks.
  • Add all ingredients to a soup pot and pour oil over top.
  • Bring contents to a boil, then turn down to a medium heat.
  • Cook covered for 2 hours.
  • Remove cover and cook uncovered until most of the liquid has evaporated.
  • Stir occasionally to prevent burning.
  • Refrigerate and serve cold.
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