Moroccan Matbucha Salad Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 25 Minutes
- Total Time
- 25 Minutes
- Yield
- 15 Servings
Tools You Will Need:
1 tbsp
1 tsp
1 dip pot
Garlic Presser
1 tsp
1 dip pot
Garlic Presser
Ingredients:
4 tbsp olive oil
8 cloves garlic, sliced
8 soft tomatoes, chopped
2 fresh green hot pepper, minced
3 tbsp tomato paste
1 tsp cumin
1 tsp salt
½ cup water
8 cloves garlic, sliced
8 soft tomatoes, chopped
2 fresh green hot pepper, minced
3 tbsp tomato paste
1 tsp cumin
1 tsp salt
½ cup water
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1. Heat the olive oil, and then slightly fry hot peppers and garlic.
2. Add tomatoes mix for 20 seconds, and cook the mixture for 15 minutes
on low fire.
3. Add tomato paste and the other spices, and gently mix the blend.
4. Add ¾ cup water, mix a little, and let the blend cook for 5 more
minutes until it gains a dense homogeneous texture.
Matboucha can refrigerated for 7-8 days
2. Add tomatoes mix for 20 seconds, and cook the mixture for 15 minutes
on low fire.
3. Add tomato paste and the other spices, and gently mix the blend.
4. Add ¾ cup water, mix a little, and let the blend cook for 5 more
minutes until it gains a dense homogeneous texture.
Matboucha can refrigerated for 7-8 days
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