| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Tomatoes or 1 lg and 1 sm can of cooking tomatoes |
| 3 |
|
Green bell peppers or 5 cubanel |
| 3 |
|
Cloves garlic; cut in small pieces |
| 1/4 |
c |
Olive or vegetable oil |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Crushed red peppers; (or to taste) |
INSTRUCTIONS
The recipe for Madbucha sounds very similar to a Moroccan salad called
Chouchouka, a recipe I got when I took a Sephardic cooking course
years ago. The instructor said it is very popular in all of North
Africa, Turkey, Egypt, and Greece.
Squeeze tomatoes to remove juice and cut them into very small pieces.
Put peppers on foil and broil until skin is dry and dark on all
sides. Put in brown paper bag until cool enough to handle. Peel
peppers, remove seeds, cut into pieces the same size as the tomatoes.
Cook garlic, tomatoes, and spices in oil. Add peppers. Cook on medium
to low heat for 5 - 10 minutes. Lower heat and cook for 10 - 15
minutes, stirring from time to time. Cook very slowly. There must be
hardly any juice left (I think I always need to cook it longer)
Let cool completely. Serve at room temperature -- as a side dish or
with French bread or crackers for an appetizer.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson"
<paulaj@erols.com> on Jan 20, 1999, converted by MM_Buster v2.0l.
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