Matbucha (a Tomato Based Salad Of Moroccan Origin)

Therefore when the trial comes (and often remains), we understand that while in the trial we are being firmly held in His wise and loving arms. As the trial humbles us, it manifests a weakness in us that causes us to cast a greater dependence on Him. We are forever weaned of our self-sufficiency and our self-reliance and learn to trust in His resources and not our own. God provides perfectly measured, sufficient grace (His divine assistance through the Holy Spirit) enabling us to remain in the trial with our faith intact. We are enabled to depend more on His strength and not our own. And we are enabled to trust Him for the working of Christlikeness in our lives (Jas. 1:2-4).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Moroccan		1	Servings

INGREDIENTS

8		Tomatoes, I ask the
		greengrocer for the soft
		ones and he sells them at
		very low price up to 10
		Garlic
		Hot paprika
		Black pepper
		Red and green peppers
		Onions
		Mushrooms
		Oil

INSTRUCTIONS

a
Peel the tomatoes by plunging them into boiling water and then into
cold water. Cut in half and squeeze the juice out by squeezing the
tomatoes through your hands (I recommend doing this in the bottom of
your sink as they squirt!)  Cut the tomatoes into chunk sized pieces
and put in a medium sized  saucepan. Dice the onions, red and green
peppers. Add the spices and  sliced mushrooms. Dice garlic and add.
Pour oil on top with a free  hand. Cook, uncovered, over a high flame
to bring to a rapid boil.  Then, lower the flame and cook covered,
until most of the liquid has  evaporated. Stir once in a while to
prevent boiling.  Serve cold, as an appetizer. Good eaten with fresh
challah. It is as  spicy as you make it, but naturally sweet due to the
tomatoes. My  kids really love it.  (btw' you can prepare a large
amount and freeze)  Posted to JEWISH-FOOD digest by Helen Ring
<aring@shani.net> on Sep  25, 1998, converted by MM_Buster v2.0l.

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