Biology:Matbucha
Matbucha (Arabic: مطبوخة, maṭbūkhah; French: salade cuite[1]) is a North African[2] condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours.[3] It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course.
Matbucha has been brought to Israel by Moroccan Jews and is now a staple in the country, it may be enjoyed as a dip or used as a base for shakshouka.[3]
Preparation
Matbucha is prepared by cooking tomatoes, bell peppers, chilis, and garlic over low heat for many hours until they cook down into a smooth, thick spread similar to jam in consistency.[3]
Commercial variants
Brands include Sabra (by Osem), Achla (by Strauss-Elite), and others. In recent years, matbucha has become available in the United States under the New York Shuk brand,[4] among several others.[5][6]
There is also a version made with eggplants.
See also
- List of Moroccan dishes
References
- ↑ "Salade cuite". https://jel.jewish-languages.org/words/5368.
- ↑ "Matbucha". 26 October 2013. https://theculturetrip.com/africa/tunisia/articles/12-north-african-dishes-you-need-to-try/heirloom-tomato-salad-moroccan-style/.
- ↑ 3.0 3.1 3.2 Gur, Janna (2014). Soul Food: From Minsk to Marrakesh.
- ↑ New York Shuk. "New York Shuk Middle Eastern Pantry". https://www.nyshuk.com/.
- ↑ Arazi, Leetal. "Matbucha (An everyday tomato condiment)". https://www.nyshuk.com/matbucha.
- ↑ Yoked, Tzach. "The Israeli New Yorkers Trying to Turn Matbucha Into the New Hummus". Haaretz. Haaretz. https://www.haaretz.com/israel-news/.premium.HIGHLIGHT.MAGAZINE-the-israeli-new-yorkers-trying-to-turn-matbucha-into-the-new-hummus-1.10454484.
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