Matbucha
Matbucha is a spicy tomato dip best served with a side of pita bread. I recently learned about this incredibly delicious dish from Gaby Bujokas, the mother of a very good friend of mine from high school. Gaby is from Morocco. Growing up, whenever I was at her home, she would serve Moroccan mint tea which is one of my favourites to this day. I still remember all the delicious Moroccan meals that she served in colourful platters. After launching JD in the Kitchen, I asked Gaby if she would share some of her recipes. She was thrilled to not only share them with me but she also came over to my home to teach me how to cook them and thank goodness because “a pinch of this and a pinch of that” needed to be measured out. We spent an incredibly fun day together cooking (and laughing) in the kitchen. I cannot wait until my next lesson from Gaby!
Ingredients:
- 1 green pepper
- 1 (28 oz) can diced tomatoes
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp + 1 tsp sugar
- 1 tbsp canola oil
Directions:
- Grill or roast the green pepper. Once softened, remove the skin and seeds and then dice.
- In a small saucepan over low to medium heat, add all the ingredients except the canola oil. Stir to combine and then cook for 45 minutes or until almost all the liquid has evaporated.
- Add the canola oil and additional sugar to taste. Stir to combine and cook for another 15 minutes.
- Remove from heat and serve at room temperature with a side of pita bread.
