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Matbucha

February 8^th 2013

Contributed by:

Naomi Nachman

3 comments | Leave Comment

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Recipe

Matbucha

Times

Prep Time : 5 min
Cook Time : 15 min
Ready Time : 20 min

Servings

4 cups

Ingredients

1 tablespoon olive oil
1 large onion, cubed
4 cloves garlic, crushed
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1 bunch chopped cilantro, finely diced
1 tablespoon cumin
¼ cup sugar
Dash cayenne pepper
Salt and pepper to taste

Directions

In a sauté pan over medium heat, sauté onion in olive oil until soft and translucent, about 5 minutes. Add both cans of tomatoes, and continue to cook for 10 minutes. Add cilantro, cumin, sugar, and cayenne pepper. Stir gently and cook until cilantro has wilted into the mixture. Season with salt and pepper. Continue to cook for 15 minutes until liquid is reduced down, concentrating the flavors. Adjust seasoning if needed.

As seen in Joy of Kosher with Jamie Geller Magazine – Pesach 2012 – Subscribe Now

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About Naomi Nachman

Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

comments

3 Responses to Matbucha

says: Ronnie Fein

Love matboucha; use it instead of “southwestern” salsa when I have chips

Reply
says: Bracha E

Real matbucha is not made with onions, but with roasted green belll peppers. Obviously whoever came up with this recipe did not grow up in Israel.

Reply
says: Amy

If you want to make real matbucha, then you need roasted red peppers, one or more jalapeno, fresh tomatoes, no cilantro, and lots more oil.

Reply