Matbuha may be referred to tas a type of Salsa, though this does not capture its true nature. However, this post is not meant to discuss the fine differences. It is for those who want to prepare it at home.So, here goes:
First and foremost, this recipe is only a guideline. I mean, what could go wrong when you combine tomato, garlic, bell pepper, and long cook them together? There must be about 1 zillion versions to it. This one is simply the one I have narrowed in in the years I have been preparing it.
Nothing is sacred here, apart from the Witch's instructions.
The quantities are for about 1-1.25 liter of Matbuha
Ingredients
- Cooking oil 3-4 tbs
- Bell Peppers 3 reds, 2 greens, 1 yellow
- Chilli Peppers 1-2 pcs (you can also use green hot ones)
- Garlic 10-12 cloves
- Tomatoes 6-10 pcs according to size. Preferably ripe ones, almost smooshy.
Spices / Seasoning
- My list: Atlantic salt, Crushed black pepper, Red Morrocan Paprika with oil, Cumin, cardamon, Date honey (or Honey), finally - Hawaij (Optional. if you can find it).
- Must: Salt & Pepper, Red Paprika, Cumin, Brown Sugar (instead of the date honey).
Preparation
A note on the Chili peppers: It is quite hard to detemine how hot they really are. My method is to cut one in the middle and taste a small ring. If it burns, use just one. if not, use this one and try the other the same way, to decide if you need the whole second one, or just half.
Next: Garlic 10-12 Cloves, peel, cut in half horizontally if the cloves are big, throw into the pot and mix.
Next: Tomatoes
Seasoning:
Add: 1 tsp of salt, 1tsp of minced black pepper, 2 tsp of Red Paprika, 1 tsp of Cumin, 1-2 tbs of dates honey, 1/2 tsp of Hawaij (if you have), 1/4 tsp of Cardamon..
