Matbuha Abu Libbi

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

Peppers: Place the cooking oil in a mid-size pot.and start the fire. Cut the red bell peppers to slices, and the green and yellow into squares (Why? becsause! the witch taught me so). Not to small, so they will not burn, and no seeds. Move each cut bell pepper to the pot, so the oil temperature is maintained high. Cut the Chili pepper to rings and add them in last.

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.

It is important to keep mixing every now and then to keep the bottom layer from burning and sticking.

Next: Tomatoes

You need to peel the tomatoes! You do! The witch said so, but also from personal experience. There are basicly two ways to do it. There is a special peeling tool (see pic.) 

The other way is through shock therapy: Make a cross-cut at the bottom of each tomato, place the tomatoes in boiling (they need to be quite hot) for 2-3 minutes, and move them into a bowl of cold (refrigerated) water. See also here: https://youtu.be/fiTZUjFg1hw. 

Optional but recommended: Add 1-2 tbs of tomato paste. Adds color and body. Can also add some taste if you happened to have "Millenial" tomatoes (great looking - no taste)

Now, chop the tomatoes salad size, and add to the pot. MIX.

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..  

 

A tip for seasoning: add only half the quantity for the dominant spices (e.g. salt, dates honey) and adjust when cooking is complete.

That's it. Let sit on low heat for about 1 hour, until the Matbuha gets thicker, richer, darker, and mature. I recommend leaving the cap on for most of the time, and removing it for the last 15 minutes or so. Don't forget to MIX every now and then. 

Finally, adjust tastes... 

Enjoy