Matboucha Tutorial and Recipe Suggestions

About a month ago I shared with you my Matboucha recipe.  It’s a spicy, cooked salad from Morocco. It’s a staple in my household.  I make it every Friday for our Sabbath meal as my husband is of Moroccan decent.  I am including a video tutorial on how to prepare it as it is a little tricky for beginner chefs and recipe suggestions on how to use this delicious salad will be posted below.

 

 


Recipe Suggestions:

1.  Eat with charred pita and hummus.  It’s delicious either hot or cold.

2.  Incorporate it into a sandwich like grilled cheese or as a burger topping.

3.  Top off a seared salmon filet with a spoonful of Matboucha.
5.  Use it in a quiche. Spoon a generous helping into a store bought pie-crust.  Beat 4 eggs with salt and pepper, pour them into the pie shell.  Add smoked provolone on top and bake for 50 minutes at 350F.

6. Start an omelet with olive oil and Matboucha.  Then add your beaten eggs and cheese once the moisture has evaporated.

7.  Top of rice or quinoa with Matboucha and a chopped hard boiled egg.

Truly the options are limitless!

Shakshuka Pizza with a Beer Bread Crust

shakshouka pizza.jpg

One thing about cooking is that I like to use an ingredient or leftovers to make something new. Last week I shared with you my recipe for matbucha.  Which you can find here. You will need to make it in order to complete this recipe-as it becomes the sauce for my pizza.

Shakshuka is basically matbucha with basted eggs on top.  It’s a really popular breakfast food in Israel. Every restaurant has their own version and it’s incredibly delicious along with some pita bread or some Israeli salad.  I saw a video last year on how to make this pizza but they just used tomato paste, onion, and some spices. Tomato paste has such a strong flavor and such a richness that I think it would be overwhelming. I believe using the leftover matbucha makes for more complex flavor.

Ingredients:

2 1/2 c. of flour, plus a little extra for rolling out the dough

1 c. beer

1 tbsp. sugar

1 tbsp. salt

6 tbsp. matbucha

2 c. feta cheese crumbles

4 eggs

Directions:  Pre-heat oven to 350 F.  Mix flour, salt, and sugar together in a large mixing bowl with either a standalone mixer or hand mixer on medium for a minute.  Pour in a cup of beer and mix until a dough is formed on medium, scraping the sides down. Roll out the dough on a floured surface and transfer onto a baking sheet.  Spread the matbucha out over the dough and crack four eggs over different areas of the pizza, nesting the eggs throughout. Then sprinkle your feta crumbles all over.  Bake for 25 minutes and enjoy!!!

Matboucha Recipe

matbouchaMatboucha is a warm tomato and bell pepper salad eaten commonly in Israeli and Moroccan cultures.  It’s one of my husband’s favorite foods.  Typically, in a Moroccan home the first course of a meal has several cooked and raw salads which are followed which a chicken/fish/beef course.  My husband’s grandmothers used to make 12 salads for the sabbath meal every week I’ve been told! That’s a lot of vegetables to chop!  I typically do four or five vegetable dishes for the sabbath dinner and this is one of the regulars.

Ingredients:

8 beefsteak tomatoes

1 c. of water

1 red and 1 green bell pepper

2 red chili peppers

6 cloves of garlic

1 onion

1 beef bouillon cube

1 tbsp. olive oil

1 tsp. salt

1 tsp. pepper

1 tbsn. cumin

Rinse all the tomatoes and cut and X into each one of them on the bottom. Fill a large pot with water and place of tomatoes in.

Boil the tomatoes about 30 minutes -you should see them peeled start to shrivel up on the tomatoes. Then place them into a bowl with ice to cold shock them. Once the tomatoes are cool enough to touch peel off the skinfrom the bottom where the x is.  Add 1 tbsp. of olive oil into a pan.  Dice both of the bell peppers. Dice half of the onion. Place the peppers and onion into a large pan and cover with one couple water. Allow the water to soften the peppers on medium high heat, partially covered.


Peel the six cloves of garlic, dice the tomatoes and place them all into the pan along with the peppers and onion. Fill up a coffee cup halfway boiling hot water toss the bouillon cube, the salt and pepper with the cumin in to the cup. Break up the cube of bouillon with a fork, stir and blend the spices with the hot water and pour over the vegetables.  I use a vegetarian beef bouillon cube but you can use the real thing. Rinse  and add the two chili peppers, whole, with the salad. Allow everything to cook on medium heat partially covered. Use a potatoe masher to mash the vegetables down a little as you go.

Stir about every five minutes making sure nothing is burning on the bottom of the pan and then smooth over the mixture with the large spoon to see if there still liquid in the mixture. You’re looking to see that all the liquid evaporates out enjoy left with this sort of soft melange of vegetables and spices. Once all the liquid has evaporated turn the heat off and enjoy with a side of pita bread or challah bread. It’s delicious to make a sandwich with it with hummus or with hard-boiled eggs. I’ll be teaching you how to use it in a pizza in a future post.