Middle Eastern Cooked Salad

    (8)
    10 hours 40 min

    Also known as matbucha. Tomato and peppers are slowly cooked over the hob for no less than two hours, drizzled with lemon juice and chilled until ready to serve. It's a wonderful salad for the summer.


    4 people made this

    Ingredients
    Serves: 6 

    • 4 tablespoons extra-virgin olive oil
    • 3 cloves garlic, finely chopped
    • 5 tomatoes, chopped
    • 5 green peppers, chopped
    • 1 Scotch bonnet chillies, chopped or to taste
    • 1 teaspoon paprika
    • 1 teaspoon ground black pepper
    • 1 pinch sea salt (optional)
    • 1 lemon, juiced

    Method
    Prep:20min  ›  Cook:2hr20min  ›  Extra time:8hr chilling  ›  Ready in:10hr40min 

    1. Heat the olive oil in a large pot over medium heat. Stir in the garlic, tomatoes, pepper and chillies. Season with paprika, black pepper and sea salt.
    2. Cook, stirring occasionally for 20 minutes until the vegetables are tender. Reduce heat to low, cover and cook until the liquid evaporates and the salad thickens, about 2 hours more. Stir in the lemon juice and refrigerate overnight before serving.

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (7)

    by
    7

    I had high hopes for this recipe. It has all the ingredients we love. It just didn't measure up. To begin with we ended up cooking it way longer than 2 hours to get the extra liquid to evaporate. Then when we served it the next day as a side it was not well liked.  -  06 Apr 2011  (Review from Allrecipes US | Canada)

    by
    6

    Im moroccan and we call it felfel in the chark region of Morocco... Its a recipe with a lot of trial and error until you find the best balance between everything in the dish... Fire roast the peppers and place them in a clear plastic bag to let them steam so the skin will be easier to take off. Once the skin is off try not to rinse them because you will lose flavor. Chop them up the same size as tomatoes.Mince as much garlic as you want and cook in about 3 tblspns of cooking oil with 2-3 tomatoes if you are using 5 peppers. Salt,pepper, paprika and let all ingredients simmer for about 20 min.( You can add spice by roasting a hot pepper and chopping it up as well)  -  19 May 2014  (Review from Allrecipes US | Canada)

    by
    5

    Small variation to this recipe. Put 2 tbsp of oil, peel and chop 1 whole garlic head finely, Place garlic in pan and start cooking, add salt, pepper, in the meantime take 2 large cans of diced tomatoes and drain them as much as possible in a colander, squeeze to get the most water out of it. Add tomatoes to the garlic on low fire, Add 3 or 4 grilled and peeled green bell peppers. Once the water is evaporated, it may take 2 to 3 hours Add the secret ingredient that is powdered dried red bell pepper, hard to find but can be found online, put the powder in about 4 tablespoon of Virgin Olive oil and pour into the casserole. Put fire on high for about 3 minutes stirring constantly. Take it off the stove and let it cool. It turned out great and made a whole batch which can be frozen.  -  18 Dec 2014  (Review from Allrecipes US | Canada)

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