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May 8, 2017
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Picnics are a popular summer activity all around the world and Israel is no different. Matbucha, a traditional Moroccan dish, is a popular side to grilled meat and accompanying salads.This cooked tomato dip is a family recipe, best served as a mezze (part of a selection of small appetizer dishes) and eaten with bread.


2 tbsp.            sunflower oil

1                      onion, finely diced

4                      large, ripe tomatoes, chopped

1                      green pepper, diced

1                      red chili, sliced

3 cloves         garlic, sliced

250 ml           (1 cup + 2 tsp.) water

2 tbsp.            sugar

2 ml                (1/2 tsp.) salt

pinch of freshly ground black pepper


Fry onions in oil until soft and translucent. Add the rest of the ingredients and cook on a low heat for 20–30 minutes until reduced to a third of what you started with and have a thick consistency.

Cook’s note: Be sure to use ripe, or better still, over-ripe tomatoes.

Serves 4–6

Source: Tal Smith, Sababa: Middle Eastern and Mediterranean Food

Photo Credit: Russell Smith Photography

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