Matbuha (another recipe)

Category: Sauces
Kitchen: Jewish
Matbuha (another recipe)

Ingredients

Tomatoes 10 pieces.
Sweet red pepper 3 pcs.
Spicy pepper 2 pcs.
Garlic 4 tooth.
Tomato paste 3 tbsp. spoons
Vegetable oil 2 tbsp. l
Sweet paprika 1 tbsp. l
Ground black pepper 1 tsp
Salt 1 tbsp. l
Sugar 1 tbsp. l

Cooking method

  • Peel the tomatoes and cut into cubes.
  • Peel and cut sweet peppers into strips.
  • Peel hot peppers, cut into pieces.
  • Cut the garlic into thin pieces.
  • Heat vegetable oil, simmer garlic, sweet and hot peppers for 5-10 minutes until softened.
  • Add tomatoes and simmer a little more.
  • Add tomato paste, salt, sugar, pepper and paprika and simmer over low heat for about an hour, until boiled in half.

Note

Ikra Photos
I took the recipe from Ilana's cooking.

Vinokurova
Ludmila, and how to keep it for the winter ?. and so that without a refrigerator and a cellar, do you think it is possible ?.
kirch
AlenKa, sure you may. It takes a long time to prepare, I immediately close it in jars and store it in a closet, in the hallway. All my other blanks are there. There is no cellar, the refrigerator is not rubber
Vinokurova
Quote: kirch
There is no cellar, the refrigerator is not rubber
A similar story ... I want to try ...
thanks for the recipe ...
kirch
Try it, I like it. And the first recipe is also good, where without pepper.
Vinokurova
Ludmila, and how much is obtained from this amount? .. probably not so much?
Mikhaska
Lyudochka! The recipe is what you need !!! Thank you! Very tasty and right!
kirch
Quote: Vinokurova

Ludmila, and how much is obtained from this amount? .. probably not so much?
Yes a little. In my opinion, two half-liter jars.
Quote: Mikhaska

Lyudochka! The recipe is what you need !!! Thank you! Very tasty and right!
Thank you for paying attention to the recipe. Delicious with scrambled eggs. And it is also delicious with fried eggplants, stew them slightly in matbukh
Mikhaska
Oh, I'm in Israel, it's all different and with everything, sho got into my mouth, cracked ... You have a classic, Lyudmilka! That, sho dohtur prescribed! Suitable for everything!
kirch
Mikhaska
Yes, sobssno, there is no such a categorical difference. Agree? Many consider Israeli cuisine to be very framed. In fact, this is far from the case. If these are not kosher dishes, of course ...
kirch
Well, yes, the only difference is in Bulgarian pepper
Ikra
It's bad without pictures!
Here. With pepper. I boiled a little, but this was the first experience, and there was not much time. But since then (a picture of the middle of summer) this very matbukha has been done by me all the time.

Matbuha (another recipe)

A wonderful thing! And as a salad, and as a sauce for pasta and rice, and as a basis for a spicy soup, such as goulash: you can compose with hunting sausages in a few minutes, and everyone will be happy
Great recipe!
kirch
Ira, I'm glad that I liked the recipe. Without a picture, because I posted it out of season. And this year she did little. Almost all tomatoes died from late blight. Made according to a different recipe, where there is no pepper
solmazalla
Lyudmila, 10 pieces of tomatoes, how much do they pull by weight? Just last year I bought a tomato in canning boxes and it was all small. Probably 10 things won't be enough like that?
kirch
AllaI think the tomatoes are medium in size. I don’t bother about it. Well, if you are very small, you can increase the number.

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