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Madbucha Recipe

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This recipe for Madbucha, by , is from Tali's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tali Navon

Category:
Category:

Ingredients:  
Ingredients:  
* 3 -26oz cans of diced tomatoes or 5 lbs or roma tomatoes peeled and diced

* 2 Serrano peppers cut up seeds out or 3 Jalapeno peppers cut up seeds out

* 1 red bell pepper seeds out cut up

* 3-4 cloves of garlic minced

* 2 tbsp sugar

* 1 tsp salt

* 1/3 cup extra virgin olive oil

* 1 tbsp paprika (optional) I only add it when using fresh tomatoes to add red coloring

Directions:
Directions:

1. For canned tomatoes: take all ingredients except seasoning and put in food processor for about 30-45 seconds to blend everything together
2. in a medium saucepan combine everything. Bring to a simmer over medium-high heat.
3. Add a swirl of olive oil.
4. Reduce heard to medium/low, till the madbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down;
5. When most of the liquid has evaporated and the mixture is quite thick, you are ready to add the oil.
6. In a small bowl, whisk together olive oil and paprika.
7. Pour the seasoned oil into the pan and stir. Let it cook for 30 minutes more stirring every 5 minutes.
8. Towards the the end of cooking, taste the mixture and adjust the seasoning as desired.
9. Remove from heat and allow to cool completely. It is best served at room temperature or chilled.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours - 2.5 hoiurs
Personal Notes:
Personal Notes:
If using fresh tomatoes you'll need to cook tomatoes, peel them after cooled and diced.
Follow rest of directions.

You can use leftover madbucha for shakshuka...recipe in book.

 

 

 

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