Char the peppers, hot pepper and tomatoes whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.
Stove
💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2
Transfer to a bowl, cover tightly and leave 10 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3
Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.
Colander
To assemble
4
Chop the tomatoes and the roasted peppers.
KnifeCutting board
💡Peel the roasted peppers and the tomatoes: the skins are tough and bitter and stay in the spread as strips.
5
Put the tomatoes, the peppers, the garlic and the sugar in a pot and bring to a boil. Turn down to medium heat and simmer 10 minutes, until the tomatoes break down and release their liquid.
⚙ SimmeringStovePot
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6
Mash the tomatoes and the peppers with a spoon.
7
Mix the oil, paprika, cumin, cinnamon and salt in a small bowl and add to the pot. Turn down to low and simmer 40–50 minutes, stirring every 10 minutes, until the liquid evaporates, the texture is jammy and red oil floats on top.
⚙ SimmeringStovePot
💡The secret is patience: low heat, a long time, and frequent stirring so the matbucha doesn't stick to the bottom.
8
Add the cilantro and stir.
9
Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week.
163calories
3 gprotein
11 gcarbs
11 gfat
● protein 8%● carbs 28%● fat 64%
Per serving (287 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
