Char the peppers 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 10–15 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 pepper.
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 pepper and the garlic in a pot and bring to a boil. Turn down to medium heat and simmer 40 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 pepper with a spoon.
7
Mix the oil, paprika, chili, cumin, turmeric and salt in a small bowl and add to the pot. Turn down to low and simmer 20–25 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 lemon juice and cilantro and stir.
9
Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week.
165calories
2 gprotein
7 gcarbs
14 gfat
● protein 5%● carbs 17%● fat 78%
Per serving (183 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)
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