Event: Moroco (21 July 2018)
Made By: Paschal O'Hara
Paschal: "I cooked the mutbacha in the garden . Fire roasted the tomato peppers garlic and chillis then simmered for around 4 hours on a camping stove.
Ingredients (8 people):
- 1 whole head garlic
- 2 red bell peppers, washed, cored, and seeded
- 2–3 jalapeño peppers
- 2 tablespoons olive oil
- 3 large beefsteak tomatoes, or 8 plum tomatoes, diced small (settle for 1 28-ounce can diced tomatoes, liquid and all)
- ½ cup olive oil
- 2 tablespoons paprika
- 3 garlic cloves, minced
- Salt and pepper to taste
Method:
- Preheat the oven to 425°F.
- Slice about ¼ inch off the pointed end of the head of garlic, leaving the cloves exposed.
- Drizzle the olive oil onto the garlic and the peppers, place them on a cookie sheet, and roast for 30 minutes, or until the garlic is soft and the peppers are charred (the peppers might be ready a few minutes before the garlic).
- Press the cloves out of their skins while still warm and mash with a fork.
- Peel the peppers and cut them into thin strips.
- In a heavy, wide-bottom pot, bring the tomatoes, oil, and paprika to a boil.
- Reduce the heat to medium, add the roasted garlic and peppers, and cook covered for about 30 minutes, stirring frequently. Check the liquid.
- All of the liquid should evaporate, and the oil will resurface.
- If the oil has not resurfaced, cook uncovered for just a few more minutes, stirring to prevent scorching (if you neglect this step, you will not get the desired reduced Matbukha look and texture but a glorified tomato sauce).
- Add the minced garlic and the salt and pepper to taste.
- Let cool and store in a glass jar in the refrigerator. It will keep for up to two weeks (gentle reminder: No double-dipping!).
- Use a slotted spoon to serve so the oil stays behind. Makes about 3 cups.
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