Matbucha Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 19, 2014
Im moroccan and we call it felfel in the chark region of Morocco... Its a recipe with a lot of trial and error until you find the best balance between everything in the dish... Fire roast the peppers and place them in a clear plastic bag to let them steam so the skin will be easier to take off. Once the skin is off try not to rinse them because you will lose flavor. Chop them up the same size as tomatoes.Mince as much garlic as you want and cook in about 3 tblspns of cooking oil with 2-3 tomatoes if you are using 5 peppers. Salt,pepper, paprika and let all ingredients simmer for about 20 min.( You can add spice by roasting a hot pepper and chopping it up as well)
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Reviewed: Apr. 6, 2011
I had high hopes for this recipe. It has all the ingredients we love. It just didn't measure up. To begin with we ended up cooking it way longer than 2 hours to get the extra liquid to evaporate. Then when we served it the next day as a side it was not well liked. There was a lot left over. I tried to salvage it and make a sauce but something about the flavor and the skins just didn't work.
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Cooking Level: Intermediate

Home Town: Lake Leelanau, Michigan, USA


 
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