Pepper and tomato jam

Pepper and tomato jam

Makbouba

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This delicious Judeo-Arab dish consists of roast tomatoes and peppers slowly simmered in olive oil with garlic and herbs until they are almost the consistency of marmalade. Sometimes a little ground caraway or cumin is added. Makbouba is usually served at room temperature with warm flat bread, but it can also be used to stuff eggs or as a sauce for pasta.

Ingredients

Quantity Ingredient
450g tomatoes
2-3 red or green peppers, about 350g
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 teaspoon ground cumin
1 bay leaf
a sprig of thyme
salt
freshly ground black pepper

Method

  1. Roast the tomatoes and peppers under a hot grill until blackened all over. Rinse under cold water and remove the skins. Cut in half and remove the seeds. Cut the peppers into strips and roughly chop the tomatoes.
  2. Heat the olive oil in a large frying pan, add the garlic and cook for 1 minute. Add the cumin, bay leaf, thyme, peppers and tomatoes. Season with salt and pepper, then simmer, uncovered, for about 1 hour or until the liquid has evaporated and the sauce has reduced to a jam-like consistency. Serve cold.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again