Matboukha

Matboukha

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This dish can be eaten as a hot side dish like ratatouille, but we like to serve these cooked vegetables chilled as a side salad. The word ‘matboukha’ literally means cooked.

Ingredients

Quantity Ingredient
2 tomatoes
2 tablespoons raisins
1 onion, cut into large chunks
4 garlic cloves, crushed
3 tablespoons olive oil
1 large aubergine, cut into large chunks
2 courgettes, cut into large chunks
3 mixed peppers, cut into large chunks
1/2 teaspoon ground allspice
1 tablespoon vinegar
50g pureed tomatoes
2 tablespoons fresh coriander, chopped
2 tablespoons pine nuts
salt

Method

  1. Take the tomatoes, remove the seeds and cut into large chunks. Soak the raisins in lukewarm water for 15 minutes until softened, then drain.
  2. In a large pan over a medium heat, sauté the onion in the oil over a medium heat until golden. Add the garlic and cook for a couple of minutes, then add the aubergine and sauté until softened. Add the courgette and pepper and continue to sauté over a medium heat, tossing the ingredients frequently. Lastly add the tomato chunks.
  3. Season with the salt, allspice and vinegar, add the puréed tomato and lower the heat. Continue to toss for 5 more minutes over a low heat. Take off the heat and mix in the fresh coriander.
  4. Meanwhile, toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  5. Place the vegetables on a serving platter and garnish with the toasted pine nuts and raisins. Serve warm as a vegetable side dish or chilled as a salad.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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