MATBUCHA

This delicious slow cooked tomato based dip comes from Morocco and is the perfect addition to your Shabbat table. Served with warm Challah or fresh pita - we only have 1 word for this and that is YUM!

1white or yellow onion diced
1 red or orange pepper diced
1 jalapeno finely diced. If you like it hot keep the seeds and if not, just remove them
3-5 cloves of garlic minced
1-4 fresh tomatoes cut into chunks (whatever kind you have in the fridge and if you don't have any, that is ok)
1 tsp of both salt and pepper
2 tbsp paprika
1 tbsp smoked paprika
1/3 - 1/2 c of olive oil
1 large (20 oz) can of petite diced tomatoes
1 small (14 oz) can of tomato sauce

In a heavy bottom pot, heat your olive oil and add in the onions and pepper and gently cook for about 10 minutes until nice and soft. Stir often. Add in the chopped tomatoes if using and cook for another 10 or so minutes until they are nice and soft. Add in the garlic and jalapeno and stir a bit more. Cook for an additional 5 or so minutes until the garlic smells just perfect. Add in the salt, pepper and both paprika and stir. Add in some more olive oil if needed. Don't skimp on the olive oil. This is what helps make it so nice and creamy. Add in the canned tomatoes and sauce and reduce the heat to low. Stir it often and watch that the bottom does not burn. Reduce the heat if it does. Let it cook down for at least 2 to 5 hours. Taste for salt and heat and adjust as you like. Let it cool and serve it cold or at room temperature. It can sit for at least a week in the fridge if well sealed. Freezes and defrosts well.

 

GREEN OLIVE TAPENADE

1 jar of well drained stuffed green olives (the kind with the pimiento)
1/2 - 1 cup of mayo depending on your taste and the size of jar of olives

Place the olives and mayo into the bowl of a food processor or blender and pulse until you get the consistency you like. I like mine creamy but I have a friend who likes it chunky. 

Place it in a container and cover. I like to store it in the olive jar and when I'm nearing the end, I use what is left for salad dressing. It can sit in the fridge for 1-2 weeks. Great as a dip, served with any kind of meat or salmon and just for spreading on crackers or Challah.

 

BLACK OLIVE TAPENADE

1 jar of black of kalamata olives - well drained
1 tsp of salt
Zest of one lemon
1 tbsp of lemon juice
1-3 cloves of garlic
Up to 1/4 c of olive oil
1 tsp of hot pepper flakes 
1 tbsp of capers - drained (optional)

Place all of the ingredients in the bowl of your food processor and process until smooth. Use within 2 weeks - store in the fridge.