Salat Medbucha (cooked salad)
Ingredients (as always, as organic as possible)
3 or 4 Green (or red or yellow) Peppers
3 or 4 (or 5) Jalapeño Peppers
1/3 cup Olive Oil
2 - 3 Pounds Roma Tomatoes
Celtic Sea Salt
1 clove Garlic (minced)
2 Tbl Honey (or
1/3 Cup Extra Virgin Olive Oil
1 Tbl Paprika
Cayenne Pepper (to taste)
This recipe takes a long time
to prepare. In Morocco, the Jews spend all day Friday cooking for
the Sabbath meal, which is that night. This is one of the cooked
salads they make, refrigerate, and serve cold. For you Americans on
the go, it's best to make this while you're preparing lunch or dinner
(or both) in your spare time, then let it cook down while you're eating
dinner (stir once in a while just to check up on it) then cool it
overnight and serve the next day.
You should note the lack of spices in this dish
because you are doing everything you can to bring out the flavor of
the tomatoes. And since I am posting this during the harvest season,
I want you to use freshly picked, locally grown, Roma tomatoes. You
can substitute cans of diced tomatoes, but be sure to buy organic or
you'll get BPA in your food. Most organic brands coat their cans so
you don't have to worry about BPA.
First you have to roast the peppers to remove
their skins. One method is to put then in cookie pans (you can lay
down a layer of foil) and bake for 20 minutes at 400 degrees, then
turn them with tongs and do the other side for 20 minutes. You can also broil, but
you have to be close by to monitor and turn often. What you want is
to loosen the skin so that you can peal it away, open them up, toss
out the seeds (you'll have to do some scraping). Once that's done to
all of the peppers, chop them up good and add to your tomatoes
(don't worry, you'll see that they're already simmering below).
Once you've started roasting the peppers, start a
big pot boiling and wash the tomatoes. Once the water is boiling,
add the tomatoes and set the clock for one minute. We're just
blanching them. When the clock
goes off, drain the water. Now go check on those peppers.
Now comes the fun part, once the tomatoes have
cooled to the touch, you're going to pinch off the head of the tomato with
your thumbnail and from the other end squeeze the skin so that the tomato meat falls
into the pot. You will skin every tomato like this until you've got
a big batch of naked tomatoes with NO extra water. Add
the salt, honey (erythritol), and minced garlic, and start simmering
the tomatoes. You are going to simmer them down till all the juice
is gone and you have a very thick paste.
When your peppers are ready, chop them up well and
add them. Chop up your jalapeno pepper finely and set aside.
Now go eat because it will take about an hour and
a half to cook down slowly. Never too hot. You don't want to burn
this. Just let it simmer, check and stir often enough.
About a half hour before the sauce is cooked down
thickly, you'll want put the olive oil in a pan, add the jalapeno
peppers and the paprika and fry it all up stirring all the while.
When the jalapeno peppers
are nice and soft, add that entire pan to the mixture and stir. Keep
simmering till it's nice and thick. You will know when the sauce is
done because the watery spots that boil up slowly disappear and all
you've got is thick sauce. Remove from heat, set aside, and
when cool, store in a covered bowl for the next day.
My Jewish friends love to eat this salad by
dipping sweet bread in it. Nothing is more decadent than tearing off
a piece of sweet bread and dipping it in Salat MedBucha.
This bread is quite possibly one of the highest foods on the
glycemic load index. I truly believe it's not what you do Saturday
night that counts, but what you do the rest of the week, so
indulging in this treat isn't all that bad for you. However, that
being said, we have created a high protein, low carb, no gluten
focaccia bread for you that is just as good for dipping, and much
more filling than sweet bread.
You can find that recipe here:
Bread (Gluten Free) With Sun Dried Tomatoes.