Blueberry Matbucha
Dried BlueberriesSavory Center of Plate
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Portions: 8 appetizer/side/meze servings
Ingredients
- 2 tablespoons olive oil
- 2 large onions, diced
- 2 large red bell peppers, diced
- 2 cups whole, peeled tomatoes with their juice, crushed by hand
- 1 clove garlic, minced
- 1/2 teaspoon cumin seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 cup dried blueberries
Instructions
- Toast cumin and coriander seed in a small saucepan over low heat until fragrant.
- Grind cumin and coriander seed in a spice grinder.
- Place a heavy-bottomed 4-quart pan over medium-low heat. Add 2 tablespoons olive oil and sweat onions and peppers until they soften, about 10-15 minutes. Adjust heat as necessary to avoid browning the vegetables.
- Add the tomatoes, garlic and spices and simmer on low heat for about one hour, stirring as needed until all liquid has dissipated.
- Transfer matbucha to refrigerator until cool.
- Add dried blueberries and mix thoroughly.
Variations
You can use more or less red pepper flakes as desired for heat.
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