RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Matbuchah 2 - pareve
In article <34E80A32.58A3@statoil.no>, afg@statoil.no says... >Like all many cooks (and Saeed *is* a good cook), Saeed doesn't bother >measuring ingredients when he cooks, so you will just have to experiment >with the quantities. > >Matbouchah >---------- >Red onions >Green chilli peppers >Garlic >Tomatoes >Salt >Red chilli powder >Water > >Fry the onions, garlic and chilli peppers in a bit of good oil. Add the >rest of the ingredients and cook slowly until you have a thick paste. I guess this is one of those dishes which varies from cook to cook. The person I know who makes it told me he makes it only with blanched, chopped tomatoes, enough oil to keep from burning, garlic, sweet paprika, then salt to taste; optionally, add cumin or any other favorite spices. He sweats the tomatoes on a very low flame, even drains out the liquid if they are very watery, with the goal being to achieve a thick paste. I would have sworn he also uses red peppers, but I would have been wrong. ;-)
