Schnitzel Recipe and Rachel’s Matbucha Recipe

Rachel’s Matbucha Recipe

Schnitzel Recipe and Rachel’s Matbucha Recipe

¼ cup extra virgin olive oil

10 large cloves of garlic, peeled and

4 28oz cans of whole tomatoes

4 large red bell peppers

1 large green bell pepper

1 small can of fire roasted green diced
    chiles or 2 teaspoons red chili flakes or
    2 jalapeño peppers 

1 teaspoon kosher salt

1 teaspoon sweet paprika

Preheat oven to 400°F.

• Place the red, green and jalapeño peppers on a baking sheet and roast in the oven until skins are slightly charred. 

• Seed the peppers and peel off the charred skin. Chop the peppers into long strips and set aside.

(A simple method is to immediately place the roasted peppers into a paper bag and let them steam for 20 minutes, causing the skins to fall away easily. Leave more seeds if you prefer a spicier matbucha or add more chili peppers to your pot.) Chop the peppers into long strips and set aside.

• Heat the oil in a heavy pot over low heat, then add the chopped garlic.

• Drain the liquid from the canned tomatoes and set it aside. Roughly chop the tomatoes into large chunks, then add tomatoes to the pot. Bring to a simmer over medium low heat. When the mixture starts to bubble, cover the pot and reduce heat to low.

• Keep stirring the tomatoes every 30 minutes. If the tomatoes become too dry add some of the reserved tomato juice. 

After cooking for 4 to 5 hours, the tomato mixture will be quite thick.

• Add the roasted peppers, salt and paprika and simmer for another 30 minutes.

Sandwich Assembly:

Challah roll, slit to leave a flap



Israeli pickles, sliced 

French fries, optional 

Fried eggplant, optional

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