Ingredients: Ingredients: 1 can Med Cuisine Roasted Red Peppers in brine, drained and cut into 1 cm pieces 4-5 garlic cloves, thinly sliced 1/4 cup olive oil 2 tbsp Med Cuisine Filfel Chuma 1 tbsp tomato concentrate 1 flat tsp sugar 1/3 cup boiled water Instructions: Prep the Pan: In a wide pan, pour in the olive oil and add the thinly sliced garlic while the pan is still cold. Place the pan on the stove over medium heat. Cook Garlic: Heat the pan until the garlic sizzles and becomes fragrant. Add Peppers: Add the diced roasted red peppers and stir-fry for 2-3 minutes. Incorporate Spices: Mix in the Filfel Chuma, tomato concentrate, and sugar. Continue to stir-fry for another 2 minutes. Simmer: Pour in the boiled water and reduce the heat to low. Let the mixture simmer for about 15 minutes, or until most of the water evaporates and the matbucha reaches a thick, jam-like consistency. Cool and Serve: Allow the matbucha to cool down before serving. Enjoy with fresh, fluffy bread, hummus, and tahini.
