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:

1. 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.

2. Cook Garlic: Heat the pan until the garlic sizzles and becomes fragrant.

3. Add Peppers: Add the diced roasted red peppers and stir-fry for 2-3 minutes.

4. Incorporate Spices: Mix in the Filfel Chuma, tomato concentrate, and sugar. Continue to stir-fry for another 2 minutes.

5. 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.

6. Cool and Serve: Allow the matbucha to cool down before serving. Enjoy with fresh, fluffy bread, hummus, and tahini.