Cook with Me: 3 Shabbat Salads: Matbucha • Moroccan Carrots • Beet Salad | Orthodox Jewish Mom

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In this video I share 3 Shabbat salad recipes we love and regularly make and serve for Shabbat in our home. Recipes below:
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Matbucha

10 lbs tomatoes
8-10 cloves of garlic
1 Anaheim pepper
1 jalapeño pepper
1 serrano pepper (optional)
1 cup neutral oil
1/2 cup sugar
1 1/2 tsp salt
1/2 tsp paprika

Peel the tomatoes. (We take each tomato and score the bottom with an x, just a little, enough to break the skin, not enough to slice it. Set a large pot with water on the stove to boil. When the water is boiling, carefully add the tomatoes into the boiling water. Soon you will see the peels start to come off. Remove the tomatoes.) Once the tomatoes are cooled, peel each tomato and remove the area where the stem attaches to the tomato. Place the tomatoes aside in a bowl. Take 8 to 10 cloves of garlic. Peel and set aside. Take 1 anaheim pepper, 1 jalepeno, and 1 serano pepper. Wash, dry, & set aside. Take 1 red bell pepper, wash, dice, set aside. Take garlic, smash, then chop. Add this to the bowl with the red bell pepper. Remove stem of the aneheim pepper by slicing off the top, cut in half, remove the white part from inside, slice into thin slices & set aside. Remove the stem of the jalepeno by slicing off the top, slice in half & clean the seeds. Slice jalepeno & set aside. Remove the stem of the serano pepper by slicing off the top, slice into thin slices & set aside. Take the tomatoes, slice in half, chop them up, place them in a bowl & set aside. In a large pot, add a cup of a neutral oil. Add bell pepper & garlic. Stir. Cover & set temp to low. After 5 minutes add the other peppers, stir, & raise heat to high. Add tomatoes, mix. Add 1/2 cup sugar. Stir. Cover pot. Stir often. After an hour uncover pot, reduce heat to medium. Add 1 & 1/2 tsp salt & stir. Add 1/2 tsp paprika, stir. Simmer until it reduces to no liquid. As it begins to reduce, use a potato masher to mash tomato mixture. Stir every 10 to 15 minutes as it reduces. When liquid has reduced, turn the heat to low. Simmer 20-30 mins.Mixture should have reduced several inches and should be a thick sauce with no liquid.
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Beet Salad

4 beets
1 teaspoon Sugar
1 onion
Fresh chopped cilantro
1/2 tsp salt
1 tsp cumin
pinch black pepper
1/2 cup oil

Take 4 beets and cut off the top and the bottom of each one. Then place the beets in a medium sized pot. Add water and place on the stove over medium to high heat. Add a teaspoon of sugar in the water. After about an hour to an hour and a half, check your beets to see of they are done. A fork should go through the beets fairly easily. Drain your beets, then let them sit to get to room temperature so they will be comfortable to handle. Once they are cooled, peel the beets. Slice off end & discard. Slice beets into bite size or smaller pieces. After they are cut, place them in a large bowl. Take onion, peel, & thinly slice. Add to your bowl of beets. Add freshly chopped cilantro (about two big pinches), half of tsp of salt, tsp of cumin, pinch of black pepper, juice of 1 lemon, and 1/2 of a cup of mild oil. Mix.
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Moroccan Carrot Salad

15 carrots
1 tsp sugar
8 cloves fresh garlic
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1 tsp salt
1/4 cup fresh chopped cilantro
Juice of 1 lemon
2 tbsp oil

Washing and peel the carrots, cut the tip and end off of each carrot, and place them in a pot for boiling. Add water to your pot so the carrots are covered and move to your stove top. Turn your heat on high, and add 1 tsp sugar to the water. Bring it to a boil. Leave the carrots to cook for about 30 minutes. You don’t want to over cook them, they should be tender but not mushy. You want them to hold their shape. You can check them by poking them with a fork, it should go through smoothly. Then you know you are done. When they are done, drain the water and let them cool so you can easily handle them. Once they have cooled a bit, slice the carrots into small bite size pieces and set them aside in a bowl. Take 8 cloves of fresh garlic, peel, smash, then dice. Add your diced garlic to your sliced carrots. Add 1 tsp paprika, 1 tsp cumin, a 1/4 tsp black pepper, almost a tsp of salt, a 1/4 cup of fresh chopped cilantro, the juice of 1 lemon, and 2 tbsp of a nuetral. Mix & you are done!

#shabbat #Shabbos #CookWithMe #recipe
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