As a gift to our readers Bayla Haskel has given UNORTHOBOXED two recipes to share with you. This recipe courtesy of Bayla Haskel and www.vegitout.com

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The Easiest Matbucha Ever (no stove)

You know I’m all about making incredible meals in the oven.

Matbucha is a classic dip in Israel served at the table along with Challa and tahina on Shabbat but having to babysit anything on the stove is a pain!

That’s why I love when I can just stick fresh ingredients in the oven, let them do their thang, and poof, done.

This does require a food processor or hand blender but that takes two seconds. (Pro tip: hand blender is a quicker clean 😉)

Ingredients

1 red bell pepper

1 yellow onion (classic matbucha doesn’t have onions, but we don’t use a sweetener here, so the onion gives us natural sweetness instead)

1 tomato

3 tbsp olive oil

1 tsp smoked paprika

2 tsp cumin

1 tbsp parsley (dried or fresh)

1-2 tsp salt

Pinch of pepper

Instructions

Step 1

Preheat the oven to 200 C/ 392 F. Line a medium-size baking pan with baking paper. Wash the bell pepper and remove stems and seeds. No need to cut. Add to the baking pan. Peel onion, wash tomato and add to the baking pan whole. Drizzle with olive oil and close the baking paper around the veggies.

Step 2

Bake in the oven for an hour or until very soft. Transfer to a food processor or a tall container to use a hand blender. Process until all pieces are broken down but not smooth.

Serving Suggestions:

Serve as a dip at the Shabbat table or along with any meal during the week in place of ketchup.