Matbucha Dip with Pita Chips

Ingredients

• 1000 g Tomatoes
• 2 large Bell Peppers
• 6 cloves Garlic
• 0.5 cup Olive Oil
• 1 tablespoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Chili Flakes
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 4 each Pita Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Core and cut the 1000 g Tomatoes into roughly 2.54 cm pieces. Core and cut the 2 large Bell Peppers into roughly 2.54 cm pieces. Peel and mince the 6 cloves Garlic.
2. 2Heat the 0.5 cup Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 150°C. Add the minced 6 cloves Garlic and cook for 1 to 2 minutes, stirring constantly, until it smells fragrant but has not browned.
3. 3Add the 1000 g Tomatoes and 2 large Bell Peppers to the pot. Stir in the 1 tablespoon Paprika, 1 teaspoon Cumin, 0.5 teaspoon Chili Flakes, 1 teaspoon Salt, and 1 teaspoon Sugar.
4. 4Bring the mixture to a simmer over medium heat, then immediately reduce the heat to low, about 95°C. Cover the pot and cook for 45 minutes to 1 hour, stirring occasionally, until the vegetables are very soft and have broken down.
5. 5Taste the mixture and add more 1 teaspoon Salt or 1 teaspoon Sugar if needed. If you prefer a smoother texture, carefully use an immersion blender to partially blend the dip directly in the pot.
6. 6While the matbucha is simmering, prepare the pita chips: Preheat your oven to 175°C. Cut the 4 each Pita Bread into 8 wedges each. Arrange the wedges in a single layer on a baking sheet. Brush the wedges lightly with a little of the 0.5 cup Olive Oil. Bake for 8 to 10 minutes, or until the edges are golden brown and the pita chips are crispy.
7. 7Serve the matbucha dip warm or at room temperature with the prepared pita chips.

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