Matbucha
Red bell peppers char briefly under the grill, skin peels off. Tomatoes (fresh or tinned) and the peeled peppers blend coarse. Chopped garlic, hot green chilli and oil heat in a wide pan; the tomato-pepper mix joins. Cooks down slow 75 minutes, stirring occasionally, until very thick and jammy. Paprika, cumin, salt, sugar fold in late.
Sides