NY SHUK
Middle Eastern Pantry (BROOKLYN, NY)
We’re constantly on the hunt for tasty gems to fill up our pantry with, and we’ve heard a rumor that NY Shuk’s Matbucha is a must-have for anyone looking to add explosive tomato flavor to their home-cooked dishes - or especially to make the Shakshuka of your dreams. NY Shuk was founded by Ron and Leetal Arazi with a mission to help bring Middle Eastern flavors into everyday cooking. Ron grew up in a Jewish Moroccan-Lebanese family in Israel and is a chef who has cooked in kitchens throughout France & New York City, working in some of Israel's most established kitchens. Leetal is heavily influenced by the rich flavors of her Middle Eastern upbringing. Her grandfather was a professional baker from Eastern Europe, and her Turkish grandmother is an accomplished Middle Eastern home cook.
What is Matbucha?
The name matbucha (pronounced mat-boo-ha) is derived from the Arabic word for cooking (tabkh), and essentially translates to “cooked stuff.” It is also called salade cuite or “cooked salad” in French, as well as frita, madurma, or salade juive.
Matbucha’s origins likely date as far back as the 16th or 17th centuries, when merchants traveled from New World to Old, bringing tomatoes from Mexico to Europe and North Africa. To preserve the short tomato season, just as Italians gently cook fresh tomatoes to use throughout the year as a base for sauces and stews, Jews from Morocco, Libya, Algeria, France, Israel and beyond simmer tomatoes with peppers and spices to make the delicious ‘cooked salad’ and sauce known as matbucha.
Variations of matbucha are found across North Africa and the Middle East: Some cooks flame-char their chiles, then slip off the skins before adding the sweet pepper ‘meat’ to the pot of tomatoes. Some employ spices, such as sweet or smoked paprika, cumin, or caraway, while others don’t use any spice at all. Each family has their ideal ratio of tomatoes to peppers, and some might swap fresh tomatoes for canned during the colder months. No two matbucha recipes are exactly the same - and yet, the slow-cooked richness and thick, jammy texture is a comforting constant.
Recipe: Sautéed Shrimp with Matbucha & Feta
“Seriously, this dish is SOOOOOO GOOOD! We have been making it for a quick dinner or a fancy appetizer when we have friends over. Serve with fresh bread, over pasta or rice.
You can swap the shrimp for cubes of any white firm fish and if you are looking for a vegetarian swap, roasted cauliflower will work wonders.”
-NY Shuk
Serves 4-6
Ingredients:
1 Signature Matbucha Jar
Feta cheese
mint/ basil/parsley, roughly chopped
Olive oil
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Instructions:
In a medium size shallow pan pour the matbucha and get to a boil. Once the matbucha reaches a boil, layer the shrimp in the pan and cook for 2-3 minutes on medium heat until the shrimp turns pink. Using tongs or a fork turn the shrimp and cook until the other side is also pink.
On a serving platter, place the shrimp with the sauce, crumble with your hands the feta on top, aadd the chopped herbs and finish by drizzling olive oil. Serve with fresh bread if serving as an appetizer or top a bowl of pasta/rice or just enjoy with a side salad for a carb free dinner.
Photos and recipe courtesy of NY Shuk
If you prefer a classic recipe for Shakshuka, click here
