Maghmouma
Maghmouma
4
20 minutes
3 hours
This delectable Tunisian tomato confit ‘salad’ is a caramelization bomb you have to try. Maghmouma, also known as mekbouba or merdouma, means ‘buried’ referring to the tomatoes being buried in olive oil as they cook down. Maghmouma originated in the ancestral Jewish communities of the Tunisian island of Djerba and is served as kémia (small plates that accompany a meal; the Tunisian equivalent of Korean banchan) for shabbat. Although the cooking process is long, it is super easy to prepare and totally worth it. This cherry tomato version of maghmouma with harissa is inspired by Rafram Haddad’s recipe as well as Jeff Koelher’s recipe from his book ‘The North African Cookbook’.
Ingredients
Cherry Tomatoes (sliced in half), 1.5lbs
Bell Pepper (sliced, lengthwise), 1
Extra Virgin Olive Oil, 4-5 tbsp
Garlic, 6 whole cloves and 6 minced
Harissa Paste, 2 tbsp
Kosher Salt, 1 tsp or to taste
Ground Caraway, 1 tbsp
Directions
1. In a medium sized pot, add the extra virgin olive oil, garlic paste, cloves; stir and simmer for 3 minutes on low heat.
2. Add the cherry tomato halves, bell pepper slices, harissa paste, salt, and gently stir for a few minutes then allow it to simmer with the lid off and without stirring for about 3 hours or until most of the water has evaporated.
3. Once it has completely reduced and there is nothing but thick caramelized goodness, turn the heat off, sprinkle the ground caraway on top, mix and stir as gently as possible until all the caraway is well incorporated then set aside and allow it to cool.
4. Serve it at room temperature or cold on a nice piece of toasted bread, on a cheese board, or as an accompaniment to your dinner or BBQ!
