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Spices: Matbucha w/ Olives & Mint
Out of stock
Description: An everyday tomato condiment. For Moroccan Jews, summer means matbucha. The elements are simple - little more than peak-season tomatoes, hot green chiles, and garlic, with patience as the secret ingredient. Cooked together low and slow, these ingredients transform into a luscious, deeply concentrated and intensely flavored ‘cooked salad’ or sauce that pairs effortlessly with just about everything.
Want to learn more about Matbucha, check out the product page on NY Shuk's website! Matbucha
Ingredients: Jersey Tomatoes (Tomatoes, Water, Salt), Manzanilla Olives (Olives, Water, Salt, Citric Acid), Non-GMO Sunflower Oil, Preserved Lemon Paste (Lemons, Lemon Juice, Salt), Garlic, Paprika, Salt, Spearmint, Tumeric.
VEGAN | ALL NATURAL | NO SUGAR | MADE IN THE USA
Uses: Gently simmer eggs in matbucha to make a standout shakshuka; Serve it over pasta (with meatballs or without!) for a Moroccan spin on marinara, or up your hamburger and hot dog game, using matbucha in place of ketchup. Simmer fish or chicken in matbucha to make a lavish stew with minimal prep. Use matbucha as a braising sauce for vegetables (green beans, potatoes, eggplant and more!); stir it into cooked lentils, chickpeas, and beans; and make it your new favorite sandwich spread (Ron loves it on a schnitzel sandwich!). Or simply swirl it onto hummus or labneh just before serving. Of course, we won’t judge if you wind up eating half a jar of our matbucha standing in your kitchen with a sleeve of crackers by your side. In fact, we have done the same thing ourselves.
Want to learn more about Matbucha, check out the product page on NY Shuk's website! Matbucha
Ingredients: Jersey Tomatoes (Tomatoes, Water, Salt), Manzanilla Olives (Olives, Water, Salt, Citric Acid), Non-GMO Sunflower Oil, Preserved Lemon Paste (Lemons, Lemon Juice, Salt), Garlic, Paprika, Salt, Spearmint, Tumeric.
VEGAN | ALL NATURAL | NO SUGAR | MADE IN THE USA
Uses: Gently simmer eggs in matbucha to make a standout shakshuka; Serve it over pasta (with meatballs or without!) for a Moroccan spin on marinara, or up your hamburger and hot dog game, using matbucha in place of ketchup. Simmer fish or chicken in matbucha to make a lavish stew with minimal prep. Use matbucha as a braising sauce for vegetables (green beans, potatoes, eggplant and more!); stir it into cooked lentils, chickpeas, and beans; and make it your new favorite sandwich spread (Ron loves it on a schnitzel sandwich!). Or simply swirl it onto hummus or labneh just before serving. Of course, we won’t judge if you wind up eating half a jar of our matbucha standing in your kitchen with a sleeve of crackers by your side. In fact, we have done the same thing ourselves.