Matisha Mhassela Recipe

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Matisha Mhassela



(Spiced Tomato and Honey Coulis) "This specialty comes from the Imperial City of Fez, the culinary capital of Morocco. The smooth melange of cooked tomatoes, honey and spices may be served on its own or as a salad, or a palate cleanser between the courses of a 'diffa', or feast. It is traditionally eaten with a spoon." From "Cooking at the Kasbah" by Kitty Morse. Note: I reduced the tomatoes from 5# to 3#. If you want this vegan, substitute with a suitable sugar-palm sugar for example.

pinch tips: How to Peel Tomatoes


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about 1 1/4 cups


Stove Top


3 lb
fresh tomatoes peeled, seeded and coarsely chopped (best quality!)
3/4 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
pepper (not specified but a 70/30 combination of black pepper and cayenne pepper was tested)
2 Tbsp
honey (good quality!)
1/4 c
whole blanched almonds, toasted and chopped (did not blanch the almonds)

Directions Step-By-Step

In a large sauce pan, combine the tomatoes, cinnamon and ginger. Partially cover the pan and cook over LOW heat, stirring once or twice until the mixture has the consistency of a thick puree, about 1-1 1/2 hours. (Afterthought: you could probably use a crock pot to prep the tomatoes.)
Add the pepper and honey. Cook, stirring until the honey dissolves about 4-5 minutes.
Transfer the mixture to a serving bowl. Garnish with the toasted almonds and serve. Note: I liked the coulis best at room temperature.

Will keep up to a week, covered in the refrigerator.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Moroccan
Dietary Needs: Vegetarian, Dairy Free
Hashtag: #sauce coulis