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.
No Image
prep time
cook time
method
Stove Top
yield
about 1 1/4 cups
Ingredients
- 3 pounds fresh tomatoes peeled, seeded and coarsely chopped (best quality!)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper (not specified but a 70/30 combination of black pepper and cayenne pepper was tested)
- 2 tablespoons honey (good quality!)
- 1/4 cup whole blanched almonds, toasted and chopped (did not blanch the almonds)
How To Make matisha mhassela
-
Step 1In 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.)
-
Step 2Add the pepper and honey. Cook, stirring until the honey dissolves about 4-5 minutes.
-
Step 3Transfer 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salsas
Diet:
Vegetarian
Diet:
Dairy Free
Ingredient:
Vegetable
Culture:
Moroccan
Method:
Stove Top
Keyword:
#sauce coulis
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes