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matisha mhassela

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

(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.

yield serving(s)
method Stove Top

Ingredients For matisha mhassela

  • 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)

How To Make matisha mhassela

  • 1
    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.)
  • 2
    Add the pepper and honey. Cook, stirring until the honey dissolves about 4-5 minutes.
  • 3
    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.
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