This take on <a href="https://food52.com/recipes/72766">North African matbucha</a> swaps the traditional red bell peppers for green, and blends in plenty of fresh green herbs and za’atar, giving the dish a verdant hue. Serve it on top of roasted chicken, fish, meat, or veggies. Or add it to a mezze spread, served with crackers or grilled pita for dipping. <br /> <br /><em>Reprinted with permission from <a href="https://www.amazon.com/Little-Book-Jewish-Appetizers-Koenig/dp/1452159130?tag=food52-20">Little Book of Jewish Appetizers</a>, by Leah Koenig (Chronicle, August, 2017). <br /> <br />

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