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Appetizers

Matbucha (Spicy Cooked Tomato and Pepper Salad)

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15 min
Prep
50 min
Cook

Ingredients

  • 6 tomatoes, diced
  • 2 red bell peppers, diced
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp chili flakes
  • 1 tsp sugar
  • Salt to taste

Method

  1. Heat olive oil in a wide skillet and sauté the bell peppers for 5 minutes until slightly softened.
  2. Add garlic, paprika and chili flakes, cooking for 1 minute until fragrant.
  3. Add the diced tomatoes and sugar, and simmer uncovered over low heat for 40–50 minutes, stirring occasionally, until thick and jammy.
  4. Season with salt to taste.
  5. Cool to room temperature.
  6. Serve as a starter with fresh bread.

Introduction: Brought by Moroccan Jewish immigrants, matbucha is a slow-cooked, spiced tomato and pepper relish served cold or at room temperature as a staple starter alongside bread across Israeli tables.

Cultural Background: Brought by Moroccan Jewish immigrants, matbucha is a slow-cooked, spiced tomato and pepper relish served cold or at room temperature as a staple starter alongside bread across Israeli tables.

Tips: A long, slow simmer is key; the mixture should reduce down to a thick, deeply flavored relish.

Variations: Some versions add a pinch of cumin or a squeeze of lemon at the end. Naturally vegetarian and vegan.

Storage: Refrigerate in an airtight container for up to 1 week.

Reheating: Serve cold or at room temperature; not typically reheated.

FAQs:

Q: Can I use canned tomatoes?

A: Yes, canned crushed tomatoes work well and can shorten the cooking time slightly.

Q: How spicy is matbucha traditionally?

A: It has a gentle warmth from chili flakes and paprika, adjustable to taste.

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