Matbucha

Name: Matbucha
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Moroccan/Israeli
Ingredients: Ripe tomatoes, peeled and chopped — 800 g (28 oz); Red bell peppers, roasted and chopped — 300 g (10.5 oz); Garlic cloves, minced — 4; Sunflower or olive oil — 80 ml (1/3 cup); Sweet paprika — 10 g (1 tbsp); Cayenne pepper or hot paprika — 2 g (1/2 tsp); Sugar — 5 g (1 tsp); Salt — 8 g (1.5 tsp)

The Quirky Foodster Team

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15 min

Prep

55 min

Cook

Ingredients

Ripe tomatoes, peeled and chopped — 800 g (28 oz)
Red bell peppers, roasted and chopped — 300 g (10.5 oz)
Garlic cloves, minced — 4
Sunflower or olive oil — 80 ml (1/3 cup)
Sweet paprika — 10 g (1 tbsp)
Cayenne pepper or hot paprika — 2 g (1/2 tsp)
Sugar — 5 g (1 tsp)
Salt — 8 g (1.5 tsp)

Method

Heat oil in a wide heavy pan over medium heat; add garlic and cook briefly until fragrant.
Add chopped tomatoes and roasted peppers; stir in paprika, cayenne, sugar and salt.
Simmer uncovered over low-medium heat, stirring occasionally, 45-60 minutes, until thickened and the oil begins to
separate at the edges.
Mash some of the mixture with the back of a spoon for a chunky-smooth texture.
Cool to room temperature before serving; flavour deepens after resting.

Cultural Background: A cooked salad-sauce of slow-simmered tomatoes and roasted peppers, matbucha (meaning 'cooked' in Arabic) has North African Jewish origins, particularly Moroccan, and is now a beloved staple across Israeli cuisine, typically served as a room-temperature meze.

Tips: • Long, slow simmering is essential to develop matbucha's deep, sweet-savoury character. • Serve at room temperature rather than hot or cold for the traditional experience.

Variations: • Add a chopped fresh chile for extra heat. • Some versions include a diced eggplant for a heartier variation.

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

Reheating: Not applicable; traditionally served at room temperature. Nutrition (per serving) Approx. 55 kcal, 1 g protein, 4.5 g fat, 4 g carbohydrate per 60 g serving.

FAQs: What is matbucha traditionally served with? Fresh bread, as part of a meze or salad spread, alongside other Israeli and North African dips. Is matbucha spicy? Mildly to moderately spicy depending on the amount of cayenne or hot paprika used; adjust to taste.