Authentic Matbucha Recipe: A Slow-Cooked Moroccan & Israeli Delight
Discover Matbucha, a vibrant and deeply flavorful cooked salad that bridges the culinary traditions of Jewish Moroccan and Israeli kitchens. This exquisite dish, known in French as “salade cuite,” is a celebration of slow cooking, transforming simple bell peppers and tomatoes into a rich, complex spread. Seasoned with chili peppers for a gentle warmth, Matbucha is more than just a dip; it’s a versatile paste-like appetizer perfect for dipping with fresh bread, a robust base for beloved shakshouka, or a standout addition to any mezze platter.
Its irresistible texture and profound flavors develop through hours of gentle simmering, a testament to patience in cooking that yields truly remarkable results. Whether served warm or cold, Matbucha promises a taste experience that is both comforting and exhilarating, making it a beloved staple in homes across North Africa and the Middle East.
This thick, jammy spread is not only delicious but also visually appealing, making it a perfect centerpiece for an appetizer spread. Imagine it gracing your table alongside freshly baked unleavened bread, crispy toasted crostini, or even as part of an elaborate charcuterie board garnished with vibrant olives. The preparation of this Moroccan gem requires time, as it simmers for hours over low heat, allowing its flavors to deepen and meld into perfection. So, carve out ample time in your schedule to embark on this culinary journey – the wait is truly worth it.
What Is Matbucha?
Matbucha, pronounced mat-BOO-cha, is a chunky, cooked salad or spread celebrated across North African and Middle Eastern cuisines, especially popular at traditional Shabbat dinners. Its name itself, derived from the Arabic word “matbukhu,” literally means “cooked,” a direct nod to its signature slow-cooking process. Far from a raw salad, Matbucha transforms ripe tomatoes and sweet bell peppers into a rich, thick condiment through gentle, prolonged heat.
While some enjoy it as a cold salad, perhaps served alongside fluffy rice, its most beloved form is a hearty, chunky sauce destined to be spread generously over warm, crusty bread. Think of it as a sophisticated, smokier, and thicker version of a tomato sauce, reminiscent in some ways of Ukrainian Adjika, but with its own distinct character derived from roasted bell peppers and a subtle chili kick.
The magic of Matbucha lies in the meticulous slow cooking of its core ingredients: ripe tomatoes, beautifully roasted bell peppers, and a touch of chili peppers. This patient process reduces the mixture into a luxurious, paste-like consistency that is ideal for dipping. Its popularity has transcended its North African origins, becoming a cherished staple in regions like Israel and Syria, largely due to the abundant use of bell peppers and tomatoes – ingredients central to many Mediterranean diets. Interestingly, variations exist, such as Eggplant Matbucha, offering a delightful way to incorporate other seasonal vegetables.
Conveniently, many European markets offer pre-made roasted bell pepper and tomato salad, often canned in jars, providing a quick option for those short on time. These canned versions can be handy for a speedy addition to dishes like shakshouka (poached eggs nestled in a chunky tomato sauce). However, nothing truly compares to the depth and freshness of a homemade Matbucha.
At its heart, Matbucha is a chunky tomato sauce infused with the smoky sweetness of roasted bell peppers and just a hint of spice. Its flavor profile is a harmonious blend: smoky from the roasted peppers, slightly sweet from the naturally caramelized vegetables, tangy from the tomatoes, and a mere smidge spicy from the chili. This complex symphony of flavors is the direct result of the long, slow cooking method and the essential step of roasting the fresh bell peppers, which unlocks their deepest, most delicious potential. It evokes a similar comfort to a well-prepared sautéed eggplant or zucchini spread, yet it possesses an unparalleled depth and nuance thanks to the roasted peppers.
The Unique Flavor Profile of Matbucha
The allure of Matbucha lies not just in its versatility but in its captivating flavor profile. Each spoonful offers a complex dance of tastes and textures that is truly unique. The foundation is built upon the natural sweetness of ripe tomatoes and the deep, smoky notes imparted by perfectly roasted bell peppers. This combination creates a rich umami base that is both comforting and intensely satisfying.
The slow simmering process is key to developing this depth. As the vegetables gently cook down for hours, their natural sugars caramelize, and their individual flavors intensify, merging into a harmonious whole. This prolonged heat also breaks down the fibers, resulting in Matbucha’s characteristic thick, jammy, and slightly chunky texture—a delightful contrast to smoother dips.
A subtle but crucial element is the touch of chili pepper. Whether using dried chili, fresh jalapeno, or red pepper flakes, the heat is typically kept mild, designed to awaken the palate rather than overpower it. This gentle spice adds another layer of complexity, enhancing the overall experience without demanding attention. The final addition of olive oil not only enriches the texture but also provides a silky mouthfeel and helps to carry all the aromatic flavors.
The balance of sweet, tangy, smoky, and subtly spicy makes Matbucha incredibly addictive. It’s a flavor that lingers, inviting you to take another bite, and another. This unique blend makes it suitable for a wide range of pairings, from being a simple bread dip to an integral component in more elaborate dishes. It’s a testament to how simple ingredients, when treated with patience and care, can produce a truly extraordinary culinary creation.
Why Make Homemade Matbucha?
While store-bought Matbucha can be a convenient option, crafting it from scratch offers unparalleled advantages that elevate the final product from good to truly exceptional. The primary benefit of homemade Matbucha is the superior freshness and quality of ingredients you can choose. You have control over selecting the ripest tomatoes and the sweetest bell peppers, which directly translates to a more vibrant and flavorful dip.
Furthermore, making Matbucha at home allows for complete customization. You can adjust the level of spiciness to your preference, from a gentle whisper of heat to a more pronounced kick. The balance of sweetness and tanginess can also be fine-tuned, ensuring the Matbucha perfectly suits your palate. Want more garlic? Add it in! Prefer a richer, deeper color? A dash more paprika can do the trick. This level of control is simply not possible with pre-packaged versions.
The slow-cooking process, though time-consuming, is an integral part of the homemade experience. It’s a meditative act that allows the flavors to truly meld and deepen in a way that quick-cooking methods cannot replicate. This patience results in a texture that is exquisitely jammy and a flavor profile that is profoundly complex and nuanced, far surpassing the often-flat taste of commercially produced alternatives. Plus, there’s immense satisfaction in creating something so delicious and authentic from your own kitchen, filling your home with the inviting aromas of roasting peppers and simmering tomatoes.
Key Ingredients for Authentic Matbucha
Crafting a truly authentic and delicious Matbucha relies on a few simple, yet crucial, ingredients. The beauty of this dish lies in how these basic components are transformed through careful preparation and slow cooking.
- Tomatoes: The heart of Matbucha. While traditional recipes often call for hand-peeled fresh tomatoes, a high-quality canned diced tomato with its sauce and paste offers a convenient and equally flavorful alternative. If using fresh, aim for about 36 ounces (5-6 large, ripe tomatoes) and be prepared for a longer cooking time to reduce their water content. The goal is a rich, concentrated tomato flavor.
- Bell Peppers: Red bell peppers are preferred for their sweetness and vibrant color, which deepens beautifully upon roasting. Six large peppers are typically used. For an even more exceptional flavor, consider using Ajvarski Peppers, known for their huge size and incredible sweetness, which will truly elevate the dish. The roasting process is non-negotiable, as it imparts the essential smoky depth.
- Chili Peppers: These add the characteristic subtle heat. Dried chili peppers, sometimes labeled as Arbol Chili Pods, are a traditional choice. If unavailable, 1-2 fresh jalapenos (deseeded for less heat, or with seeds for more) or a teaspoon or two of crushed red pepper flakes to taste are excellent substitutes. The heat should complement, not overwhelm, the other flavors.
- Sugar: A small amount of sugar is vital. It doesn’t make the Matbucha sweet, but rather balances the acidity of the tomatoes and enhances the natural sweetness of the bell peppers, creating a more rounded flavor profile.
- Olive Oil: High-quality extra virgin olive oil is indispensable. It contributes to the rich, oily paste-like texture and carries the complex flavors beautifully. It’s added in two stages for optimal infusion.
- Salt: Essential for seasoning and bringing all the flavors into focus. Adjust to taste throughout the cooking process.
- Optional Garlic: For those who love a more pungent and aromatic dip, adding 2-3 cloves of minced fresh garlic early in the simmering process will introduce a fantastic depth of flavor. Authentic Matbucha often features a generous amount of garlic, so feel free to be bold here.
Equipment You’ll Need
Mise en Place
Equipment:
- A large baking sheet lined with foil for roasting peppers.
- A medium to large saucepan with a lid for simmering the Matbucha. A heavy-bottomed pot is ideal to prevent scorching.
- A wooden spoon for stirring.
- A chef’s knife and a cutting board for preparing vegetables.
Watch How to Make Perfect Matbucha!
Expert Tips for the Best Matbucha
Pro tip: When cooking Matbucha, always have a lid on, as the tomato mixture can splatter during the simmering process, creating a mess and wasting delicious sauce. A slightly ajar lid can help steam escape while minimizing splatters.
Patience is key: The true magic of Matbucha comes from slow cooking. Resist the urge to rush the simmering process; allow the flavors to deepen and the sauce to thicken naturally over time. This patience will be richly rewarded in the final taste and texture.
Don’t skip the roasting: Roasting the bell peppers is non-negotiable. It infuses the Matbucha with a crucial smoky depth that cannot be achieved by simply cooking the peppers on the stovetop. Ensure the skins are well-charred for easy peeling and maximum flavor.
Taste and adjust: Always taste your Matbucha as it simmers. Adjust salt, sugar, and chili to your preference. Remember, flavors intensify as the sauce reduces, so start with a conservative amount and add more if needed.
Cooling and peeling peppers: Wrapping the roasted peppers in foil immediately after taking them out of the oven creates a steamy environment that makes their skins incredibly easy to peel. Don’t skip this step!
How To Make Matbucha: A Step-by-Step Guide
This traditional Matbucha recipe emphasizes the rich sweetness of roasted bell peppers, creating a wonderfully balanced and slightly sweeter dip. If you prefer a more savory profile, don’t hesitate to add a little extra salt or even a pinch of smoked paprika for an added dimension of flavor. Remember, the true essence of Matbucha comes from patience and allowing the ingredients to slowly meld into a flavorful harmony.
- Roast the Bell Peppers: Begin by preheating your oven to a scorching 450°F (232°C). Line a large baking sheet with foil, which will make cleanup significantly easier. Wash your bell peppers thoroughly, then slice them in half lengthwise. Carefully remove all seeds and white membranes – these parts can be bitter.
- Place the bell pepper halves, skin-side down, onto your prepared baking sheet. Roast them for 30 to 45 minutes, or until the skins are visibly charred and blistered. This charring is crucial for developing the smoky flavor and makes peeling much easier.
- While your bell peppers are roasting, turn your attention to the tomato base. In a medium-sized, heavy-bottomed saucepan, combine the diced tomatoes, tomato sauce, tomato paste, dried chili peppers (or jalapenos), sugar, and salt. Bring this mixture to a gentle boil over medium heat, then immediately reduce the heat to low and let it simmer. Stir occasionally to ensure it doesn’t stick to the bottom of the pan.
- Once the bell peppers are done roasting and have developed those lovely charred skins, carefully remove the baking sheet from the oven. Immediately wrap the peppers securely in the foil they were baked in. Allow them to cool in the foil for about 5-10 minutes. This steaming process helps loosen the skins, making them incredibly easy to peel later.
- After the peppers have cooled sufficiently (they should be cool enough to handle), unwrap them. The skins should now peel off effortlessly. Once peeled, coarsely chop the roasted bell peppers and add them directly to the simmering tomato mixture in the saucepan.
- Simmer the Matbucha: Continue to cook the combined mixture over medium-low heat for another 30 minutes. It is crucial to keep the lid on, or at least slightly ajar, as the tomato mixture can splatter during this simmering process. Stir occasionally to prevent the bottom from scorching and ensure even cooking.
- After the initial 30 minutes of simmering with the peppers, stir in the olive oil and paprika. The olive oil will add a luxurious richness and help develop the characteristic paste-like consistency, while paprika enhances the color and adds a subtle earthy note. Continue to simmer for an additional 30 minutes, stirring periodically to prevent sticking.
- Serve: Your homemade Matbucha is now ready! It can be served immediately, warm, or allowed to cool completely and enjoyed cold. The flavors often deepen and meld even further after a day in the refrigerator.
Storing and Freezing Matbucha
Proper storage is key to enjoying your delicious homemade Matbucha for as long as possible. Cooked Matbucha behaves much like a hearty tomato sauce, which means it stores quite well.
- Refrigeration: Once your Matbucha has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-5 days. The flavors often deepen and meld even further overnight, so it can taste even better the next day!
- Freezing: For longer storage, Matbucha is an excellent candidate for freezing. Ensure the sauce is entirely cool before freezing. Spoon it into airtight freezer bags, leaving a little headspace for expansion, or into freezer-safe containers. Matbucha can be frozen for up to 3 months in a standard freezer, and potentially up to 6 months in a deep freezer without significant loss of quality. To use, simply thaw overnight in the refrigerator and gently reheat on the stovetop, stirring occasionally.
Having a batch of Matbucha ready in the fridge or freezer means you’re always just moments away from a quick, flavorful appetizer or a versatile addition to your meals.
How To Eat Matbucha? Delicious Serving Suggestions
Matbucha’s versatility is one of its greatest assets. Its rich flavor and appealing texture make it a fantastic addition to almost any meal. Here are some delectable ways to enjoy this Moroccan and Israeli delicacy:
- The Classic Dip: Perhaps the most traditional way to enjoy Matbucha is as a flavorful cold salad or a warm dip. Serve it simply with torn pieces of warm, fluffy Challah bread, soft pita bread, or crunchy toasted crostini. The bread acts as the perfect vehicle to scoop up the chunky, savory spread.
- A Robust Sauce: Matbucha makes an incredible chunky sauce for poaching eggs, creating a rustic and deeply flavorful shakshouka. It also pairs beautifully with flaky salmon or other white fish, offering a Mediterranean twist to your seafood dishes.
- Mezze Platter Staple: Arrange a beautiful mezze platter featuring Matbucha alongside other Middle Eastern favorites like hummus, baba ghanoush, olives, and fresh vegetables for an eye-catching and delicious spread.
- Garnish for Grains: Spoon Matbucha generously over fluffy white rice, couscous, or quinoa. It acts almost like a savory gravy, infusing your grains with its complex flavors.
- Shabbat Dinner Side Dish: Matbucha is a beloved fixture at Shabbat dinners. Its comforting and rich flavors complement a wide range of traditional main courses and sides, adding a touch of authentic Mediterranean warmth to your table.
- Enhance Salads and Bowls: Stir a tablespoon of Matbucha into a Shrimp Couscous Salad, grain bowls, or even simply drizzle it over a fresh green salad for an instant flavor boost.
- Sandwich or Wrap Spread: Use it as a flavorful spread in sandwiches, wraps, or even burgers, offering a zesty alternative to mayonnaise or other condiments. Its robust flavor stands up well to other ingredients.
From a simple snack to a sophisticated side, Matbucha adds depth, color, and a truly authentic taste to any culinary creation.
Frequently Asked Questions About Matbucha
How Long Will Matbucha Keep?
Homemade Matbucha, when properly stored in an airtight container, will keep fresh in the refrigerator for 3-5 days. For longer preservation, it’s best to freeze it beyond that point.
Can You Freeze Matbucha?
Absolutely, Matbucha freezes exceptionally well! To ensure the best quality, allow the sauce to cool completely to room temperature before freezing. Transfer it to an airtight freezer bag or a sturdy freezer-safe container. Matbucha can be stored in a standard freezer for up to 3 months, or even up to 6 months in a deep freezer. Thaw it overnight in the refrigerator before gently reheating or serving cold.
Is Matbucha Vegan?
Yes, traditional Matbucha made with bell peppers, tomatoes, olive oil, and spices is naturally vegan, making it a wonderful plant-based dip or spread for various dietary preferences. It’s a great option for those looking for flavorful vegan appetizers.
What Kind of Peppers are Best for Matbucha?
Red bell peppers are typically preferred for Matbucha due to their sweetness and vibrant color, which deepens beautifully when roasted. For an even more authentic and delicious flavor, large, sweet varieties like Ajvarski peppers are excellent choices. While red is classic, you can also use orange or yellow bell peppers for a slightly different flavor profile and color.
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Matbucha Recipe
Equipment
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18×13 baking pan (lined with foil)
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1 saucepan with a lid
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1 chefs knife
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1 cutting board
Ingredients
Ingredients:
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6 large red bell peppers (washed, membranes and seeds removed, and sliced in half lengthwise)
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3 whole dried chili peppers (or 1-2 small jalapenos)
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14.5 oz diced tomatoes
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15 oz tomato sauce
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6 oz tomato paste
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2 tbsp sugar
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1/3 cup olive oil
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1 tbsp paprika
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1 tsp salt
Instructions
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Line a large baking sheet with foil and preheat the oven to 450°F (232°C). Place halved bell peppers side down onto the baking sheet. Bake for 30-45 minutes or until charred skins. -
Meanwhile, combine the remaining ingredients except for the olive oil and paprika in a medium-sized saucepan. Bring to a boil, then reduce the heat to low and simmer. Stir occasionally to prevent the mixture from scorching. -
When the peppers have finished roasting, wrap them securely in the aluminum foil that they baked in. Keep the peppers in foil for 10 minutes. This helps the skin come off easily. -
Once the bell peppers have cooled in the foil, unwrap and peel the skins off the peppers. Then coarsely chop the peppers. -
Add the chopped peppers to the simmering tomato mixture and continue to simmer for 30 minutes over medium-low heat. Keep a lid on at all times, as the tomato mixture can splatter. -
After 30 minutes, add the olive oil and paprika to the tomato mixture and continue to simmer for an additional 30 minutes, stirring occasionally to prevent scorching. Serve warm over bread or cool.
Notes
- If you have an abundance of fresh tomatoes, use 36 oz of fresh diced tomatoes and omit the canned tomato products. You will need to cook down the tomatoes longer.
- Use any colored sweet bell peppers.
- Substitute whole dried chili peppers with 1-2 small jalapenos or a teaspoon of crushed red pepper flakes.
- Add salt to taste.
- Authentic Matbucha uses lots of fresh garlic (8-10 cloves).
Nutrition per serving