Description
Matbucha is a flavorful North African cooked salad made from ripe tomatoes, roasted green bell peppers, garlic, and spices. Slowly simmered to develop a rich, deep taste, this mildly spicy and slightly sweet dish is perfect as a dip, condiment, or side, commonly served with bread or as part of a mezze platter.
Ingredients
Scale
Vegetables
- 2 green bell peppers
- 8 large ripe tomatoes, peeled and chopped
- 1 small jalapeño, seeded and minced
- 1 clove garlic, minced
Seasonings & Spices
- 1 1/2 tablespoons sugar
- 1 teaspoon chili pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon paprika
Oils
- 5 tablespoons extra-virgin olive oil
Instructions
- Roast Peppers: Preheat the oven to 400°F (200°C). Place the green bell peppers on a baking sheet and roast them until their skin is blackened and charred. Remove the peppers from the oven and allow them to cool. Once cooled, peel off and discard the skin, then chop the peppers into small pieces.
- Combine Ingredients: In a medium saucepan, combine the peeled and chopped tomatoes, roasted and chopped green bell peppers, minced jalapeño, minced garlic, sugar, chili pepper flakes, and kosher salt.
- Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Then reduce the heat to low and let it simmer uncovered for about 50 to 60 minutes. Stir every 10 minutes to prevent sticking and to allow the flavors to meld as most of the liquid evaporates.
- Finish: In a small bowl, whisk together the extra-virgin olive oil and paprika. Stir this oil mixture into the simmered tomato mixture and cook for an additional 10 to 15 minutes to meld the flavors. Remove from heat and let the matbucha cool to room temperature before serving. Adjust salt to taste if needed.
Notes
- Roasting the bell peppers imparts a smoky flavor essential to authentic matbucha.
- Matbucha can be served warm or cold as a dip, spread, or side dish.
- Adjust the amount of chili flakes and jalapeño to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This dish pairs beautifully with fresh crusty bread or as part of a Mediterranean mezze.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: North African, Moroccan
Keywords: Matbucha, Moroccan cooked salad, roasted pepper tomato dip, North African cuisine, spicy tomato sauce, Mediterranean side dish
