Madbucha
Discover the vibrant flavors of Madbucha, a traditional North African tomato and roasted red pepper salad that brings bold, smoky, and subtly spicy notes to your table. This classic dish combines slow-simmered Roma tomatoes, fire-roasted bell peppers, and garlic with warm spices like cumin and paprika, creating a rich, jam-like condiment that's both comforting and versatile. Its slow-cooked process allows the flavors to meld beautifully, resulting in a dish that's perfect as a dip, spread, or side dish. Whether served chilled or at room temperature, Madbucha shines as part of a mezze platter, paired with crusty bread or pita. Easy to make and packed with Mediterranean and North African appeal, this recipe is a must-try for lovers of bold, homemade flavors!
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Recipe Information
Ingredients
- 5 medium Roma tomatoes
- 2 large Red bell peppers
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper (optional for heat)
Instructions
Start by preparing the tomatoes. Boil water in a medium pot and score a small 'X' on the bottom of each tomato using a sharp knife.
Place the tomatoes in the boiling water for 30-60 seconds, then transfer them to a bowl of ice water. Peel the skins off the tomatoes once cooled and dice them into small cubes.
Roast the bell peppers over an open flame or under the broiler until their skins are charred and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and dice the peppers.
In a large pan, heat the olive oil over low heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently to avoid burning.
Add the diced tomatoes and bell peppers to the pan. Stir well to combine.
Sprinkle in the paprika, cumin, salt, sugar, black pepper, and cayenne pepper if using. Mix thoroughly.
Simmer the mixture on low heat for 60-90 minutes, stirring occasionally. Allow the liquid to reduce, and the mixture should thicken into a jam-like consistency.
Taste the matbucha and adjust seasoning if needed. Remove from heat and let it cool completely.
Serve the matbucha chilled or at room temperature with bread, pita, or as part of a mezze platter.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 25.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
