Matbucha
Matbucha is a flavorful North African tomato-and-pepper salad that's slow-simmered to perfection, creating a rich, jam-like texture bursting with smoky, savory, and subtly sweet flavors. Made with ripe tomatoes, roasted red bell peppers, and a touch of jalapeño for a mild kick, this simmered classic is enhanced with the warm spices of cumin, paprika, and garlic. The recipe involves peeling and roasting vegetables for extra depth of flavor, then combining everything in a slow, fragrant cook that infuses the dish with irresistible aromas. Whether served as a dip with fresh bread, a side dish, or part of a colorful mezze spread, this traditional staple is as versatile as it is delicious. Perfect for gatherings or enjoying as a make-ahead recipe, Matbucha is a must-try for fans of Mediterranean or Middle Eastern cuisine. Keywords: Matbucha recipe, North African tomato salad, simmered tomato and pepper spread, mezze platter ideas, Mediterranean side dish.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 2 large red bell peppers
- 1 medium jalapeño pepper
- 4 large garlic cloves
- 60 ml olive oil
- 2 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sugar
Instructions
Start by peeling the tomatoes. Bring a pot of water to a boil, score a small 'X' on the bottom of each tomato, and blanch them in the boiling water for about 2 minutes. Remove them and immediately place in a bowl of ice water to cool. Once cooled, peel away the skins and chop the tomatoes into small cubes.
Roast the red bell peppers and jalapeño over an open flame or in a preheated oven at 450°F (230°C) until their skins are charred and blistered. Place the roasted peppers in a bowl, cover with a lid or plastic wrap and let them steam for about 10 minutes. Peel off the skins, remove the seeds and stems, and chop the peppers finely.
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped tomatoes, red peppers, and jalapeño to the pan.
Mince the garlic cloves and add them to the tomato-pepper mixture. Stir well.
Season the mixture with salt, black pepper, cumin, paprika, and sugar. Stir to combine all the ingredients thoroughly.
Reduce the heat to low and allow the mixture to simmer. Stir occasionally to prevent sticking, and continue cooking until the liquid has evaporated, and the mixture is thick and jam-like, about 60 to 90 minutes.
Once cooked, adjust the seasoning to taste if necessary. Let the matbucha cool to room temperature before serving.
Serve as a side dish, spread, or dip with fresh bread or as part of a mezze platter.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 46.6 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3617 mg | 77% | |
*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.
