matbucha

Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika. Salade Cuite, Matboucha, Kosher, Vegan.

Matbucha

green bell peppers ((2 peppers))

jalapeno

56 oz diced tomatoes, or 8 large tomatoes peeled and diced ((2 large cans))

garlic,

tbsp sugar ((or to taste-- some people prefer it less sweet))

tsp chili pepper flakes ((or more to taste))

tsp salt

extra virgin olive oil

paprika

Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.

Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can add more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick, but it's not overly spicy.

In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.

Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.

When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.

In a small bowl, whisk together olive oil and paprika.

Pour the seasoned oil into the pan and stir.

Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper flakes for spice, and salt if needed.

Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.

The traditional Moroccan matbucha can be an all-day kitchen affair. We came out with this shortcut recipe that is as delicious as the original, and much faster and easier to make.

red bell peppers

olive oil

tbsp sweet Spanish paprika

tsp salt, more or less to taste

tomatoes

Place the peppers and garlic in a food processor and chop until it almost becomes a puree

 Heat the olive oil in a deep skillet. Add the pepper and garlic puree and cook on high, uncovered, for 7-10 minutes. Stir often to prevent from burning. Lower the temperature to medium high if it starts to burn (hat will depend on how juicy the peppers are)

Add paprika, salt and Aleppo pepper, if using, and the crushed tomatoes

Reduce the heat to medium low, cover leaving the lid a crack open to allow steam to escape, and cook for 30-60 minutes, or until reduced in half, stirring every 10 minutes and watching that it doesn't burn or stick to the bottom of the pan. If that happens, reduce the heat

Let the matbucha cool a little and transfer to 3 glass/mason jars with a lid (we usually fit about one cup in each jar. Do not fill the jars to the very top). We place one jar in the refrigerate to use right away and freeze the rest for up to a year.  To defrost, simply let the matbucha defrost at room temperature on your kitchen counter.  Once defrosted, place it in the fridge and use within 5-7 days  

We find that adding a layer of olive oil to the top helps to keep it fresh for a longer period of time.  Be sure to use a clean utensil when serving it from the glass/mason jar to prevent spoilage

Great topping for bread, especially challah.

I am a retired cook who never made it before.
Made it tonight and it came out amazingly good, tasty,....
It was a pleasure cooking this dish

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Top 2 matbucha recipes from across the web

The most viewed matbucha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Matbucha

Matbucha

The most viewed matbucha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine