Israeli
Matbucha
A slow-cooked Israeli-Moroccan tomato and pepper salad, rich with garlic, paprika, and olive oil. Serve it warm or at room temperature with challah, pita, or alongside grilled fish and salads.
Watch it madeSivan's Kitchen · 1:35
Ingredients
- Ripe tomatoes5 medium
- Red bell pepper1 large
- Green hot pepper or jalapeño1 small
- Garlic cloves4
- Olive oil3 tbsp
- Sweet paprika1 tsp
- Hot paprika or cayenne1/4 tsp
- Ground cumin1/4 tsp
- Sugar1/2 tsp
- Kosher salt3/4 tsp, or to taste
Method
- Char the red bell pepper and hot pepper over a gas flame or under a hot broiler, turning until blackened on all sides.
- Place the charred peppers in a covered bowl for 10 minutes, then peel off the skins, remove seeds, and chop the flesh.
- Score the tomatoes, blanch them in boiling water for 30 seconds, transfer to cold water, then peel, core, and roughly chop them.
- Heat the olive oil in a heavy skillet or small wide pot over medium-low heat.
- Add the garlic cloves, lightly crushed, and cook for 1 minute until fragrant but not browned.
- Add the chopped tomatoes, roasted peppers, sweet paprika, hot paprika, cumin, sugar, and salt.
- Bring to a gentle simmer, then reduce the heat to low and cook uncovered, stirring often, for 60 to 70 minutes.
- As the mixture thickens, mash the tomatoes and peppers with a spoon and continue cooking until it becomes jammy and the oil begins to separate at the edges.
- Taste and adjust salt and heat, then let the matbucha rest for at least 15 minutes before serving.
- Serve warm or at room temperature with fresh pita, challah, or as part of an Israeli salatim spread.
Common questions
Can I substitute canned tomatoes for fresh ripe tomatoes in matbucha?
Yes. Use good-quality whole peeled canned tomatoes, crush them by hand, and cook them a little longer if needed. Fresh tomatoes taste brighter, but canned work well when ripe tomatoes are out of season.
How long does matbucha take to cook until it’s jammy?
Plan on about 60 to 70 minutes over low heat after adding everything to the pot. It’s ready when most liquid cooks off, the tomatoes break down, and the oil starts to separate at the edges.
What are the most common mistakes when making matbucha?
The biggest mistakes are cooking too fast, which scorches the mixture, and not stirring enough. Also avoid browning the garlic. Keep it at a gentle simmer and mash the vegetables as they soften.
How should I store matbucha, and how long does it keep?
Cool it completely, then refrigerate in an airtight container for up to 5 days. For longer storage, freeze in small portions for up to 3 months. The flavor often improves after a day in the fridge.
What’s the best way to serve matbucha?
Serve it warm or at room temperature with crusty bread, pita, or as part of a mezze spread. It’s also excellent spooned over eggs, grilled fish, chicken, or alongside feta and olives.