Matbucha is a Jewish Moroccan salad (salade cuite) made of cooked bell peppers and tomatoes. This dish is slow-cooked for complex flavor and is seasoned with chili peppers for a little heat. We eat it as a thick dip with bread, but this paste-like appetizer is ideal with flat bread or as the base to shakshouka. 
Matbucha is a thick spread that is perfect for an eye-catching appetizer with Unleavened bread or Toasted Crostini. Make a charcuterie board garnished with olives, and you’re good to go!
This jammy simmered Moroccan salad cooks for hours over low heat, so plan with plenty of time in mind.
What Is Matbucha?
Matbucha is a chunky Moroccan appetizer popular in North African cuisine and at many Shabbat dinners. Its source is here.
Although it can be eaten as a cold salad with rice, my favorite way to serve it is as a chunky sauce to spread over bread.
Like Ukrainian Adjika, Matbucha is smokier, thicker, and more like a chunky tomato sauce.
This thick spread cooks slowly on the stove with tomatoes, roasted bell peppers, and chili peppers, making the mixture more of a paste ideal for dipping.
It’s a popular dip that has spread to regions like Israel and Syria because it uses bell peppers and tomatoes. There is even an Eggplant Matbucha if you want to use up eggplants, too.
European Markets often sell roasted bell pepper and tomato salad, canned in jars (canned tomatoes Matbucha). This makes it convenient to open and use in shakshouka (poached eggs in chunky tomato sauce).
The best way to describe it is as a chunky tomato sauce infused with roasted bell peppers and a little heat. It’s smoky, slightly sweet and tangy, and just a smidge spicy. The complex flavors develop from the long and slow cooking method, and roasting the fresh bell peppers makes it so tasty.
It reminds me of a sautéed eggplant or Zucchini spread, but more complex with roasted bell peppers.
Fun fact: the word Matbucha comes from the Arabic word Matbukhu, meaning cooked, which refers to the slow cooking process of these vegetables combined with oil and spices.
Watch How to Make Perfect Matbutcha!
Mise en Place
Equipment:
- A large baking sheet lined with foil
- Medium to large saucepan with a lid
- Wooden spoon for stirring
- Chef's knife
- Cutting board
Matbucha Ingredients:
Homemade matbucha uses simple ingredients. For an authentic Matbucha recipe, roast jalapenos and hand-peel fresh tomatoes. I usually make a super-easy version using canned tomatoes.
- Tomatoes- I use canned diced tomatoes with tomato sauce and paste. You could use 36 ounces of diced fresh tomatoes (about 5-6 large tomatoes) instead.
- Bell peppers- I use six large red bell peppers. Using Ajvarski Peppers (huge sweet peppers) will make this dish even more delicious!
- Chili Peppers- If you cannot find dried chili peppers (sometimes called Arbol Chili Pods), use 1-2 fresh jalapenos. Another option is to use crushed red pepper flakes to taste.
- Sugar adds sweetness and cuts out some of the acidity from the tomatoes.
- Olive Oil- helps this form into an oily paste.
- Salt- Flavors this dish.
Note: Add 2-3 garlic cloves for a more pungent and flavorful dip.
Pro Chef Tip
Pro tip: When cooking Matbucha, always have a lid on, as the tomato mixture can splatter during the simmering process.
How To Make Matbucha:
This Israeli Matbucha recipe is heavier on the roasted bell peppers than tomatoes for a sweeter dip. If you prefer it to be more savory, add more salt.
1) Roast Bell Peppers: Line a large baking sheet with foil and preheat the oven to 450°F.
2) Wash and slice the bell peppers in half lengthwise. Remove the seeds and membranes. 
3) Place the bell peppers side down on the prepared baking sheet. Roast for 30-45 minutes, or until the skins look charred. 
4) Cook Tomatoes: While the bell peppers are roasting, combine the remaining ingredients except olive oil and paprika in a medium-sized saucepan. Bring to a boil; then reduce heat to low and simmer. Stir occasionally to prevent it from sticking. 
5) When the bell peppers have finished roasting, wrap them securely in the foil they were baked in. Keep peppers in foil until cooled (about 5-10 minutes). This helps the skin come off easily. 
6) Once the skins on the peppers are easy to peel, peel the skins off and coarsely chop; add to the simmering tomato mixture. 
7) Simmer Matbucha: Cook the mixture over medium-low heat for 30 minutes. Always have a lid on, as the tomato mixture can splatter during the simmering process.
8) After 30 minutes, add the olive oil and paprika to the tomato mixture and continue to simmer for an additional 30 minutes, stirring in between to prevent scorching. 
9) Serve warm or cold!
Storing
Cooked matbucha keeps like tomato sauce. Cool the Matbucha to room temperature and transfer it to an airtight container. Keep it in the fridge for up to 3-5 days. It is best to freeze it beyond that point.
How To Eat Matbucha?
- Matbucha makes a tasty cold salad or warm dip served with Challah bread.
- It is a chunky sauce perfect for poaching eggs or salmon!
- Plate it with pita bread and olives.
- Serve it like a gravy over fluffy white Rice.
- Add it as a side to a Shabbat dinner.
- Add a tablespoon of Matbucha to a Shrimp Couscous Salad.
Q&A
How Long Will Matbucha Keep?
Homemade Matbucha keeps in the fridge well for 3-5 days. I would freeze it beyond that point for up to 3 months.
Can You Freeze Matbucha?
Yes! Matbucha freezes well. Allow the sauce to cool completely before putting it in an airtight freezer bag or container. Matbucha can be frozen for up to 3 months in a freezer or 6 months in a deep freezer.
Matbucha Recipe
Equipment
- 18x13 baking pan (lined with foil)
- 1 saucepan with a lid
- 1 chefs knife
- 1 cutting board
Ingredients
Ingredients:
- 3 whole dried chili peppers (or 1-2 small jalapenos)
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 2 tbsp sugar
- 1/3 cup olive oil
- 1 tbsp paprika
- 1 tsp salt
Instructions
Line a large baking sheet with foil and preheat the oven to 450°F (232°C). Place halved bell peppers side down onto the baking sheet. Bake for 30-45 minutes or until charred skins.- Meanwhile, combine the remaining ingredients except for the olive oil and paprika in a medium-sized saucepan. Bring to a boil, then reduce the heat to low and simmer. Stir occasionally to prevent the mixture from scorching.
- When the peppers have finished roasting, wrap them securely in the aluminum foil that they baked in. Keep the peppers in foil for 10 minutes. This helps the skin come off easily.
- Once the bell peppers have cooled in the foil, unwrap and peel the skins off the peppers. Then coarsely chop the peppers.
- Add the chopped peppers to the simmering tomato mixture and continue to simmer for 30 minutes over medium-low heat. Keep a lid on at all times, as the tomato mixture can splatter.
- After 30 minutes, add the olive oil and paprika to the tomato mixture and continue to simmer for an additional 30 minutes, stirring occasionally to prevent scorching. Serve warm over bread or cool.
Notes
- If you have an abundance of fresh tomatoes, use 36 oz of fresh diced tomatoes and omit the canned tomato products. You will need to cook down the tomatoes longer.
- Use any colored sweet bell peppers.
- Substitute whole dried chili peppers with 1-2 small jalapenos or a teaspoon of crushed red pepper flakes.
- Add salt to taste.
- Authentic Matbucha uses lots of fresh garlic (8-10 cloves).
