In many countries throughout the Middle East and Mediterranean, it is customary to start a meal with a variety of cold “salads.” These appetizer-style mezze dishes are often more like dips then salads. They’re served with bread, olives, and sometimes pickles. Matbucha, a salad with Moroccan and North African origins, may be better known as the base chunky sauce for shakshuka. However, matbucha can be enjoyed all on its own – and often is.
Though traditionally made in the maghreb, matbucha has become a very popular mezze salad in Israel. It’s become so popular, in fact, that it rivals hummus and baba ganoush as one of the most popular appetizers. Most families have a tub of matbucha in their refrigerator, and you’ll often find it served by restaurants before the main course. It’s now available at many kosher markets in the U.S., sold in the same section as hummus. It hasn’t become quite as popular as hummus, but I have a feeling it will catch on at some point. It’s seriously tasty stuff, and so good for you too.
My husband’s niece Sharone is the queen of Moroccan appetizer salads. When we have Shabbat dinner at her house, her table is literally covered with salads and dips. They are so tempting, it’s difficult to resist filling up on them. By the time the main course comes, we’re already full!
The first time I made matbucha, I used Sharone’s recipe. Her family calls it Salade Cuite– the French name for matbucha. Sharone calls this the “mother of all Moroccan salads,” and I can see why– it’s so yummy! Over time I changed her recipe up a bit, adding jalapeno for heat and roasting the bell peppers for smokiness (to learn how to roast bell peppers, click here). Sharone’s matbucha is quite sweet, which I happen to like. If you’d prefer a less sweet salad, start with 2 tsp sugar and add additional sugar to taste.
Matbucha is sort of like the Moroccan version of salsa… you can adjust the heat by adding more jalapeno or chili pepper flakes. As written, the matbucha here is quite mild. Feel free to spice it up.
Serve this matbucha cold with crusty bread or warm, fresh pita. Or, if you’re gluten free, eat it by the spoonful. I like to keep a tub of it in the refrigerator and snack on it during the day. I’ve also used it as a topping/sauce for a variety of dishes. It’s really delicious and full of heart-healthy goodness. Your body will thank you!
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Matbucha
Ingredients
- 3/4 pound green bell peppers (2 peppers)
- 1 medium jalapeno (or more to taste)
- 56 ounces diced tomatoes, or 8 large tomatoes peeled and diced (2 large cans)
- 1 clove garlic, minced
- 2 tablespoons sugar (or to taste-- some people prefer it less sweet)
- 1 teaspoon chili pepper flakes (or more to taste)
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1 tablespoon paprika
Instructions
- 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.
Eli says
I am born and raised Israeli, grew up on Moroccan food. this recipe is the real deal. just finished the last bits of your Matbucha, it was delicious. good job!
Sarah S. says
Just made this. So delicious! I’m really loving your recipes, Tori. Thanks!
Recipe Scribbler says
Hi,
I want to make your recipe for a Shabbat meal next week.
Does it freeze ? Also how long can you keep it in the refrigerator ?
Thanks !
Nicola Gabriel says
Matbucha has been simmering for 25 minutes now…am so happy you posted this. When we lived in Israel we ate it all the time and it was always in our fridge. We have been in USA for 10 years next month and had entirely forgotten about the yummy stuff. Shame we do not have a place that does fresh pita to nosh with it later…..sigh.
(Thinking of doing your chicken with smoked paprika for dinner tonight).
Ooooh beeper is going…got to stir the pot.
Thanks Tori!
Nicola Gabriel says
Ta’im Meod!!!
Just wanted to add to my previous message, to say this Matbucha is totally delicious. We ate it last night with suateed chicken and onions all wrapped up in a tortilla – fajita style I guess. I threw some avocado on mine, hubby liked shredded cheese. It is right on the edge of too hot for me, but the flavors are so full it is worth the kick – I think my jalapeno might have been on the large side of medium! Had it for lunch today and it may be putting in an appearence to night too (making the paprika chick that I did not do last night). Will be making this again and again. Worth the time, and the stirring, inexpensive too – it does not get much better.
Toda Raba Tori.
Frieda says
Made this for Shabbat – its amazing. Thank you for the lovely recipe!
Nan says
Well this is the first time I see a recipe for salade cuite on the net. That’s so cool! I grew up eating it and everytime my mom visits she makes a huge batch (she lives in Montreal and I live in Houston). I know how to make it but nothing beats mom’s. This is great to see. You can also add fried eggplant (use less oil in the pot). It’s time consuming but so worth it. Fry up the eggplant then cut into cubes and add about 3/4 of the way through. You won’t regret it. Funniest thing is that I never knew that it was called matbucha, I know it only as salade cuite. Which, I’m sure you know means cooked salad in French and what matbucha means in Arabic/Hebrew. I’ve bookmarked your site and can’t wait to look through it. Thanks.
Tori Avey says
Nothing ever beats Mom’s, Nan. 😉 I love the eggplant variation, I’ve done it that way before. It’s tasty.
Dave S says
Tori, this came out incredible!!!! What an amazing flavor. The ONLY thing that I’m a tad upset about which has nothing to do with your recipe is that the fire roasted tomatoes I used had some of the skins cut up in the can..I didn’t notice it until I was eating the matbucha. This is a definite keeper of a recipe!
Ber says
Ah!! Another great idea, I hadn’t thought of the bowl trick! lol Thanks again. There is always a new trick to learn!
Dave S says
Maybe you’ve mentioned this in the past but….do you take your own pictures for the blog? They’re amazing…very helpful!
Tonight I’m trying this dish. Can’t wait!
Tori Avey says
Indeed I do, Dave! I wasn’t a great photographer when I started the blog, but I’ve taken some lessons over the past couple of years and upgraded to a DSLR. I’ve actually been going through some of my older posts and refreshing them with new pics. Glad they’re helpful!
Ber says
I would like to suggest, that you think twice before using plastic sandwich or snack bags with your roasting or with any warm or hot food. This can release BPAs, a known cancer agent, and other chemicals into the foods. Instead I keep jars handy and toss them in the smallest one I have available. It works as well or even a paper bag. It does the same thing and keeps my food as chemical free as possible. Thanks again…
Tori Avey says
Hi Ber, I agree. Since writing the jalapeno post I’ve changed my “steaming” method– I now invert a bowl over the top of the roasted peppers on a flat surface. Works like a charm, and no risk of plastic particles getting in your food! I just updated the post. The jar is a great tip for smaller peppers, too. Thanks!
Ber says
Thanks for the recipe. I am going to serve up some of this tonight. We don’t like green bells though so I will try it with a roasted red bell and a yellow bell. I like to roast my jalapenos as well. A friends showed me this when making my guacamole as well. Again thanks for the wonderful recipes on your site.
Tori Avey says
Red and yellow bells will work great! I like roasting jalapenos as well, it mellows them out and gives them a nice smoky flavor. For others who want to try roasting, here’s a blog post with tips: http://theshiksa.com/2011/11/04/how-to-roast-jalapenos/
Debra Kapellakis says
The color alone makes me want to taste this. thank you for sharing
CHEF ARIE says
Y PUT SUGAR IN IT IF IT IS SUPOSSED 2 B SPICY?
Tori Avey says
It is both sweet and spicy, which happens to be a terrific combination of flavors, IMO. 🙂
Ilyse says
It also takes the acidity out of all those tomatoes. I’ve been making matbucha for about 15 years, and have bever seen it done with green bell peppers – I use green spicy peppers which are readily available in Israeli supermarkets. I will try adding in a green bell next time. Also, I use regular vegetable oil as does my Moroccan mother in law and her mother. BTW it freezes so well that when I do make it, I make TONS so that I can freeze a lot. YUM!
Dave S says
Oh wow…I’m getting the peppers tonight and will be making this tomorrow! For the diced tomatoes, have you tried using the fire roasted tomatoes?
Tori Avey says
Hi Dave, yes! Last time I made it I used the fire roasted variety, it added even more flavor. Just be sure not to use tomatoes with any add-ins (garlic, oregano, etc.) as this will throw off the taste. But the plain fire roasted variety will work great!
Julia {The Roasted Root} says
I really enjoy visiting your site because you make so many dishes I have never heard of and they always look so flavorful! This dish looks delicious – I’d love to dip pita bread in it or even spread it on a sandwich…or a quesadilla….obviously not the intended use, but I could easily see this spread on all sorts of foods! wow, this looks awesome!
alan says
I like your recipe very much and will try it.
I bought a brand of Matbucha once that was using cheap vegetable oil to save on manufacturing it,then never bought it again . Like your recipe the only way to make authentic middle eastern appetizers is to use olive oil. i lived in the middle east for 4 years and there was only two oils- olive oil and sesame seed oil to be used in cooking appetizers.
Coco Galvez says
So colorful, I love it! 🙂
Kiri W. says
Wow, gorgeous! I’ve never had this, but all the ingredients sound fantastic 🙂
Liz says
Wow, how come it’s taken me till now to know about this delicious condiment???? I love all the flavors!!!
Alissa says
When I make it, it seems to take forever! I am going to try your recipe for sure!