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.
Dovid says
Matbucha is delicious! We do the same thing, we serve many mini cold salads and dips and matbucha is always a winner. The recipe I have is a bit different, but I’m sure it’s just as good. I mix equal portions of hummus and matbucha and eat with challah. It’s incredible.
Renee says
This is the closest recipe I’ve found to the way my MIL makes it. This is a keeper! Thank you!
Lucianne says
It turned out great, Tori. Quite delicious. I added Bodacious (OR) corn and Japanese eggplants that had been grilled to sweat off the skins. I doubled the batch to process our overabundance of tomatoes from the garden. It took an extra hour, as expected. We’re sharing it at a party tonight. Thank you!
Tori Avey says
Oohh, I think corn and eggplant would be wonderful additions!
Lucianne says
I accidentally added the paprika to the tomato mixture instead of the oil. What result should I expect? It’s just getting rolling, so I have time to wait for your reply. 😉
Tori Avey says
I think it should be fine Lucianne. I’ve never added it earlier because Sharone always adds it at the end, but I’m guessing it won’t make a big difference.
Jen says
This was a huge hit! It came out great. It did take a lot longer to cook down for me. So, I wound up putting it in the slow cooker on low overnight. By morning, it was ready for the oil and paprika. By that time, I put it back in a pot on the stove for half an hour. I’ll definitely be making this again. Thanks!
Tori Avey says
Jen, good to know the slow cooker works here! Next time I make it I will test this variation and add it to the recipe. 🙂 Thanks for the tip!
Shanin says
Amazzzzing recipe! Thank you!!
Tori Avey says
Glad you liked it Shanin!
marietta says
I love your blog, Tori!
In my mom’s sephardic family a simpler variation of this dish is simply called “Salade de Piments” (pepper salad) – which my americanized mom served every rosh hashanah because the produce was locally available – and every passover because it reminded her of home. I’ve taken up the gauntlet and make it a lot – and all my friends love it! I love your addition of the spiced oil. When I wrote about this for The Forward, I talked about the history, which is pretty fascinating – the arrival of tomatoes and peppers from the New World coincided with the inquisition. What seems like a very mediterranean dish actually originated with native peoples of south america! It travelled the world to come back to us here:)
PS – my aunt always added sugar to balance the bitterness of the peppers.
Dave S says
Hi Tori,
After leaving you comments about how great your matbucha is, I got to my older brother’s house for a big July 4th family reunion and took out a container from the refrigerator and said, “Dave, taste this!” I said it tastes like Tori Avey’s Matbucha that I’ve made a couple of times. He looked surprised that I knew what it was and said he got the recipe from your site, lol.
It was a real hit!
fran says
with regard to the “steaming” try a brown paper bag witha sprinkle of salt inside ( Rumanian technique)
Dave S says
🙂 Oops — obviously didn’t proof read. That was supposed to read “an occasional get together with congregation and RABBI (not rabbit!!) for food and discussion.”
Dave S says
I made this last night to take to synagogue tonight for our spiritual nosh (an occasional get together with congregation and rabbit for food and discussion).
I don’t know why but this didn’t come out as good as last time. I think last time I may have used several cloves of garlic (I really like a lot of garlic!).. Somehow one clove for that much tomatoes doesn’t seem like enough. ..and now I’m also wondering if somehow the one smaller can of fire roasted tomatoes I used previously gave it a better flavor.
Well, I guess the important thing is to see what everything thinks of it tonight! 🙂
Also, Tori…I know this was from a different post, but I received the 1/2 sheet baking rack the other day. It’s definitely more heavy duty than other ones I have seen for more money! So I’m looking forward to trying it. Thanks for suggesting / pointing to it at your marketplace!
Dave
Tori Avey says
Hi Dave, I hope everybody enjoyed the matbucha! I think it would taste a bit different using fire roasted tomatoes vs. non, and of course using more garlic would change the flavor quite a bit. So happy you got the baking rack, do let me know how it works out for you. 🙂
Dave S says
Tori,
The matbucha was a hit. There was nothing left to take home. I told one of the folks where the recipe came from and she said, “Oh I follow her blog!” and she was telling me about an apple honey challah that she made that I have to check out now.
I used the baking rack tonight. Excellent. I’m going to order another for the other half sheet pan!
Thanks!
Dave
Daniella says
The matboucha is on the stove as I type. Lot of work but I can’t wait to see how it turns out. I was wondering whether to cover the pot or not, as I don’t see a cover in the photos, I’m guessing not but thought putting a lid on would hasten the process? Thanks for your wonderful blog!
Tori Avey says
No lid… you want the liquid to slowly reduce so the mixture will thicken. Keeping the lid off will allow the excess liquid to evaporate and make the mixture thicker. Enjoy!
Daniella says
Thanks for answering so fast. It’s still cooking away. It doesn’t look nearly as red as your photos – perhaps cos I used fresh tomatoes and not canned? My condo smells wonderful 🙂
Prissnboot says
Just wanted to say I L-O-V-E LOVE this china you are serving with! I will now go back to read the actualy recipe, but I’m loving the serving dish. Make and model?
Tori Avey says
Hi Prissnboot! It’s from Cost Plus World Market. 🙂
Brandon says
So I’ve now made this way over a dozen times and I’d like to share my small changes that in my mind really increase the flavor.
I double to triple the garlic, use 1 red & 1 green pepper. I also usually add a little extra sugar right at the end. I’ve also learnt that this recipe easily triples and is way worth it because it tends to go very very fast.
Penny says
I have this cooking on the stove as I type, lol My question is this dish good for canning? I know fresh is best but I hope to have an abundance of vegies this summer and to make it often.
Kristin says
Do you ever put eggplant in this? I’m in Israel for my job right now and several times have had something that seems like this dish but has eggplant in it – it’s very delicious – and I wanted to try it when I get home. Would I roast the eggplant or how could you add eggplant to this? Thanks,
Tori Avey says
Hi Kristin, you could add some roasted eggplant cubes and cook them in the sauce: http://theshiksa.com/2013/01/22/how-to-roast-eggplant-cubes/
Or, you can try this recipe which is similar (not as sweet, but delish): http://theshiksa.com/2010/02/17/mooshis-cooked-eggplant-salad/
Brandon says
This turned out amazing. How long will it keep in the fridge?
Tori Avey says
Hi Brandon, glad you like the matbucha! It should last about a week in the fridge.
Donna says
I put black olives in it. Outstanding!
V. says
Looks a lot like Ajvar to me:
http://en.wikipedia.org/wiki/Ajvar
Brian says
Ajvar is a Serbian roasted red pepper sauce…not at all like salade cuite
Sandi says
Hi Tori,
I made this the other night and it was absolutely delicious. My whole family really enjoyed it. I made a mistake in the beginning of cooking it, but it still came out great. Instead of adding the oil at the end of the cooking, I added it in the beginning. Still came out delicious though but next time I will be sure to read carefully….LOL!!!
Thanks for sharing. You have a wonderful blog. I also love your history in the kitchen blog. Do you think you will be posting any medieval dishes?