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!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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.
Mmm.. says
WONDERFUL!!!!!!! This recipe will save me lots of money.
Maximilian says
i have made this for two times now! 🙂
Rachelle says
love this recipe, how long do you think it keeps for in the fridge – or better to freeze?
Tori Avey says
In my experience, it will keep for a week or more in the refrigerator if you cover the top with a layer of olive oil. You can also freeze it for longer shelf life.
fc says
Hi! Does this freeze well?
Marc says
I’ve always enjoyed my French Moroccan mother’s version of this salad. She just called it a “cooked salad”. Your recipe is even better. She loves it. I love it. Thank You.
Tori Avey says
You’re welcome!
Rosana S Halprine says
My husband and I love the variety of Israeli salads that are served at most homes and dining establishments in Israel. I was thrilled to see this recipe and cannot wait to try it. Can you continue to share recipes for these various salads as I have found your recipes most closely match the foods that I have eaten in Israel? Thank you.
Tori Avey says
Of course 🙂
Desperate says
Hi Tori,
I love your Matbucha recipe! Always gets eaten in one sitting at Shabbos.
However, today for some reason mine came out very bitter. Do you know what could’ve gone wrong? And how can I fix it!?
Tori Avey says
Hi! I’m sorry to hear this. You may have come across a particularly bitter green pepper. Did some pepper seeds make it in there? Those are especially bitter. Difficult to correct here, but you can try adding some balsamic vinegar and a generous pinch of salt– it may help. You’ll have a slightly different flavor from the balsamic, but it should work in the overall flavor balance here. In future you can use red bell peppers to make sure it doesn’t happen again.
Foodnerd2019 says
Wow thank you so much for This detailed recipe! This was the “secret” ingredient in a fantastic falafel sandwich I had in Helsinki. It really adds depth to the sandwich! I’m from the Middle East but not from Israel and I think The Israeli approach to eating Falafel is fantastic. It’s small details like Matboucha which make all the difference.
Chaya says
I don’t make Matbucha as often as I would like. But when I do, I always come back to your site to find this recipe. It’s never fails me!
Naomi says
I’m not generally a huge fan of matbucha, but I had a lot of tomatoes that I needed to use up and a few Israelis coming for Shabbos lunch, so was a good match! The recipe was delicious! I did use half a green pepper and the rest colored peppers, because that was what I had on hand. Very good! Thanks 🙂
Mel Ford says
I make this recipe using fresh tomatoes, and tripled the recipe (I know it can be frozen and we use it every Shabbat).
I do it over night in the slow cooker, and I find the long slow cooking makes for an incredible flavour.
I add the olive oil at the beginning of cooking the matboucha
But I follow the ingredient list exactly.
It’s delicious.
Thanks for the recipe.
Susan says
Yum! Yum ! Yum! This is a recipe definitely taking the time to make. I have made matbucha several times and enjoy it more and more each time I make it. Today I scooped some on my green chopped salad and it coated the green and veggies like a dressing. Next I am going to try it as a spread on a sandwich.
Thank you for sharing.
William says
excellent, and i am vegan so i appreaciate this vegan recipe
shells says
The BEST! It takes a time to make, but is so worth it. I make it with a lot less sugar. Take my word for it that if you make the time to make this, double or triple the recipe! You will not regret it. Good bread is important: challah.
David says
I’m doing a “what’s in the fridge” version–adding mushrooms, celery, and garlic, roasting everything, then making the matbucha. We’ll see how it turns out.
Donald White says
Absolutely delicious! Yum!! Thank you for posting this recipe Tori, and best wishes.
Tori Avey says
So happy you liked it! It’s one of my faves. 🙂
Siobhan says
How long will this recipe keep in the fridge before spoiling?
Tori Avey says
This should keep for 3-4 days.
ruti says
i made this for shabbat last week and brought it to my hosting family. we loved it, they loved it!!
i used a red pepper instead of the green and no jalepino(we have kids) but wih the red pepper flakes and hot paprika it was pretty spicy.
five stars!!!
Yakira says
Awesome! Just perfect.
Mc says
I’m half Moroccan Jewish and we have this all the time, but the Moroccan name is chatchouka, and contains cumin. This recipe is great, made it a few times and although a bit different than I was taught by my father and aunt – very consistent. I do a little tweak – sauté some garlic for 2-3 minutes to impart the flavor into the oil. Add this when you add the paprika oil or later for a little extra garlic flavor
Eddy says
Hi Mc. Shakshookas are great but involve eggs. There are no eggs in a matbucha.
Tori: thank you for sharing this recipe. I prepared it and have got to say it’s delicious.