Matbucha

Matbucha, a vibrant and smoky tomato and pepper salad, is a cornerstone of North African and Middle Eastern cuisine. Made with ripe tomatoes, roasted red bell peppers, and a touch of jalapeño for subtle heat, this slow-cooked delicacy transforms simple ingredients into a richly flavorful, jam-like condiment. Infused with aromatic garlic, earthy cumin, sweet paprika, and a hint of sugar, matbucha proudly balances savory, sweet, and spicy flavors. Prepared with a leisurely simmer that concentrates its robust taste, this versatile dish shines as a dip, spread, or a colorful addition to any mezze platter. Perfect for serving with crusty bread or pita, matbucha is an irresistible way to elevate your appetizer game while celebrating wholesome, Mediterranean-inspired ingredients.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 6 large ripe tomatoes
• 2 large red bell peppers
• 1 medium jalapeño pepper
• 4 large garlic cloves
• 60 ml olive oil
• 2 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon sugar

Directions

Step 1

Start by peeling the tomatoes. Bring a pot of water to a boil, score a small 'X' on the bottom of each tomato, and blanch them in the boiling water for about 2 minutes. Remove them and immediately place in a bowl of ice water to cool. Once cooled, peel away the skins and chop the tomatoes into small cubes.

Step 2

Roast the red bell peppers and jalapeño over an open flame or in a preheated oven at 450°F (230°C) until their skins are charred and blistered. Place the roasted peppers in a bowl, cover with a lid or plastic wrap and let them steam for about 10 minutes. Peel off the skins, remove the seeds and stems, and chop the peppers finely.

Step 3

In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped tomatoes, red peppers, and jalapeño to the pan.

Step 4

Mince the garlic cloves and add them to the tomato-pepper mixture. Stir well.

Step 5

Season the mixture with salt, black pepper, cumin, paprika, and sugar. Stir to combine all the ingredients thoroughly.

Step 6

Reduce the heat to low and allow the mixture to simmer. Stir occasionally to prevent sticking, and continue cooking until the liquid has evaporated, and the mixture is thick and jam-like, about 60 to 90 minutes.

Step 7

Once cooked, adjust the seasoning to taste if necessary. Let the matbucha cool to room temperature before serving.

Step 8

Serve as a side dish, spread, or dip with fresh bread or as part of a mezze platter.

Nutrition Facts

Serving size	1580.8 grams (1580.8g)

Amount per serving	% Daily Value*
Calories	898

Total Fat 60.90g	78%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 4799mg	209%
Total Carbohydrate 80.70g	29%
Dietary Fiber 23.50g	84%
Total Sugars 46.60g
Protein 16.10g	32%

Vitamin D 0IU	0%
Calcium 206mg	16%
Iron 8mg	44%
Potassium 3617mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 6.9%

Carbs: 34.5%