Matbucha (Moroccan Tomato and Pepper Dip)
Morocco
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Matbucha is roasted peppers and tomatoes cooked down slowly with garlic and paprika into a thick, dark, jammy dip. It is Moroccan Jewish in origin and is now eaten across Israel and the wider Middle East as a mezze staple. The name says what it is: matbucha means cooked salad in Arabic, which describes both the dish and the crucial technique. This is not a fresh salsa but something reduced by half over an hour or more, until the water has cooked out and the peppers and tomatoes have concentrated into something closer to a preserve. Rushing that stage gives you a thin tomato sauce, which is a different and lesser thing. Its journey is worth recording. Matbucha travelled from Morocco to Israel with Jewish immigrants in the mid-twentieth century, and it is now so established there that it is sold in every supermarket. In Morocco it is served as part of a mezze spread; in Israel it is understood as an appetizer. Same dish, slightly different place at the table. Red peppers rather than green is not incidental. The source notes that green peppers turn bitter in matbucha, which is correct, red peppers are ripe and sweet and reduce into something quite different. It freezes well, which is why the recipe makes three jars.
Matbucha is a cooked salad of tomatoes and roasted peppers with garlic and paprika, originating with the Jewish communities of Morocco and carried to Israel by immigrants in the twentieth century. The name means cooked salad in Arabic, and it is served as a mezze or appetizer.
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Cut the peppers into medium-large pieces.
Put the peppers and garlic into a food processor and chop until they are almost a purée.
Warm the olive oil in a deep skillet. Put in the pepper and garlic purée and cook over high heat, uncovered, for 7 to 10 minutes, turning it often so it does not catch. Lower the heat if it starts to burn, how quickly depends on how juicy the peppers are.
Mix in the paprika, salt, Aleppo pepper if using, and the crushed tomatoes.
Lower the heat to medium-low, cover with the lid slightly ajar so steam can escape, and cook for 30 to 60 minutes, until reduced by half. Turn it every 10 minutes and watch that it does not stick.
Let it cool a little, then transfer to glass jars with lids, this quantity fills about three, roughly a cup each. Do not fill to the very top.
Refrigerate one jar for immediate use and freeze the rest for up to a year. Defrost at room temperature, then keep refrigerated and use within 5 to 7 days.
A layer of olive oil poured over the top helps it keep longer, and always use a clean spoon when serving from the jar.
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