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Matbucha is a Jewish, Moroccan tomato and pepper dip, that is served in nearly every North African and/or Middle Eastern meal starter.
Tomatoes, peppers, garlic, olive oil, and paprika are used to make matboucha. It is traditionally a spicy dip, with the heat coming from either jalapeno peppers or other fresh hot peppers, or from the addition of dry hot peppers such as Aleppo pepper, hot pepper flakes, or cayenne.
For decades, commercially produced matboucha has been widely available in most Israeli grocery stores, in both refrigerated and shelf stable varieties. Sabra, Osem, and other brands are available. Matboucha has recently become available in the United States under the NY Shuk brand, among others.
Origin Of Matbucha
How To Make Matbucha
Matbucha is made by slow-cooking tomatoes, bell peppers, chilis, and garlic for many hours until they become a smooth, thick spread with the consistency of jam.
What To Serve Matboucha with
Matboucha should always be served with a generous drizzle of olive oil and a warm flatbread on the side. It can also be used in the following instances according to “May I Have That Recipe’;
- Right out of the jar with toasted baguette or fresh pita bread
- Add to eggs or omelet
- Use as pasta sauce
- Add to your pizza
- Add it to your sandwich or wrap
- Add it to your falafel sandwich
Matbucha
Ingredients
- 3 large red bell peppers see note 1
- 6 large cloves of garlic peeled
- 2 tbsp olive oil
- 1 tbsp sweet Spanish paprika
- ½ tsp salt more or less to taste
- ½ tsp-1 tsp Aleppo pepper - you can sub hot red pepper flakes but be mindful that Aleppo pepper is less spicy that red pepper flakes. (Optional, but recommended)
- 1-28- ounce can crushed tomatoes
Instructions
- Cut the peppers into medium-large pieces
- Place the peppers and garlic in a food processor and chop until it almost becomes a puree
- Heat the olive oil in a deep skillet. Add the pepper and garlic puree and cook on high, uncovered, for 7-10 minutes. Stir often to prevent from burning. Lower the temperature to medium high if it starts to burn (hat will depend on how juicy the peppers are)
- Add paprika, salt and Aleppo pepper, if using, and the crushed tomatoes
- Reduce the heat to medium low, cover leaving the lid a crack open to allow steam to escape, and cook for 30-60 minutes, or until reduced in half, stirring every 10 minutes and watching that it doesn't burn or stick to the bottom of the pan. If that happens, reduce the heat
- Let the matbucha cool a little and transfer to 3 glass/mason jars with a lid (we usually fit about one cup in each jar. Do not fill the jars to the very top). We place one jar in the refrigerate to use right away and freeze the rest for up to a year. To defrost, simply let the matbucha defrost at room temperature on your kitchen counter. Once defrosted, place it in the fridge and use within 5-7 days
- We find that adding a layer of olive oil to the top helps to keep it fresh for a longer period of time. Be sure to use a clean utensil when serving it from the glass/mason jar to prevent spoilage
