Matbucha is a slow-cooked Moroccan-Jewish dish made from tomatoes, roasted bell peppers, garlic, and spices. Often served as a side or condiment, its rich, smoky flavor develops over low heat. This versatile dish pairs well with bread, fish, or grilled meats.
Making Matbucha:
1. Ingredients
6 large ripe tomatoes, 2 red bell peppers, 3 cloves of garlic (minced), 1/4 cup olive oil, 1 teaspoon sugar, 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional)
2. Prepare the Vegetables
Wash the tomatoes and bell peppers thoroughly. Cut the tomatoes into quarters and remove the seeds. Cut the bell peppers into strips, removing the seeds and membranes.
3. Cook the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the tomatoes and bell peppers to the skillet. Cook for about 15 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the Spices
Add the minced garlic, sugar, paprika, cumin, salt, black pepper, and cayenne pepper (if using) to the skillet. Stir well to combine all the ingredients.
5. Simmer the Mixture
Reduce the heat to low and let the mixture simmer for about 45 minutes to 1 hour, stirring occasionally. The tomatoes and peppers should break down into a thick, chunky sauce.
6. Adjust Seasoning
Taste the matbucha and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
7. Cool and Serve
Remove the skillet from the heat and let the matbucha cool to room temperature. Serve as a side dish with bread, crackers, or as a condiment.
Traditions and Heritage of Matbucha
Matbucha
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Frequently Asked Questions
What is Matbucha?
Matbucha is a traditional Jewish cooked salad made from tomatoes, roasted bell peppers, garlic, and chili peppers, originating from North African Jewish cuisine. It's typically served as a condiment or side dish.
How do you pronounce Matbucha?
Matbucha is pronounced 'maht-boo-KHAH,' with the emphasis on the last syllable. The 'ch' is pronounced like the 'ch' in 'Bach' or the Scottish 'loch.'
What do you eat Matbucha with?
Matbucha is commonly eaten with bread, pita, or challah, as a dip or spread. It's also served alongside grilled meats, fish, or as part of a mezze platter with other salads and dips.
Is Matbucha spicy?
Matbucha can be mildly spicy depending on the amount of chili peppers used. The heat level can be adjusted to tasteu2014some versions are very mild, while others have a noticeable kick.
How long does homemade Matbucha last?
Homemade Matbucha can last up to 1 week when stored in an airtight container in the refrigerator. Some versions with more oil or vinegar may last slightly longer.
