Matbucha will blow you away with its bold, savory, and smoky flavors! This Moroccan dish combines cooked-down tomatoes, roasted red bell peppers, and garlic with spices to create a thick, jam-like dip that pairs well with a variety of dishes.
A Note From Kristen
The first time I tested a matbucha recipe, I was blown away by how bold and flavorful it turned out. It takes a little patience to make, but it is absolutely worth it as the whole kitchen fills with the most incredible aroma while it simmers. Over time, I’ve created my own version that hits that perfect sweet, smoky and spicy balance. It is one of those dishes that proves you do not need a long list of ingredients to create something truly unforgettable. Happy eating!
~Kristen
What is Matbucha?
It’s an Arabic term that means “cooked” and is made by slowly simmering tomatoes, peppers, garlic, oil, and spices until the mixture becomes thick and spreadable.
Matbucha is a popular dish in North Africa and the Middle East, particularly in Morocco and Israel. It’s often served as part of a mezze platter as an appetizer or as a condiment alongside bread, eggs, and protein-rich mains at a Shabbat table or Shabbat dinner.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Moroccan Matbucha
01
BLANCH
Score the bottoms of the tomatoes with an “X,” blanch in boiling water for 30 seconds, then transfer to an ice bath. Peel, then finely chop or grate into a bowl.
02
SAUTE
Heat olive oil in a large skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant, then add tomatoes, roasted peppers, tomato paste, cumin, paprika, salt, and cayenne; stir well.
03
SIMMER
Reduce heat to a gentle simmer and cook uncovered for 1½ to 2 hours, stirring every 10–15 minutes, until the mixture thickens, darkens, and turns jammy with a slight separation of oil.
04
COOL AND SERVE
Let it cool to room temperature before serving. Enjoy!
Serving Ideas
- Serve with crusty bread, crackers, or as part of a mezze platter.
- Serve over brown rice or couscous and top with roasted chickpeas and sautéed greens.
- As a sauce for falafel alongside hummus, harissa, and tahini.
- Drizzle over rice bowls, quesadillas or baked eggplant.
- Use as a dipping sauce for potato wedges or sweet potato slices.
- Serve as part of a shakshuka brunch with chickpeas, eggs, and sliced avocado.
- Serve alongside your favorite grilled proteins and salads.
Expert Tips
- Use overripe tomatoes as they’re sweeter and they create a richer spread. If these aren’t available, try making the recipe with high-quality canned whole or diced tomatoes instead.
- Cook low and slow to achieve matbucha’s signature jammy consistency. Patience is key!
- Stir the mixture frequently to avoid it sticking to the pan or burning.
- Here are some recipe variations you can try:
- Add freshly chopped chili peppers or extra cayenne to make it as spicy as you want.
- Squeeze some lemon juice or add fresh lemon zest at the end for a tangy finish. This works best if you plan to serve matbucha cold.
- Sprinkle nuts, such as toasted almonds, walnuts, or pine nuts, for added crunch.
- Garnish with freshly chopped parsley or cilantro.
More Delicious Condiments You Might Enjoy
Matbucha Recipe
Ingredients
- 6 medium ripe tomatoes peeled and finely chopped or grated – see instructions
- 2 large roasted red bell peppers peeled and chopped
- 4 garlic cloves finely chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
Instructions
- Score the tomatoes with an “X” on the bottom and blanch them in boiling water for about 30 seconds, then transfer to an ice bath. Peel off the skins and finely chop or grate the tomatoes into a bowl.
- If you’re not using jarred roasted peppers, roast the red bell peppers over an open flame or under a broiler until charred on all sides. Place them in a bowl and cover with a plate. Let them steam for 10 minutes, then peel, remove the seeds, and chop.
- Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and cook for 1–2 minutes, until fragrant but not browned.
- Stir in the chopped tomatoes, roasted peppers, tomato paste, cumin, sweet paprika, salt, and cayenne. Mix well.
- Lower the heat to a gentle simmer and cook uncovered for 1½ to 2 hours, stirring every 10–15 minutes. The mixture should slowly reduce, thicken, and darken in color. It’s ready when it’s thick, jammy, and the oil begins to separate slightly from the tomato mixture.
- Taste and adjust seasoning if needed. For extra richness, you can stir in a little more olive oil at the end.
- Let cool to room temperature before serving. Serve with crusty bread, crackers, or as part of a mezze platter.
- Store leftovers in the refrigerator for up to a week (it gets even better the next day!). Enjoy!
