Matbucha
מטבוחה MatbuchaSay it: maht-BOO-kha
Matbucha is a beloved Maghrebi-Jewish cooked salad that has become a staple of Israeli cuisine. Slow-simmered tomatoes, roasted red peppers, garlic, and chili create a rich, thick, slightly spicy dip with deep, sweet-savory flavors. Traditionally served at the start of the Sabbath meal or as part of a mezze spread, its bright red color and silky texture make it irresistible with fresh bread.
Matbucha
מטבוחה, Matbucha
Pronounced maht-BOO-kha
- Serves
- 6
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the broiler to high or prepare a gas flame. Place the red bell peppers on a baking sheet or directly on the flame and roast, turning every few minutes, until the skins are completely blackened and blistered, about 10-15 minutes.
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Once cool enough to handle, peel off the charred skins, remove the stems and seeds, and roughly chop the flesh.
Bring a large pot of water to a boil. Score a small X on the bottom of each tomato, drop them into the boiling water for 30-60 seconds until the skins loosen, then transfer to an ice bath. Peel, core, and roughly chop the tomatoes, reserving all juices.
In a large, wide skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the minced garlic and chopped chilies and cook, stirring, for 1 minute until fragrant but not browned.
Add the chopped tomatoes with their juices, roasted peppers, paprika, cumin (if using), sugar, salt, and a few grinds of black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 45-60 minutes. The mixture should thicken significantly and turn a deep red color; mash gently with a spoon or potato masher toward the end for a smoother texture.
Taste and adjust seasoning with more salt, sugar, or chili if needed. Continue cooking a few more minutes if it is still watery. The finished matbucha should be thick enough to hold its shape when scooped.
Remove from heat and let cool to room temperature. Drizzle with a little extra olive oil before serving.
Regional variants
Some North African Jewish families add a little tomato paste for deeper color or a squeeze of lemon at the end for brightness. Modern versions occasionally include eggplant or substitute jarred roasted peppers for convenience.
Cook's notes
- For the most authentic flavor, roast the peppers over an open flame rather than under the broiler.
- Matbucha tastes even better the next day after the flavors have melded; store in the refrigerator up to 5 days.
- Adjust the heat level by removing the seeds from the chilies or using milder peppers.
Serve with
Fresh challah, pita, or sliced baguette; also excellent alongside grilled meats, eggs, or as part of a mezze platter with hummus and tahini.
Make ahead and storage
Can be made up to 5 days ahead and kept covered in the refrigerator. Bring to room temperature or warm gently before serving. Freezes well for up to 3 months.
