The traditional Moroccan matbucha can be an all-day kitchen affair. We came out with this shortcut recipe that is as delicious as the original, and much faster and easier to make.
What is Matbucha?
Matbucha, the Moroccan tomato and pepper dip, accompanies nearly every North African and/or Middle Eastern tapas-style, meal starter. Matbucha is made with tomatoes, peppers, garlic, olive oil, and paprika. It's traditionally a spicy dip, its heat coming from either jalapeño peppers or other fresh hot peppers, or by adding dry hot pepper like Aleppo pepper (Affiliate link), hot pepper flakes or cayenne.
How to Make Matbucha
Traditional matbucha involves a several step process, but we made it much easier. This is how you make traditional matbucha:
- The bell peppers ( and hot peppers, if using) are roasted either in the oven or over an open flame
- Fresh tomatoes are scored, then boiled for a few minutes and placed in ice water.
- Once cool enough to handle, skin from the peppers and tomatoes is removed
- The tomatoes and peppers are then chopped and cooked in olive oil, garlic and paprika until reduced into a concentrated, thick sauce
- If you would like a recipe for traditional matbucha, check out page 59 of our cookbook Tahini and Turmeric under Spicy Tomato and Pepper Jam.
This is how we simplified the process:
- Instead of roasting the peppers, we place them in the food processor with the garlic until pureed.
- We used canned crushed tomatoes, instead of fresh tomatoes. Unless it is summertime when tomatoes are at their peak flavor, you won't notice the difference.
- We used Aleppo Pepper to control the amount of heat, which is hard to control with fresh peppers since their heat varies from pepper to pepper.
- We cooked it until reduced in half, which took a lot less time, since crushed tomatoes contain a lot less water than fresh.
Other Moroccan Recipes You May Enjoy
- Moroccan Carrots
- Moroccan Harira Soup
- Moroccan Vegetable Stew
- Moroccan Harissa Carrot Salad
- Moroccan cinnamon cookies
How to Freeze Matbucha
Our matbucha recipe yields 3 cups. We divide it into 3 mason/glass jars and store one in the refrigerator and the other two in the freezer. We find that adding a thin layer of olive oil on top helps keep the matbucha fresh in the fridge for a longer period of time, about a week to 10 days. Be sure to use a clean utensil when serving it from the mason/glass jar to prevent spoilage.
Uses for Matbucha
- 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
Did you like our Matbucha recipe?
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Matbucha
- Total Time: 1 hour 10 minutes
- Yield: 3 cups 1x
- Diet: Vegan
Description
The traditional Moroccan matbucha can be an all-day kitchen affair. We came out with this shortcut recipe that is as delicious as the original, and much faster and easier to make.
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 teaspoon 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
Notes
- Red peppers are sweeter than green peppers, which tend to be bitter in matbucha. You can increase the heat of your matbucha by adding 1-2 jalapeno peppers or any other hot pepper to the bell peppers.
- Prep Time: 10
- Cook Time: 60
- Category: condiment / dip
- Method: stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 29
- Sugar: 2.4
- Sodium: 111
- Fat: 1.4
- Saturated Fat: .2
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 4.1
- Fiber: 1.2
- Protein: .8
- Cholesterol: 0
Lee Cohen
Great topping for bread, especially challah.
Michael Perry
I am a retired cook who never made it before.
Made it tonight and it came out amazingly good, tasty,....
It was a pleasure cooking this dish
Vicky and Ruth
Glad to hear! Thank you for sharing! Enjoy!
Tanya Marquette
Sounds terrific. My question concerns fermenting this after it is made?
It sounds like the kind of dish to make in large amounts (like during summer when on tomato and pepper overload). I have fermented apple butter which holds up for months in the refrig until completely eaten. Am thinking that adding whey to it after it is cooked and fermenting for a few days would work. What do you think?
Vicky and Ruth
Hi Tanya, we have no experience at all fermenting, so we really cannot help you here. In the summer months when fresh tomatoes are tasty and abundant, we make large batches of matbucha and we freeze it in smaller jar to enjoy in the winter months.
Roberto Feliba
Very tasty, thank you.
Greetings from Buenos Aires (Argentina).
Vicky and Ruth
Thank you so much!
Sarah
How long does matbucha stay fresh in the fridge, if covered with olive oil in a mason jar?
Vicky and Ruth
I would say about 5-6 days if you always use a clean utensil to spoon out the matbucha. Any crumb will make it spoil faster. Matbucha freezes really well, so that is another option if you wanted to last longer. I usually make a large batch and freeze it in smaller portions to defrost and enjoy at a later time.
Chy
Hi does this taste better the day it is made or would it taste just as good if made the day before?
Vicky and Ruth
It taste as good if it's made 2-5 days before. No difference at all. It freezes really well too.