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matbucha recipe

Matbucha Recipe

This matbucha recipe makes a rich, spicy tomato dip with roasted peppers, garlic, and olive oil. The texture turns thick and jammy as it slowly cooks down. It works great as a dip with challah bread, pita, crackers, or as a topping for eggs and grilled meats.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Cuisine: Mediterranean, Middle Eastern, Moroccan
Calories: 117
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole red bell peppers diced
  • 2 whole jalapeños seeded and finely minced
  • 1 whole head garlic cloves peeled and minced
  • 6 whole plum Roma tomatoes peeled and diced
  • 1 pint grape tomatoes halved
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon chili flakes
  • 1 teaspoons sugar
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil for sautéing

Equipment

  • Large deep pan
  • Sharp paring knife
  • Cutting board
  • Medium saucepan
  • Mixing bowl
  • Baking sheet

Method
 

  1. Score the tomato skins with a sharp paring knife and place them in a bowl of boiling water for 10–15 minutes. Peel away the skins once they loosen easily.
  2. Heat 1 tablespoon olive oil in a large deep pan over medium heat. Add the diced bell peppers and cook for 8–10 minutes until softened and lightly golden.
  3. Stir in the minced garlic and jalapeños. Cook for 1 minute until fragrant but not browned.
  4. Add the peeled tomatoes, grape tomatoes, chili flakes, sugar, and salt. Stir well and bring the mixture to a gentle boil over medium heat.
  5. Reduce the heat to medium-low and simmer uncovered for 65–75 minutes. Stir every 10 minutes until the tomatoes break down and the mixture becomes thick and jammy.
  6. In a small bowl, whisk together the extra virgin olive oil and paprika. Pour the paprika oil into the pan and stir well.
  7. Continue cooking for 30 more minutes, stirring every 5 minutes so the bottom does not burn. The matbucha should look glossy, thick, and deeply red.
  8. Taste and adjust seasoning if needed. Let the matbucha cool slightly before serving warm, chilled, or at room temperature.

Notes

Use fresh summer tomatoes for the sweetest flavor and best texture.
If using canned tomatoes, simmer longer to remove extra liquid.
Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.