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Matbucha Recipe: How to Make Homemade Matbucha

Written by MasterClass

Last updated: Nov 15, 2024 • 2 min read

From the Arabic for “cooked,” Moroccan matbucha is a staple food in various regions of Northern Africa and Israel. Matbucha is simple to make, and you can enjoy it as a salad, dip, spread, or sauce.

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What Is Matbucha?

Maghrebi matbucha (also known as matboucha and matbukha) is a Middle Eastern tomato salad dish consisting of cooked tomatoes, roasted peppers, garlic, and various spices. The flavorful gluten-free, vegan dish works as a salad, dip, spread, or sauce, which you can serve alongside pita bread, olives, crackers, or as a condiment for grilled chicken or fish. Matbucha is a flexible dish that gives cooks the option to personalize the level of heat or spice according to their needs.

How to Use Matbucha

Matbucha is a flexible dish that you can use in various applications:

  • As an appetizer. The popular Israeli dish is most often served as an appetizer or as a part of a mezze spread, alongside tahini, hummus, and baba ghanoush. You can enjoy the savory recipe as a standalone dip, with flatbreads like pita, or challah, a pillowy, braided bread that brings out matbucha’s sweet undertones.
  • As a garnish and condiment. Like its Catalonian counterpart, romesco sauce, matbucha makes a flavor-packed addition to sandwiches, roasted vegetables, or scrambled eggs.
  • As a base ingredient. Use matbucha as a starting place for dishes like shakshuka (eggs cooked in a spicy tomato sauce), tagine, or pasta sauce.

Easy Matbucha Recipe

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makes

3 cups

prep time

10 min

total time

1 hr 20 min

cook time

1 hr 10 min

Ingredients

  1. 1

    Toast the bell pepper over the open flame on a gas stove or under a broiler, turning every few minutes, until evenly charred and fragrant. Let it cool, then coarsely chop.

  2. 2

    In a large saucepan or skillet, warm the oil over medium-high heat. Add the peppers and garlic, and cook until well combined, 5 minutes.

  3. 3

    Add the crushed or diced tomatoes, along with the paprika and crushed red pepper flakes, if using. Season with salt and pepper, and lower the heat slightly. Continue to cook, partially covered, until reduced by half, about 45–60 minutes. Stir occasionally to make sure the mixture doesn’t stick to the bottom of the pan.

  4. 4

    Taste frequently, adjusting the seasoning as needed. When the matbucha has cooked down to a thick but spreadable consistency, remove it from the heat, and let it cool. Serve at room temperature.

  5. 5

    Matbucha tastes best fresh, but you can store it in the refrigerator for up to a week. You can extend the shelf life by topping the surface with a thin layer of olive oil. You can also store matbucha in the freezer. Decant sauce into small airtight containers, like glass mason jars, and store upright for easy, pre-batched servings. Leave about an inch of space at the top of the jar.

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