Matbucha
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 45 mins
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Servings
6 servings
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Calories
183 kcal
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Course
Salad
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Cuisine
Middle Eastern
Matbucha
Description
This Matbucha recipe starts by roasting green bell peppers to develop sweetness and smoky flavor, then peeling and chopping them. A jalapeño is minced for gentle heat, with the option to add more for spicier results. The mix of diced tomatoes, roasted peppers, jalapeño, and minced garlic is simmered together with sugar, chili flakes, salt, paprika, and extra virgin olive oil. The long cooking time—over an hour—reduces the liquid to create a thick, stew-like consistency that concentrates flavors.
The resulting dish features a balance of sweetness from the sugar and tomatoes, smoky depth from the roasted peppers, a kick of heat from chili flakes and jalapeño, and a vibrant reddish-orange color from paprika and olive oil. The texture is thick and chunky, suitable for scooping or spreading.
Matbucha is typically served as a side dish or condiment in Middle Eastern and North African meals, complementing bread, eggs, or grilled meats. Its bold yet balanced flavor profile adds brightness and complexity when paired with milder dishes.
Ingredients
- 3/4 pound green bell pepper 2 peppers
- 1 jalapeño or more to taste, medium
- 56 ounces tomatoes 2 large cans, diced; or 8 large peeled and diced
- 1 clove garlic minced
- 2 tablespoons sugar (or to taste-- some people prefer it less sweet)
- 1 teaspoon chili pepper flakes (or more to taste)
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1 tablespoon paprika
Instructions
- Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.
- Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can add more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick, but it's not overly spicy.
- In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.
- When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.
- In a small bowl, whisk together olive oil and paprika.
- Pour the seasoned oil into the pan and stir.Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper flakes for spice, and salt if needed.
- Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 580mg | 24% |
| Potassium | 629mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 73.1mg | 81% |
| Calcium | 90mg | 9% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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