4.9 from 186 votes
Matbucha
Matbucha is a richly seasoned North African cooked salad of roasted green bell peppers, jalapeño, and tomatoes simmered with garlic, sugar, chili flakes, paprika, and olive oil until thick and deeply flavored. This spread has a smoky, mildly spicy taste and a thick texture, ideal as a condiment or side dish that enhances various meals.
Prep Time
1 hr
Cook Time
1 hr 45 mins
Total Time
2 hrs 45 mins
Servings:
6
servings
Calories:
183 kcal
Course:
Salad
Cuisine:
Middle Eastern
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 183
% 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.