Moroccan Matbucha - Tomato & Pepper Salad
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5
10 reviews
Excellent
Moroccan Matbucha - Tomato & Pepper Salad
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This Matbucha from Morocco is a very simple dip to pull together. Tangy tomatoes and roasted red peppers are slowly stewed together until rich, vibrant and super-charged with flavour. It's the perfect vehicle to dip and scoop flatbreads and vegetables.
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Ingredients
- 2 bell pepper red
- 2 tbsp olive oil
- 3 garlic peeled & chopped, cloves
- 1 chilli pepper (chopped)
- 8 tomato peeled & diced
- 1 tbsp paprika
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Roast the red peppers in a very hot oven, or over a flame or on a hot grill until charred. Remove and cover briefly to allow sweating. Remove and discard the skins and seeds, then chop into small dice.
- In a pan, heat the oil over a medium heat until just hot. Add the garlic and fry briefly before adding the tomatoes, pepper, chilli, salt, sugar and paprika. Stir well, then bring to a simmer. Reduce the heat to low and gently cook for 1hr 15 mins, covered and around 15 minutes with the lid off – the matbucha will reduce and the liquid evaporate. Be careful during final cooking to stir frequently to avoid sticking.
- Remove the matbucha from the heat and let cool to room temperature completely.
- Serve at room temperature as part of a larger mezze feast or simply on its own with some flatbreads. You can refrigerate, but it tastes better if you let it come back to room temperature.
Notes
- Serving and storing
- Alternative uses
- Similar recipes
- To make things more luxurious, you can drizzle over and stir in 1/3 cup good quality extra virgin olive oil (yes, 1/3 cup!) it's delicious.
- Cook matbucha ahead and keep in the fridge for up to 2 weeks. For the best flavour, let it come to room temperature before eating - you'll notice the difference!
- You can freeze matbucha for up to 3 months. Thaw thoroughly and let it reach room temperature before eating.
- Use Matbucha as a base to soup, stews and even better with eggs like a shakshuka. Just take 1/2 cup and add 1/4 water. Add it to a small frying pan and turn on the heat until just bubbling. Break in a couple of eggs and cover. Cook for 3-4 minutes until the eggs are just cooked and served with flatbreads.
- If you like this Moroccan Matbucha, try the wonderful eggplant version called Zaalouk.at cookeatworld.com/zaalouk/
- If you like peppers then you MUST try my Spanish Roasted Red Peppers in all their smoky sweet delight.at cookeatworld.com/spanish-roasted-red-pepper-salad/
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
599mg
(25%)
Potassium
793mg
(17%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
4857IU
(97%)
Vitamin C
127mg
(141%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 599mg | 25% |
| Potassium | 793mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 4857IU | 97% |
| Vitamin C | 127mg | 141% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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