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5.0 from 15 votes

Moroccan Matbucha - Tomato & Pepper Salad

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 4
Calories: 149 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Moroccan

Ingredients

  • 2 red bell peppers
  • 2 tbsp olive oil
  • 3 garlic cloves (peeled & chopped)
  • 1 chilli pepper (chopped)
  • 8 tomatoes (peeled & diced)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • 1 tsp salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove the matbucha from the heat and let cool to room temperature completely.
  4. 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
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  • 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

Calories 149kcal (7%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 599mg (25%) Potassium 793mg (23%) 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

% 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.