Authentic Matbucha - Tomato & Pepper Salad
Matbucha is a treasured dish throughout the Middle East and North Africa, celebrated for its incredibly deep and concentrated flavor. The name itself translates to "cooked salad," which perfectly describes the slow-simmering process that transforms simple ingredients—tomatoes, peppers, garlic, and spices—into a versatile and delicious spread. This authentic Matbucha recipe delivers that sought-after, complex taste without requiring any special equipment, making it accessible for any home cook.
Learning how to make Matbucha is a lesson in patience, as the low-and-slow cooking method is essential for developing its signature jammy texture and rich character. Far more than just a dip, this cooked tomato and pepper salad serves as a cornerstone of meze platters and a fantastic accompaniment to a wide variety of main courses. Its vibrant color and robust flavor make it a truly unforgettable addition to any table.
Key Information
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 (makes approx. 2 cups)
Difficulty: Easy
Ingredients
2 lbs ripe Roma tomatoes, finely diced
3 large red bell peppers
8 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1 tsp sweet paprika
1/2 tsp hot paprika (or red pepper flakes, to taste)
1 tsp granulated sugar (optional, to balance acidity)
1 tsp salt, or to taste
1/2 tsp black pepper, freshly ground
Notes on Key Ingredients
Tomatoes: Roma (or plum) tomatoes are highly recommended for this recipe. They have a lower water content and fewer seeds, which helps the Matbucha thicken beautifully into a rich, jammy consistency.
Peppers: Charring the bell peppers is a crucial step. It not only makes them easy to peel but also imparts a subtle smokiness that is characteristic of authentic Matbucha.
Olive Oil: A quality extra virgin olive oil is essential, as its flavor will be prominent in the final dish.
Step-by-Step Instructions
Char the red bell peppers. Place the peppers directly on a gas stove burner over a medium-high flame, or under a broiler, turning occasionally until the skin is blackened and blistered all over. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes, which will make the skins easy to remove.
Peel and chop the peppers. Once cool enough to handle, use your fingers or a knife to peel away the charred skin. Remove the stem and seeds, then finely dice the pepper flesh.
Sauté the garlic. In a wide, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Be careful not to let it burn.
Combine the ingredients. Add the diced tomatoes, diced peppers, sweet paprika, hot paprika, sugar (if using), salt, and black pepper to the pot. Stir everything together until well combined.
Simmer the Matbucha. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer gently, uncovered, for at least 1 hour to 1 hour and 15 minutes, stirring occasionally. The Matbucha is ready when it has thickened considerably, most of the liquid has evaporated, and the oil begins to separate from the tomato mixture.
Season to finish. Taste the finished Matbucha and adjust the salt, pepper, or heat level as needed. Allow it to cool before serving.
Tips for Perfect Results
Low and Slow is Key: Do not rush the simmering process. The long, slow cooking time is what breaks down the vegetables and concentrates their flavors into the rich, jam-like spread Matbucha is known for.
Use a Wide Pot: Cooking the cooked tomato and pepper salad in a wide pot provides a larger surface area, which helps the liquid evaporate more efficiently and speeds up the thickening process.
Develop Flavor Overnight: While delicious served the same day, Matbucha’s flavors meld and deepen significantly overnight. For the best result, prepare it a day in advance.
What to Serve with Matbucha
Matbucha is incredibly versatile. It is traditionally served as part of a meze platter alongside other salads and dips. It is exceptional when served with warm pita bread or challah for dipping. It also makes a wonderful accompaniment to grilled meats like chicken skewers or kofta, and it can be served alongside eggs, particularly in a shakshuka.
Storage and Reheating Instructions
Store leftover Matbucha in an airtight container in the refrigerator for up to one week. The flavors will continue to develop and may even taste better on the second or third day. It is best served chilled or at room temperature, so no reheating is necessary.
FAQ
Q: How do you get Matbucha to be thick and not watery? The key to a thick Matbucha is two-fold: using low-moisture tomatoes like Romas and simmering the mixture uncovered for a long time. This allows the excess water from the vegetables to evaporate, concentrating the flavors and creating that classic, thick consistency.
Q: Can Matbucha recipe be made ahead of time? Absolutely. Matbucha is an ideal make-ahead dish. Preparing it a day or two before you plan to serve it allows the flavors to meld and deepen, resulting in a more delicious and complex salad.
Q: What is the best way to peel the charred peppers? The easiest method is to steam them immediately after charring. Placing the hot, blackened peppers in a bowl and covering it tightly traps the steam, which loosens the skins. After about 15 minutes, the skins should slide off easily with your fingers.
Enjoy your culinary creation.
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