Side DishAppetizer

Matbucha

Name: Matbucha
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: north_african, israeli
Ingredients: 1,000 g ripe tomato peeled, deseeded, and chopped; 2 pcs red bell pepper roasted, peeled, deseeded, and chopped; 4 clove garlic minced; 3 tbsp olive oil; 0.5 pcs chili pepper finely chopped (optional); 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This vibrant North African cooked salad features slowly simmered tomatoes and roasted bell peppers, infused with garlic and a hint of chili. It's perfect as a dip, spread, or side dish, offering a rich, savory flavor. The long cooking time develops a deep, complex taste.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 161 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1,000 gripe tomato, peeled, deseeded, and chopped
2 pcsred bell pepper, roasted, peeled, deseeded, and chopped
4 clovegarlic, minced
3 tbspolive oil
0.5 pcschili pepper, finely chopped(optional)
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

large pot · baking sheet · oven · cutting board · knife

The method

Step by step

1
Preheat your oven to 200°C (400°F). Place the bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blistered and charred.
About 25 min
Cook’s note: For easier peeling, place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
2
Once cool enough to handle, peel the skin from the roasted bell peppers, remove the seeds and stem, then chop the flesh into small pieces.
About 10 min
3
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
About 2 min
4
Add the minced garlic and chopped chili pepper (if using) to the pot and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
5
Stir in the chopped tomatoes, roasted bell peppers, salt, and black pepper.
About 2 min
6
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 90 minutes, stirring occasionally.
About 1 hr 30 min
Cook’s note: The longer matbucha simmers, the deeper and richer its flavor will become. Aim for a thick, jam-like consistency.
7
Remove the lid for the last 15-20 minutes of cooking to allow excess liquid to evaporate, ensuring the matbucha thickens to your desired consistency.
About 15 min
8
Taste and adjust seasoning if necessary. Serve warm or at room temperature.
About 4 min
Cook’s note: Matbucha's flavors deepen upon resting.

Per serving

Nutrition

76%Score

Calories: 160.8kcal
Protein: 3.3g
Carbs: 15.8g
Fat: 10.8g
Fibre: 4.4g
Sugar: 9.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover matbucha in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat or in the microwave until warmed through.