Description
Matbucha is a flavorful North African cooked salad made from roasted green bell peppers, tomatoes, and spices. It features a rich, smoky, and slightly spicy taste, perfect as a dip or side dish, traditionally served at room temperature or chilled.
Ingredients
Vegetables
- 3/4 pound green bell peppers (about 2 peppers)
- 1 medium jalapeno (or more to taste)
- 56 ounces diced tomatoes, or 8 large tomatoes peeled and diced (2 large cans)
- 1 clove garlic, minced
Seasonings & Others
- 2 tablespoons sugar (or to taste)
- 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 roast them until the skin is charred. Remove the charred skin carefully, then chop the roasted pepper flesh.
- Prepare the Jalapeno: Seed and finely mince the jalapeno. Use gloves if you have sensitive skin. Adjust the quantity based on desired heat level.
- Combine Ingredients and Simmer: In a medium saucepan, combine diced tomatoes, roasted peppers, minced jalapeno, garlic, sugar, chili flakes, and salt. Bring to a simmer over medium-high heat, then reduce to medium-low maintaining a consistent simmer. Stir every 10 minutes to prevent sticking. Cook for 65-75 minutes until most liquid is reduced and thickened.
- Add the Oil Mixture: Once the mixture is thick and most liquid evaporated, whisk together olive oil and paprika in a small bowl.
- Incorporate the Seasoned Oil: Pour the paprika-oil mixture into the pan and stir thoroughly.
- Final Cooking and Seasoning: Cook the matbucha for about 30 minutes more, stirring every 5 minutes. Towards the end, taste and adjust seasoning with additional sugar, chili flakes, or salt as desired.
- Cool and Serve: Remove from heat and allow to cool completely. Serve the salad at room temperature or chilled.
Notes
- Roasting the peppers adds a distinct smoky flavor essential to authentic matbucha.
- Adjust the amount of jalapeno and chili flakes according to your heat preference.
- Stirring regularly during simmering prevents the mixture from sticking and burning.
- The salad preserves well in the fridge and its flavors deepen after resting.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: North African
