Authentic Moroccan Matbucha Recipe: Slow-Cooked Tomato and Pepper Salad Full of Flavor

Matbucha is a classic Moroccan tomato and pepper salad that's slow-cooked until rich, flavorful, and perfectly spreadable. Made with ripe tomatoes, sweet peppers, garlic, and warming spices, it's a staple of Middle Eastern and North African cuisine and pairs beautifully with fresh bread, grilled meats, or as part of a mezze spread.

Ingredients

• 3 tablespoons olive oil

• 12 ripe tomatoes, crushed or finely chopped

• 1 heaping tablespoon sweet paprika

• 7–8 garlic cloves

• 1 hot chili pepper

• 1 green bell pepper

• 2 red bell peppers

• 1 yellow bell pepper

• ½ tablespoon dried chili flakes

• ½ teaspoon ground cumin

• 1 tablespoon Himalayan salt

Instructions

Prepare the Vegetables

1. Wash all the vegetables thoroughly.

2. Cut the peppers and garlic into quarters.

3. Pulse them in a food processor until coarsely chopped.

Cook the Matbucha

1. Transfer the vegetables to a large pot.

2. Add the crushed tomatoes and all the spices.

3. Stir well to combine.

4. Cover the pot with a lid.

Simmer

1. Cook over high heat for about 5 minutes.

2. Stir the mixture.

3. Reduce the heat to medium and continue cooking for approximately 30 minutes.

4. Stir occasionally during cooking to prevent sticking and ensure even cooking.

Finish the Dish

1. Add the olive oil.

2. Cook for an additional 3 minutes.

3. Turn off the heat.

Cool and Store

Allow the matbucha to cool completely before transferring it to an airtight container.

Storage Tip

Matbucha can be stored in the refrigerator for up to two weeks.

Serving Suggestions

Serve with:

• Fresh challah or crusty bread

• Pita bread

• Grilled fish or meat

• Eggs

• Hummus and other Middle Eastern salads

Rich, smoky, and packed with flavor, this homemade matbucha is a delicious addition to any meal.