Matbucha Recipe

Matbucha is a beautiful Middle Eastern appetizer made with tomatoes and roasted bell peppers, seasoned with garlic and herbs. Easy-to-make, with just a few ingredients and some simple steps, you will have a flavorful dish that your whole family will love.

Hubby has been telling me about this recipe his mom used to make that used a lot of peppers. He would put it on crackers or toast, and absolutely loved it as a kid. It is called Matbucha, and every middle eastern and north African family has a recipe of their own (my in-laws are all off the boat, er plane, from northern Africa). There are as many ways to make Matbucha as there are people in those regions.

Matbucha Recipe

Hubby of course, adds his own flair to every recipe he makes. His Matbucha recipes is fantastic! When he described it to me I was not looking forward to trying it, but I ate far more it over the course of a week than he did. Totally delicious!

If you have a lot of green peppers and tomatoes, try the Matbucha. You will be glad you did. It can be served as an appetizer, side dish, or main course and can be enjoyed hot or cold.

This is easy to make at home, and its versatility ensures that it can be used in a variety of dishes. Matbucha is often served as an accompaniment to falafel or shawarma but it can also be used as a dip or spread on sandwiches and wraps. Whether you are looking for an exciting new flavor for your favorite dish or just want to try something new, matbucha is sure to be a hit!

Tips and variations for making this Matbucha recipe:

● How to Roast Peppers.
● If possible, mix up the colors of your peppers: red, green, orange, yellow. The more colors, the lovelier this dish will look.
● Instead of a pot, hubby has used our Le Creuset Dutch Oven on the stove top.
● This is a fantastic recipe to make when you have a lot of tomatoes and peppers from your garden, CSA, or purchased at your local farmstand.
● This recipe makes 2 quarts of Matbucha. The recipe can be doubled or tripled. You are only constrained by your pot size.
● Serve on pita, crackers, bread, wraps, etc.
● Freeze this for up to three months. Defrost in the refrigerator.
● Keep all leftovers in the fridge.
● This matbucha is made with simple ingredients commonly found at your local grocery store.

Matbucha Ingredients:

● 1½ pounds of Bell Peppers, assorted colors
● 3 pounds Tomatoes, de-seeded
● ½ cup Olive Oil
● 4 cloves Garlic, minced
● 1 Bay Leaf
● 1 teaspoon Hot Paprika
● 1 Tablespoon Parsley
● ½ teaspoon Sugar
● ½ Tablespoon Tomato Paste
● ½ teaspoon Salt

Matbucha Mise en Place:

● Baking Pan
● Aluminum Foil
● Measuring Cup
● Measuring Spoons
● Large Pot
● Large Bowl
● Cutting Board
● Knife
● Large Pan

Matbucha Directions:

1. Preheat oven to broil.
2. Prepare Peppers: turn your broiler to high and arrange your peppers on a foil lined baking pan. Place under broiler 4-6″ from flame, turning often with tongs until all sides are blackened. Peel, core, and de-seed the peppers. Then, cut into ½” strips.
3. Prepare Tomatoes: scald tomatoes in boiling water for 1-2 minutes. Remove from water, place in ice bath. Peel, core, and de-seed the tomatoes. Then, cut into ½” strips.
4. Prepare Matbucha:
5. Heat olive oil in a large pan over medium heat.
6. Add garlic, cook but do not brown.
7. Add peppers, tomatoes and bay leaf.
8. Reduce heat to a simmer, stir occasionally.
9. After one hour, add salt, sugar, paprika, tomato paste, stir.
10. Simmer for an additional hour, uncovered, and allow the sauce to reduce until the tomatoes have disintegrated. The peppers should retain their shape.
11. Serve chilled, hot, or at room temperature with a dash of lemon juice or hot sauce.
12. Store leftovers in the refrigerator for up to one week.
13. Leftovers may be frozen for up to three months.

Yield: 2 quarts

Matbucha Recipe

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Matbucha Recipe. Matbucha is a beautiful Middle Eastern appetizer made with tomatoes and roasted bell peppers, seasoned with garlic and herbs. Easy-to-make, with just a few ingredients and some simple steps, you will have a flavorful dish that your whole family will love.

Prep Time 30 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 40 minutes

Ingredients

• 1½ pounds of Bell Peppers, assorted colors
• 3 pounds Tomatoes, de-seeded
• ½ cup Olive Oil
• 4 cloves Garlic, minced
• 1 Bay Leaf
• 1 teaspoon Hot Paprika
• 1 Tablespoon Parsley
• ½ teaspoon Sugar
• ½ Tablespoon Tomato Paste
• ½ teaspoon Salt

Instructions

1. Preheat oven to broil.
2. Prepare Peppers: Turn your broiler to high and arrange your peppers on a foil-lined baking pan. Place under broiler 4-6″ from flame, turning often with tongs until all sides are blackened. Peel, core, and de-seed the peppers. Then, cut into ½" strips.
3. Prepare Tomatoes: scald tomatoes in boiling water for 1-2 minutes. Remove from water, and place in an ice bath. Peel, core, and de-seed the tomatoes. Then, cut into ½" strips.
4. Prepare Matbucha:
5. Heat olive oil in a large pan over medium heat.
6. Add garlic and cook, but do not brown.
7. Add peppers, tomatoes, and bay leaf.
8. Reduce heat to a simmer and stir occasionally.
9. After one hour, add salt, sugar, paprika, tomato paste, and parsley stir.
10. Simmer for an additional hour, uncovered, and allow the sauce to reduce until the tomatoes have disintegrated. The peppers should retain their shape.
11. Serve chilled, hot, or at room temperature with a dash of lemon juice or hot sauce.
12. Store leftovers in the refrigerator for up to one week.
13. Leftovers may be frozen for up to three months.
    

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Le Creuset Signature Cast Iron Chef's Oven, 7.5qt, Flame
• 
  Le Creuset Enameled Cast Iron Signature Oval Dutch Oven, 9.5 qt., Marseille
• 
  Le Creuset Signature Cast Iron 7.5-quart Chef's Oven, Cerise with Copper Knob

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 6mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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