Israeli Matbucha
A slow-cooked, rich, and flavorful spread made from roasted bell peppers and tomatoes, often seasoned with chili for a touch of heat. Matbucha is a staple in Israeli cuisine, enjoyed as a dip with bread, a side dish, or as a base for other dishes like shakshuka.
🧂 Ingredients
- 6 large Red bell peppers(roasted, peeled, seeded, and coarsely chopped)
- 28 oz Tomatoes(diced (canned or fresh))
- 15 oz Tomato sauce(canned)
- 6 oz Tomato paste(canned)
- 0.33 cup Vegetable oil(or other neutral oil)
- 2 tbsp Sugar
- 1 tbsp Paprika
- 3 whole Dried chili peppers(or 1-2 fresh jalapeños, finely chopped (adjust to taste))
- 1 tsp Salt(or to taste)
- 4 cloves Garlic cloves(thinly sliced)
- 0.25 cup Fresh parsley(chopped)
👨🍳 Instructions
- 1
If using fresh bell peppers, roast them under a broiler or over an open flame until the skins are charred. Place in a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Peel off the skins, remove seeds and membranes, and coarsely chop.
- 2
In a large, heavy-bottomed pot, combine the chopped roasted bell peppers, diced tomatoes, tomato sauce, tomato paste, vegetable oil, sugar, paprika, dried chili peppers (or jalapeños), and salt. Stir well.
- 3
Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally to prevent scorching. The mixture should thicken considerably.
- 4
Add the sliced garlic and chopped parsley to the pot. Stir and continue to cook, uncovered, for another 30 minutes, or until the matbucha has a thick, jammy consistency.
- 5
Taste and adjust seasoning, adding more salt or chili if desired.
💡 Pro Tips
- ✓Slow cooking is key to developing the deep flavors of matbucha.
- ✓Use good quality canned tomatoes for the best results if not using fresh.
- ✓Adjust the amount of chili peppers to your preferred level of spiciness.
🔄 Variations
- Add a small, diced eggplant to the pot along with the peppers and tomatoes.
- For a smokier flavor, use smoked paprika.
- Serve as a base for shakshuka by poaching eggs directly into the matbucha.