Recipe for the weekend: Matbucha

Published on Friday, 15 February 2013 by Webmaster

Recipe for the weekend: Matbucha
Matbucha is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. It is served as an appetizer, often as part of a meze.


1/4 cup extra-virgin olive oil
3 cloves garlic, minced
5 tomatoes, peeled and chopped
5 green bell peppers, chopped
1 jalapeno pepper, chopped
1 teaspoon paprika
1 teaspoon ground black pepper
1 pinch sea salt (optional)

1. Roast the bell peppers in preheated oven (400F). Seed and peel off the skin.

2. Heat the olive oil in a large pot over medium heat.
3. Stir in the garlic, tomatoes, bell pepper, and jalapeno pepper. 
4. Season with paprika, black pepper, and sea salt.
5. Cook, stirring occasionally for 20 minutes until the vegetables are tender.
6. Reduce heat to low, cover, and cook until the liquid evaporates and the salad thickens, about 2 hours more. 

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