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Matbucha
מטבוחה (matbucha): Moroccan-Jewish slow-cooked tomato and roasted pepper relish with garlic and chilli
Matbucha came to Israel with Moroccan Jewish families, and it is on almost every Friday-night and Shabbat table among the salads served with challah, as well as in Jerusalem breakfast spreads. Ripe tomatoes and roasted peppers cook down slowly with garlic, chilli and olive oil for over an hour, until thick, sweet, jammy and spicy. Eat it as a dip, beside eggs or grilled fish, or spooned over beans. Suitable as part of a balanced diet. About 90 kcal and 8 g carbohydrate per portion. The pinch of sugar is optional, and a sweetener works too. The usual mistake is rushing it on high heat: it catches and tastes scorched instead of sweet. Chef's tip: stir more often in the last 20 minutes, when the sauce turns glossy and starts to spit; that's when it's nearly done.
- Total time
- 110 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 ⅝ lb ripe tomatoespeeled and chopped
- 4 tbsp olive oil
- 6 cloves garlicsliced
- 1 tsp sweet paprika
- 1 tsp salt
- ½ tsp sugar or sweetener (optional)
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Method
0/5 doneStep 1: Roast 3 red peppers and 2 green or red chillies directly over a gas flame or under a hot grill for 10–12 minutes, turning, until blackened all over. Put them in a covered bowl for 10 minutes.
20 minStep 2: Peel off the skins, remove the seeds and cut the flesh into strips.
5 minStep 3: Put 2 ⅝ lb ripe tomatoes, 4 tbsp olive oil, 6 cloves garlic, 1 tsp sweet paprika and 1 tsp salt in a wide heavy pan and simmer uncovered for 30 minutes, stirring now and then, until the tomatoes break down.
30 minStep 4: Add the pepper and chilli strips and ½ tsp sugar or sweetener if using. Cook on a low heat for 50–60 minutes, stirring every few minutes, until thick and jammy and the oil pools at the edges.
55 minStep 5: Cool and serve at room temperature. It keeps for a week in a clean jar in the fridge.
1 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matbucha take?
- About 110 minutes in total: 20 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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