Cold Matbucha Salad
A rich, slow-cooked Moroccan tomato and pepper salad that transforms into a deeply flavorful, spreadable delight when served chilled.
Ingredients
- •6 large ripe plum tomatoes, peeled and diced (about 3 lbs / 1.4 kg)
- •2 green bell peppers, cored, seeded, and finely diced
- •1 large jalapeño or serrano pepper, seeded and finely minced
- •4 cloves garlic, minced
- •1/4 cup extra virgin olive oil (60ml)
- •1 tablespoon sweet paprika
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1 teaspoon kosher salt
- •1 tablespoon sugar (to balance acidity)
Instructions
- 1
Place the diced tomatoes in a medium saucepan over medium heat, bringing them to a gentle simmer to release their natural juices.
- 2
Add the diced green bell peppers, minced jalapeño, and garlic to the tomatoes, stirring well to combine.
- 3
Drizzle in the extra virgin olive oil and sprinkle the sweet paprika, smoked paprika, cumin, kosher salt, and sugar over the vegetable mixture.
- 4
Reduce the heat to low, cover the pot partially, and let the mixture simmer gently for about 30 to 40 minutes, stirring occasionally so it does not burn on the bottom.
- 5
Remove the lid and continue to cook uncovered for another 15 to 20 minutes, stirring frequently, until almost all the liquid has evaporated and the mixture has a thick, jammy consistency.
- 6
Remove the pot from the heat and allow the matbucha to cool completely to room temperature.
- 7
Transfer the salad to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld and chill thoroughly.
💡 Chef tips
- For easier tomato peeling, score an X on the bottom of each tomato, submerge them in boiling water for 30 seconds, then transfer immediately to an ice bath.
- Matbucha tastes even better the next day and keeps well in the refrigerator for up to 5 days in a sealed glass container.
- Serve this chilled salad alongside warm, crusty challah bread or as part of a traditional Shabbat appetizer spread.
✅ How it should turn out
The finished cold matbucha has a thick, jammy texture with a vibrant red hue, carrying a smoky, sweet-and-savory flavor profile with a gentle lingering kick from the peppers.