Cold Matbucha Salad
A rich, slow-cooked Moroccan tomato and pepper salad that tastes even better when served chilled.
Ingredients
- •4 large ripe tomatoes, peeled and finely chopped
- •2 red bell peppers, seeded and finely diced
- •3 cloves garlic, minced
- •1 jalapeño pepper, seeded and finely minced
- •1/4 cup extra virgin olive oil
- •1 teaspoon sweet paprika
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1 teaspoon sugar
- •1 teaspoon kosher salt
- •2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat the extra virgin olive oil in a wide skillet over medium heat.
- 2
Add the diced red bell peppers and minced jalapeño, sautéing for about 8 minutes until they begin to soften.
- 3
Add the minced garlic and cook for another minute until fragrant, making sure not to burn it.
- 4
Stir in the chopped tomatoes, sweet paprika, smoked paprika, cumin, sugar, and kosher salt.
- 5
Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 25 minutes, stirring occasionally.
- 6
Remove the lid and continue to simmer uncovered for another 15 to 20 minutes, stirring frequently, until most of the liquid has evaporated and the mixture has a thick, jam-like consistency.
- 7
Remove from heat, stir in the fresh cilantro, and let it cool completely to room temperature.
- 8
Transfer the salad to a covered container and chill in the refrigerator for at least 2 hours before serving cold.
💡 Chef tips
- For an authentic smoky flavor, you can char the bell peppers over an open flame or under the broiler before dicing them.
- Matbucha tastes even better the next day, making it an ideal make-ahead dish that keeps well in the fridge for up to 5 days.
- Serve this chilled salad alongside fresh challah bread or as part of a traditional mezze spread.
✅ How it should turn out
The finished cold matbucha should be deeply red, thick, and jam-like in texture, with a sweet and smoky tomato flavor balanced by garlic and spices.