Cold Matbucha Salad
A rich, slow-cooked Moroccan tomato and pepper salad that transforms into a savory, spreadable delicacy served cold.
Ingredients
- •3 large ripe beefsteak tomatoes, peeled and finely chopped
- •2 red bell peppers, cored and finely diced
- •1 green bell pepper, cored and finely diced
- •4 cloves garlic, minced
- •1 hot chili pepper (such as jalapeno or serrano), seeds removed and finely minced
- •1/3 cup extra virgin olive oil
- •1 tablespoon tomato paste
- •1 teaspoon sweet paprika
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1 teaspoon sugar
- •1 teaspoon salt, or to taste
- •2 tablespoons fresh cilantro, chopped (optional)
Instructions
- 1
Place the diced red and green bell peppers in a medium saucepan with a splash of water, cover, and steam over medium-low heat for about 10 minutes until softened.
- 2
Uncover the pan, let any excess liquid evaporate, and then add the extra virgin olive oil, minced garlic, and hot chili pepper, sautéing for 2 minutes until fragrant.
- 3
Add the chopped tomatoes, tomato paste, sweet paprika, smoked paprika, cumin, sugar, and salt to the pan, stirring well to combine.
- 4
Reduce the heat to low, cover the pan partially, and let the mixture simmer gently for 40 to 45 minutes, stirring occasionally to prevent sticking.
- 5
Remove the lid for the final 10 minutes of cooking to allow any remaining moisture to cook off, resulting in a thick, jam-like consistency.
- 6
Remove the matbucha from the heat, stir in the fresh cilantro if using, and let it cool completely to room temperature.
- 7
Transfer the salad to an airtight container and refrigerate for at least 2 hours before serving chilled.
💡 Chef tips
- For easier peeling, score an X on the bottom of the tomatoes, submerge them in boiling water for 30 seconds, and immediately transfer them to an ice bath.
- Matbucha actually tastes better the next day, making it an ideal make-ahead dish that keeps well in the refrigerator for up to 5 days.
- Serve this cold salad with crusty fresh challah bread or as part of a traditional mezze spread.
✅ How it should turn out
The finished matbucha should be a deep red, jammy, and glossy spread with a sweet, smoky, and mildly spicy flavor profile.