Bursting with flavor and packed with wholesome ingredients, this matbucha recipe is here to add a burst of color and excitement to your meals. So grab your apron, chop up those veggies, and let’s get cooking!
Hey there, spice lovers and food enthusiasts! Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Morocco? Look no further, because today we’re diving into the world of matbucha – a delicious and tangy tomato-based dish that is as easy to make as it is irresistible.
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Why you will love this recipe:
Authentic food – If you’re a fan of exploring new cultures and trying delicious food, then I think you’ll really enjoy this recipe. It’s super simple and has a wonderful cultural twist that’s sure to impress your taste buds.
Simple & Adjustable – it’s really easy to adjust to your schedule – whether you have two hours or six, this recipe can fit in. I’m happy to share my tips and tricks with you too!
Healthy Alternative– this recipe is a fantastic and healthier alternative to ketchup, and you can use it in so many different ways as a base for other recipes or even on its own. Give it a go and let me know what you think!
Have you heard of Matbucha?
Matbucha is a wonderful sauce and side that originates from Morocco but is now widely used in Israeli cuisine. It’s a versatile dish loved by many foodies around the world!
Made with tomatoes, oil, and spicy peppers, matbucha has a great balance between the sourness of the tomatoes, the sweetness of the garlic and the spiciness of the green pepper. What’s more, it also contains umami, the fifth flavor, which is simply divine!
Matbucha is slowly cooked for a long time, allowing the water to slowly evaporate. This concentration of flavors makes it an absolute delight to the palate. It’s best served with something neutral like couscous or challah to balance out all the goodness it has to offer. Don’t hesitate to try this fantastic sauce, you won’t be disappointed!
what is matbucha sauce made of?
Matbucha sauce is made out of mainly fresh tomatoes slowly cooked down to a thick consistency, oil and garlic and sometimes with roasted peppers.Matbucha sauce is a real treat for the taste buds that originates from the beautiful and unique flavors of Morocco.
The ingredients used to create this flavorful masterpiece are fresh tomatoes, (if desired you can add some roasted peppers), oil, and garlic, combined in perfect balance. To achieve the complex and delicious flavor profile that matbucha is famous for, the ingredients are slow-cooked for many hours to bring out their best qualities. Adding of garlic and chili pepper elevates this condiment to another level of deliciousness.
Traditionally, this dish is served on Shabbat as an appetizer alongside challah or “home bread” – a delightful Moroccan bread. It is also great as part of a salad, or as a base for shakshuka. You can get your hands on this scrumptious condiment from popular brands such as Sabra, Osem, and NY Shuk, which are readily available for purchase at your local grocery store. So why not tantalize your taste buds with the rich and savory taste of matbucha today? You won’t regret it!
Ingredients list:
- Fresh Tomatoes
- Garlic
- Neutral Oil
- Salt & Pepper
- Sugar – or any sweetener of your choice
TOOLS YOU WILL NEED:
large pot
wooden spoon
knife
cutting board
spoon
garlic press (optional)
gloves (optional)
Matbucha recipe with eggplant
Eggplant Matbucha recipe is a twist on the classic matbucha salad, which uses eggplant to make a more filling dish. You’ll need two eggplants, a tablespoon of coarse salt, and a quarter cup of oil.First, prepare the matbucha according to the recipe below.
While it cooks, wash the eggplants, cut them into cubes, and put them in a sieve in the sink. Rub the salt into the eggplant and let it sit for 30 minutes to drain excess water. After 30 minutes, heat your oven to 200C/400F and broil the eggplant with oil for about 30 minutes, stirring halfway through.
Finally, add the crispy eggplant to the matbucha and cook for another one to two hours, stirring occasionally until it’s thick and delicious.
Matbucha vs shakshuka
Matbucha, with its Moroccan roots, is a delightful tomato salad that is slow-cooked to perfection and used in Israeli cuisine. It’s incredibly wholesome and satisfying – a favorite among many foodies.
Shakshuka, on the other hand, is a traditional Tunisian dish with gently poached eggs in a hearty tomato and pepper sauce. The warm spices like cumin, paprika, and crushed red pepper flakes used in Shakshuka give it a burst of flavor that will leave you wanting more.
I know what you’re thinking – can you use matbucha as a base for your shakshuka at home? And the answer is a resounding YES! The chunky tomato sauce itself can be made with leftover matbucha, chopped onions, and bell peppers, diluted with a bit of water to make it thinner, making it the perfect pairing for your eggs.
If this sounds like a culinary adventure you’d like to embark on, I’d be more than happy to share a step-by-step recipe with you for this incredibly satisfying one-skillet meal. Let me know if you’re interested!
matbucha vs harissa
Are you a foodie and curious about exotic spreads? If the answer is yes, let me delve into the world of harissa and matbucha.
Harissa (Arisa, cradle, harissa, harissa, hemlock or sakhka), a traditionally North African spread, is an enticing combination of dried hot and sweet peppers, garlic, oil, and spices. Its unique taste and pungency can be attributed to the use of sweet or hot peppers. Depending upon the quantity of the peppers used, harissa can be sweet or spicy. The country-wise preparation method of harissa slightly varies. However, blending of the soaked dried peppers with garlic, cumin, salt, and oil is a common practice.
In comparison, matbucha (Matbuha, Marmoma, “cooked salad”) is a well-known Israeli salad, comprises of fresh tomatoes, roasted peppers, oil, and garlic. Though the ingredients are nearly the same, the way of preparation slightly changes across countries. You can find delicious matbucha in American markets under brands like NY Shuk. A must-try for all, who love experimenting with new culinary delights!
HOW TO MAKE THE BEST easy matbucha recipe
STEP 1
Begin by cutting your tomatoes into half-inch chunks. Then, carefully cut your peppers (using protective gloves as needed) and crush your garlic using a garlic press or chop it finely with a knife.
STEP 2
To begin cooking confidently, add oil and peppers to your dish, followed by fragrant garlic and juicy fresh tomatoes. Ensure that the flavors meld together perfectly by stirring occasionally. Trust your palate to adjust the dish with the ideal amount of salt and sugar, as per your taste preferences. If you worry about the tomatoes burning, don’t. You can easily add water to the dish as needed. This meal is sure to impress everyone at the table. You have all the tools to make this a culinary masterpiece!
STEP 3 –
By now, after patiently allowing the ingredients to simmer away for an hour and a half, the tomatoes will have softened, disintegrated, and infused with the perfect combination of spices. The result is a sauce that has reduced to a fraction of its original volume, yet intensified in flavor. So go ahead and confidently uncover the pot, knowing that your patience has paid off and a delicious, concentrated sauce awaits you.
I hope that you found this information to be helpful and that you enjoy making some of the best and easiest matbucha recipe!
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Best Original Matbucha Recipe
Equipment
- large pot
- wooden spoon
- Knife
- cutting board
- Spoon
- Garlic press optional
- Gloves optional
Ingredients
- 10 Smallmedium tomatoes 1 kilo. 2.2 pounds
- 4 Spicy peppers optional and adjustable
- 1 tbsp Salt
- 0.5 tbsp Sugar
- 0.25 cup Oil
Instructions
- Mise en place: cut your tomatoes into half-inch chunks., carefully cut your peppers (using protective gloves as needed) and chop your garlic.
- Begin by adding the oil and peppers to your dish, followed by the garlic. When you can smell the garlic add the tomatoes. Bring to a boil and add the salt and sugar.
- simmer away for an hour and a half, the tomatoes will have softened, disintegrated, and infused with the perfect combination of spices. And enjoy your beautiful dish!
