Best 3 Matbucha Recipes
Matbucha is a versatile and flavorful condiment or side dish with Tunisian origins. It's a combination of tomatoes, bell peppers, onions, garlic, and spices that are slow-cooked until soft and caramelized, resulting in a smoky, tangy, and slightly sweet relish. It is a beloved part of Middle Eastern and North African cuisines, commonly served as a dip for bread, as a topping for grilled meats or fish, or as a flavorful addition to sandwiches and salads.
While there is a traditional Matbucha recipe, there are many variations across different regions and households, each with its unique blend of spices and ingredients. Some common variations include adding harissa paste for a spicy kick, using different types of peppers for varying levels of heat, incorporating eggplant or zucchini for a richer texture, or adding fresh herbs like cilantro or parsley for a burst of freshness. This article provides three delectable Matbucha recipes that showcase the dish's versatility: a classic Matbucha, a spicy harissa Matbucha, and a refreshing parsley Matbucha. Each recipe includes step-by-step instructions, ingredient lists, and serving suggestions to guide you in creating this flavorful condiment in your own kitchen.
MATBUCHA
This is an Israeli dish of roasted red peppers and tomatoes. It is served cold and is considered a salad although I use that term loosely. It is usually served with Challah which is dipped into the salad.
Provided by KosherCook
Categories Peppers
Time 5h20m
Yield 1 Pint, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
- Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
- Cut tomatoes in half and squeeze out the juice and seeds.
- Cut tomatoes in chunks.
- Peel the skin from the bell peppers and remove the seeds and stem.
- Cut bell peppers in chunks.
- Add all ingredients to a soup pot and pour oil over top.
- Bring contents to a boil, then turn down to a medium heat.
- Cook covered for 2 hours.
- Remove cover and cook uncovered until most of the liquid has evaporated.
- Stir occasionally to prevent burning.
- Refrigerate and serve cold.
Nutrition Facts : Calories 235.2, Fat 18.9, SaturatedFat 2.7, Sodium 596, Carbohydrate 17, Fiber 5.4, Sugar 10.8, Protein 3.4
MATBUCHA -- MOROCCAN GRILLED RED PEPPERS & TOMATO SALSA
This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes.
Provided by Mirj2338
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grill or flame-roast the peppers and tomatoes.
- If you don't have a grill available, roast the peppers and tomatoes in the oven.
- After removing from the flame or heat source, place them in a paper bag and seal.
- After 5-10 minutes, the skins will peel off easily.
- Peel and seed peppers and tomatoes.
- Slice and chop into small cubes.
- Add garlic to vegetables and mix.
- Squeeze lemon juice and drizzle oil over salad.
- Stir.
- Salt to taste.
- Refrigerate.
- Serve cold.
MATBUCHA
Matbucha (Mott-Boo-Chah) is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. The name Matbucha literally means 'cooked salad' in Arabic. It is usually served as a side dish, but it also works well over fish.
Provided by JEFF144MAN
Categories Side Dish Vegetables Tomatoes
Time 10h40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the garlic, tomatoes, bell pepper, and jalapeno pepper. Season with paprika, black pepper, and sea salt. Cook, stirring occasionally for 20 minutes until the vegetables are tender. Reduce heat to low, cover, and cook until the liquid evaporates and the salad thickens, about 2 hours more. Stir in the lemon juice, and refrigerate overnight before serving.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 12.4 g, Fat 9.9 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 63.6 mg, Sugar 5.8 g
Tips:
- Choose ripe and flavorful tomatoes: Vine-ripened tomatoes are best for this dish because they have a concentrated flavor.
- Use a variety of bell peppers: Different colors of bell peppers will give your matbucha a more vibrant look and flavor.
- Roast the vegetables before cooking: Roasting the vegetables will caramelize their natural sugars and give them a smoky flavor.
- Use fresh herbs and spices: Fresh herbs like cilantro and parsley will brighten up the flavor of your matbucha, while spices like cumin and paprika will add a warm and smoky flavor.
- Adjust the heat to your preference: If you like spicy food, you can add more chili peppers or cayenne pepper to your matbucha. If you prefer a milder flavor, you can omit the chili peppers altogether.
- Serve matbucha with a variety of dishes: Matbucha can be served as a dip with pita bread or crackers, as a condiment for grilled meats and fish, or as a topping for salads and sandwiches.
Conclusion:
Matbucha is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up ripe tomatoes and bell peppers, and it is a healthy and flavorful addition to any meal.
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