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This matbucha recipe is inspired by classic Moroccan versions and is melt-in-your-mouth fantastic. Savory, spicy, and thick, it’s a bold condiment or dip that’s as nutritious as it is delicious! It’s one of those worth it recipes!
This recipe is also gluten-free, dairy-free, nut-free, and vegetarian, making it perfect for serving a crowd!
What is Matbucha?
Matbucha is a spicy tomato dip popular in North Africa that is also popular in Israel. It is SO good! Sometimes referred to as a tomato salsa or tomato relish, the dish is a type of condiment made with tomatoes, spicy peppers, garlic, olive oil, and paprika. It’s like a Mediterranean salsa if you will!
My family loves it as an appetizer or side dish, and I often serve it as a dip alongside veggies, crackers, and challah bread! However, it’s also great as a spread with sandwiches and wraps, or spooned over rice bowls! Whenever I make it, family and friends simply cannot stop devouring it! It takes a bit to come together (mostly hands off), but is a worth it recipe for sure!
I make it most often in the summer months when the tomatoes and peppers are abundant, but find myself making it whenever we have guests over because it’s just that special!
What’s the difference between matbucha and shakshuka?
The two dishes are similar. In fact, matbucha can be used as a base for shakshuka. However, the primary differences are that shakshuka contains eggs and is meant to be served as a main course, while matbucha is egg-free and enjoyed as a condiment or dip.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Eggplant: This is optional, and not traditional, but it is a fun addition, and gives an lovely flavor, and a chunkier texture.
- Bell Peppers: I typically use fresh red bell peppers. However, I’ve also tested this recipe with jarred roasted red peppers, and they work well, eliminating a step in the cooking process. Just make sure to drain them well!
- Jalapeños: I use two jalapeños, but you can always add more if you love spice. Make sure to remove the membrane and seeds before dicing.
- Garlic: This is a staple ingredient in the dish! Use a whole head of garlic, not pre-minced cloves.
- Tomatoes: A combination of plum tomatoes and grape tomatoes creates the bold, asvory flavor and jammy consistency we want. I prefer fresh tomatoes. However, you can substitute canned if needed. Just note that you’ll likely need to simmer the dish longer and add sugar to balance the acidity.
- Spiced Oil: Combine extra virgin olive oil and paprika to create a thinner consistency and enhance the flavor. It also acts as a preservative, keeping the matbucha fresher longer.
How to Make Matbucha
- Peel the tomatoes: Score the outside of each tomato, and soak them in a bowl of boiling water. Carefully peel and discard the skins.
- Sauté the peppers: Heat olive oil in a pan, and sauté the diced peppers until softened. Add minced garlic, and continue to cook until fragrant. I like to do this instead of peeling the peppers as called for in many recipes. It creates a similar taste and texture with a lot less work!
- Simmer: Add the peeled tomatoes and halved grape tomatoes to the peppers along with jalapeños, garlic, sugar, chili flakes, and salt. Boil over medium heat. Then, reduce the heat to low, and simmer, uncovered, until most of the liquid evaporates. The mixture should be thick and jammy! It takes time, but it’s worth it!
- Add seasoned oil: Whisk olive oil and paprika in a small bowl, and pour it into the pan. Let the mixture cook to meld the flavors, stirring frequently.
- Serve: Adjust the seasonings to taste, let the matbucha cool, and enjoy warm, at room temperature, or chilled!
Kitchen Tools I Use
Serving Suggestions
I always serve this matbucha recipe as a dip with gluten-free crackers, hummus, veggies, pita bread, and challah. However, it also makes for a tasty spread with sandwiches and wraps! I’ve even served it it spooned over salads or rice bowls.
Spoon it over:
- Turmeric Rice & Chicken Bowls
- Kofta Meatballs
- Perfect Scrambled Eggs
- Any Protein (Shrimp, Steak, Chicken)
How to Store
Once cool, transfer leftovers to an airtight container and store it in the fridge for up to one week. Or, freeze for up to 3 months! To serve, thaw frozen matbucha in the fridge. Then, enjoy it cold, bring it to room temperature, or gently warm it in a saucepan over medium heat.
More Dips To Try
Matbucha Recipe
Ingredients
- 2 red bell peppers diced (or use jarred roasted peppers, drained and chopped)
- 2 jalapeños seeded and finely minced (use more for extra heat)
- 1 whole head of garlic cloves peeled and minced
- 8 tomatoes total — a mix of 6 fresh plum Roma tomatoes, halved, and 1 pint grape tomatoes, halved (or use one large cans of diced tomatoes- but see note)
- 1/2 teaspoon chili flakes adjust to taste
- 1 teaspoons sugar cane sugar, beet sugar, etc.
- ½ teaspoon sea salt plus more to taste
- ⅓ cup extra virgin olive oil
- 2 teaspoons paprika
- Optional: 1 small eggplant diced (see note)
Instructions
Peel the Tomatoes (you can omit this step, but I don’t like all the skins)
- Using a sharp paring knife, score the outside of each tomato about five times. Place all the tomatoes in a bowl and pour boiling water over them. Let them sit for 10–15 minutes. The hot water will help the skins peel off easily.
- Omit this step if using canned tomatoes.
Sauté the Peppers (I do this instead of roasting and peeling — works great!)
- In a deep pan, heat a drizzle of olive oil. Add the diced red or orange peppers and sauté for about 8–10 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
- Omit this if using jarred roasted peppers.
Combine and Simmer
- Add the peeled plum tomatoes and halved grape tomatoes to the pan with the peppers, jalapeños, garlic, sugar, chili flakes, and salt. If using canned tomatoes or jarred peppers, add them here instead of the peeled. Bring to a boil over medium heat.
Slow Cook
- Reduce the heat to medium-low so the mixture maintains a gentle simmer. Cook uncovered for 65–75 minutes, stirring every 10 minutes, until most of the liquid has evaporated and the mixture is thick and jammy.
Add the Seasoned Oil
- In a small bowl, whisk together the olive oil and paprika. Pour into the pan and stir. Continue to cook for about 30 more minutes, stirring every 5 minutes.
Taste and Adjust
- Taste for seasoning and adjust as needed — more chili flakes for heat, more salt for balance, or a small drizzle of honey if the flavor is too bitter. If using roasted eggplant, stir it in during the final 10 minutes of cooking.
Cool and Serve
- Remove from heat and let cool completely. Serve at room temperature, warm, or chilled. Serve with crackers, hummus, veggies, and challah! Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months.
Notes
If using eggplant, Step 1 would be to Roast the Diced Eggplant: Preheat oven to 425°F. Toss the diced eggplant with a drizzle of olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, tossing once halfway through, until golden and tender. Set aside. Storage:
- Transfer leftovers to an airtight container, and store them in the fridge for up to 3 days or in the freezer for up to 3 months.
- Thaw frozen matbucha in the fridge. Enjoy it cold, bring it to room temperature, or gently warm it in a saucepan over medium heat.
