Matbucha is a Jewish Moroccan cooked salad made from slow-simmered bell peppers and tomatoes. The long, gentle cooking concentrates flavors, and a touch of chili adds pleasant heat. Served as a thick dip or spread, matbucha is delicious with fresh or toasted bread, flatbreads, or as a base for shakshouka. It also works beautifully on a charcuterie board alongside olives and cheeses. 
This jammy, simmered Moroccan salad develops deep, layered flavors when given plenty of time on the stove, so allow adequate cooking time before serving.
What Is Matbucha?
Matbucha (from the Arabic matbukhu, meaning “cooked”) is a traditional North African appetizer popular in Moroccan and Israeli kitchens and commonly served at Shabbat dinners. It combines roasted bell peppers with tomatoes and gentle heat from chilies to create a smoky, slightly sweet, tangy, and mildly spicy spread.
The texture is thicker than many tomato salads—closer to a chunky tomato sauce or paste—because the ingredients are slowly reduced. That makes matbucha ideal for spreading on bread, dipping pita, or using as the sauce for shakshouka (eggs poached in a spiced tomato sauce).
While canned jarred versions exist in some European markets, making matbucha at home with roasted fresh peppers yields the most vibrant, complex flavor. Variations include adding roasted eggplant for an eggplant matbucha or using different pepper varieties for sweeter or smokier notes.
Note: Many authentic recipes include generous amounts of fresh garlic; add a few cloves if you prefer a more pungent, garlicky profile.
Watch How to Make Perfect Matbucha
Mise en Place
Equipment:
- Large baking sheet lined with foil
- Medium to large saucepan with a lid
- Wooden spoon for stirring
- Chef’s knife
- Cutting board
Matbucha Ingredients:
Matbucha uses simple, pantry-friendly ingredients. For the brightest flavor, roast fresh peppers and peel fresh tomatoes; canned tomatoes are a convenient substitute.
- Tomatoes – canned diced tomatoes with sauce and paste work well, or about 36 ounces of fresh diced tomatoes (5–6 large) if you prefer.
- Bell peppers – six large red bell peppers (any sweet bell pepper color may be used).
- Chili peppers – whole dried chilies (such as arbol) or 1–2 fresh jalapeños; crushed red pepper flakes may be used to taste.
- Sugar – a small amount balances acidity.
- Olive oil – helps create a silky, oily finish.
- Salt – to taste.
Pro tip: Keep a lid on the pot while simmering—matbucha can splatter as it reduces.
How To Make Matbucha
This version emphasizes roasted bell peppers for a sweeter profile; adjust salt, chili, or garlic to match your taste.
1) Roast the bell peppers: Preheat the oven to 450°F (232°C). Line a large baking sheet with foil. Wash, halve, and seed the peppers, then place them cut-side down on the sheet. Roast 30–45 minutes until the skins are charred.
2) Start the tomatoes: While peppers roast, combine the diced tomatoes, tomato sauce, tomato paste, dried chilies (or fresh jalapeños), sugar, and salt in a medium saucepan. Bring to a boil, then reduce to low and simmer, stirring occasionally so the sauce doesn’t stick.
3) Steam and peel the roasted peppers: When charred, wrap peppers in the foil they roasted on and let them steam for 5–10 minutes. This loosens the skins for easier peeling. Peel and coarsely chop the peppers, then add them to the simmering tomatoes.
4) Simmer the combined mixture over medium-low heat for 30 minutes with a lid on. After 30 minutes, stir in the olive oil and paprika and continue simmering, uncovered or partially covered, for another 30 minutes, stirring occasionally to prevent scorching. The result should be thick and jammy.
5) Serve warm or cooled. Matbucha keeps well in the refrigerator and can be served as a dip, spread, sauce for eggs, or accompaniment to rice, fish, or couscous.
Storing
Allow matbucha to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for 3–5 days. For longer storage, freeze in airtight containers for up to 3 months (or longer in a deep freezer).
How To Eat Matbucha
- Serve as a cold salad or a warm dip with challah, pita, or crusty bread.
- Use as a chunky sauce for shakshouka or to top eggs and fish.
- Pair with pita, olives, and fresh herbs as part of a mezze platter.
- Stir a spoonful into rice or couscous for added depth and flavor.
Q&A
How Long Will Matbucha Keep?
Refrigerated, homemade matbucha stays fresh for about 3–5 days. For longer storage, freeze in airtight containers for up to 3 months.
Can You Freeze Matbucha?
Yes. Cool completely before packing into freezer-safe bags or containers. Frozen matbucha is best used within three months for optimal flavor and texture.
Join My Weekly Newsletter
New recipes, homesteading notes, family meals, and hospitality tips.
Pin this now to find it later
Matbucha Recipe
Equipment
- 18×13 baking pan (lined with foil)
- Saucepan with lid
- Chef’s knife
- Cutting board
Ingredients
Ingredients:
- 6 large red bell peppers (washed, seeded, halved)
- 3 whole dried chili peppers (or 1–2 small jalapeños)
- 14.5 oz diced tomatoes (canned)
- 15 oz tomato sauce
- 6 oz tomato paste
- 2 tbsp sugar
- 1/3 cup olive oil
- 1 tbsp paprika
- 1 tsp salt (adjust to taste)
Instructions
-
Preheat the oven to 450°F (232°C). Line a baking sheet with foil and place halved bell peppers cut-side down. Roast 30–45 minutes until skins are charred.
-
Meanwhile, combine diced tomatoes, tomato sauce, tomato paste, dried chilies (or jalapeños), sugar, and salt in a medium saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally.
-
When the peppers are done, wrap them in the foil and let steam for about 10 minutes to loosen the skins. Peel, then coarsely chop the peppers.
-
Add the chopped peppers to the simmering tomato mixture and cook 30 minutes over medium-low heat with a lid on to prevent splatter.
-
Stir in the olive oil and paprika, then simmer an additional 30 minutes, stirring occasionally to prevent scorching. Adjust salt and chill or serve warm.
Notes
- If using fresh tomatoes, about 36 oz diced fresh will work; you may need to cook longer to reduce excess liquid.
- Any colored sweet bell peppers may be substituted.
- Replace whole dried chilies with jalapeños or a teaspoon of crushed red pepper flakes to taste.
- Add garlic (2–8 cloves) if you want a more garlicky version—authentic variations often use several cloves.
Nutrition (per serving)
20 g carbs
3 g protein
10 g fat