Join me on a mouthwatering journey to discover the essence of Mediterranean cuisine. As a dedicated food enthusiast and an experienced chef, I can’t wait to share the incredible flavors and traditions that Matbucha represents. Get ready for a delightful culinary revelation.
- Roast the bell peppers, deseed them and removed the charred skin, then chop up.
- Remove the seeds from the jalapeño pepper and chop it finely. (If you have sensitive skin, wear gloves for this step). You can add more jalapeños for maximum heat if you like a spicy matbucha. The recipe has a little boost, but it's not too spicy.
- Combine diced tomatoes, chopped jalapeño pepper, roasted peppers, salt, sugar, garlic, and chili flakes, in a medium saucepan. Bring to a boil over medium heat.
- Reduce the heat to medium-low until Matbucha cooks at medium and constant levels. Check the temperature of the Matbucha and stir every ten minutes to make sure it does not stick to the bottom of the pan. Let the mixture cook for 65 to 75 minutes until most of the moisture dries up.
- When most of the liquid has evaporated, and the mixture is thick enough, you can add the oil.
- Whisk oil and paprika in a bowl.
- Pour the seasoned oil into the pan and mix.
- Let the matbucha cook for around 30 minutes and stir every 5 minutes. Taste the food at the end of cooking and adjust the taste to your taste: more sugar for sweetness, pepper for spices, and possibly salt.
- Remove Matbucha from the stove and allow it to cool completely.
- Serve cooled at room temperature.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Baked Matbucha Recipe
- 4 large ripe tomatoes
- 2 red bell peppers
- 1 green bell pepper
- 1/4 cup olive oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to your heat preference)
- Salt and black pepper to taste
- Fresh cilantro leaves, for garnish
- Preheat your oven to 375°F (190°C) and position the rack in the center.
- Wash the tomatoes and bell peppers, then place them on a baking sheet. Roast them in the preheated oven for about 25-30 minutes or until the skin starts to blister and char.
- Remove the roasted vegetables from the oven and let them cool for a few minutes. This will make it easier to peel the skins off. Once they’re cool enough to handle, peel the tomatoes and peppers.
- In a large skillet or ovenproof dish, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Chop the roasted tomatoes and peppers, then add them to the skillet along with any juices from the baking sheet.
- Season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine all the ingredients.
- Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally. The Matbucha should thicken and develop a rich, aromatic flavor.
- Once the Matbucha reaches your desired consistency, remove it from the heat.
- Garnish with fresh cilantro leaves, and it’s ready to serve. Matbucha can be enjoyed hot or cold, as a side dish or a topping for bread.
Tips for making Matbucha
- Fresh is Key: The quality of your ingredients matters. Choose ripe, juicy tomatoes and vibrant, firm bell peppers for the best results.
- The Charred Flavor: When roasting the tomatoes and peppers, aim for a nicely charred exterior. This imparts a smoky flavor that elevates your Matbucha.
- Control the Heat: Adjust the cayenne pepper to match your preferred level of spiciness. Remember, it’s easier to add heat than to remove it.
- Consistency is Key: Matbucha should have a slightly chunky texture. Simmer until it reaches the desired consistency, stirring as needed.
- The Magic of Resting: Matbucha’s flavors meld and deepen as it rests. Let it cool slightly after cooking for the best taste.
- Pair with Pita: Warm, fluffy pita bread is an excellent accompaniment. Tear off a piece and scoop up the Matbucha for a delightful bite.
- Fresh Garnishes: Enhance the dish with chopped fresh cilantro, parsley, or a drizzle of extra-virgin olive oil. These additions brighten the flavors.
- Mediterranean Feast: Serve Matbucha as part of a larger Mediterranean spread with dishes like hummus, falafel, and tabbouleh.
- Chilled Delight: Matbucha is wonderful when served cold. Refrigerate it for a refreshing side dish on warm days.
- Eggs and Matbucha: Top your scrambled eggs or omelets with a spoonful of Matbucha for an extraordinary breakfast.
FAQs about Matbucha
- Can I store Matbucha, and if so, how? Absolutely. Store Matbucha in an airtight container in the refrigerator for up to one week. Serve it chilled or reheat gently.
- Is Matbucha suitable for vegans and vegetarians? Yes, Matbucha is a vegan and vegetarian-friendly dish, making it an excellent choice for plant-based diets.
- How can I make Matbucha less spicy? To reduce the spiciness, simply use less cayenne pepper during the cooking process. Taste as you go to find your ideal level of heat.
- Can I freeze Matbucha for longer storage? While Matbucha can be frozen, it may change in texture slightly. It’s best enjoyed fresh or refrigerated for shorter storage.
- What’s the best way to reheat Matbucha? Reheat Matbucha on the stovetop over low heat, stirring occasionally, or in the microwave for short intervals until warm. Enjoy!
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Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!