10 quick steps to make Matbucha

As I sit here at Food and Meal, surrounded by the aroma of spices and the hustle and bustle of the kitchen, my mind drifts to memories of home. Growing up, my grandmother’s kitchen was always filled with the tantalizing scent of simmering sauces and savory stews. It’s in these moments of nostalgia that I find myself drawn to the comforting embrace of familiar flavors, seeking solace in the dishes that remind me of simpler times.

Today, as I sift through the pages of our recipe archives, my eyes land on a cherished favorite: Matbucha. This traditional North African and Middle Eastern dish holds a special place in my heart, evoking memories of family gatherings and shared meals. Its vibrant colors and bold flavors speak to me on a deeper level, stirring something within me that longs to reconnect with my roots.

But it’s not just nostalgia that drives me to recreate this beloved dish. In a world filled with chaos and uncertainty, there’s something comforting about returning to the kitchen, where the act of cooking becomes a form of therapy. As I chop and sauté, my mind quiets, and I find solace in the rhythmic movements of my hands as they work to create something beautiful.

Matbucha Recipe

A symphony of colors and flavors – matbucha.

Matbucha Recipe

The dish is comprised of stewed tomatoes, red peppers, and chili to create a reduced, jam-like consistency. It can be served mild or spicy - heat levels can be dialed up to your preference. 
4 from 2 votes
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Course: Appetizer, Side Dishes, Snacks
Cuisine: African
Diet: Vegan, Vegetarian
Keyword: Matbucha recipe, Moroccan tomato and pepper salad
CookingStyle: Simmering
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
5 minutes
Total Time: 2 hours 4 minutes
Servings: 4
Calories: 187kcal
Author: Black Pie
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  • 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.



Matbucha tastes best fresh, but you can store it in the refrigerator for up to a week. You can extend the shelf life by topping the surface with a thin layer of olive oil. You can also store matbucha in the freezer. Decant sauce into small airtight containers, like glass mason jars, and store upright for easy, pre-batched servings. Leave about an inch of space at the top of the jar.
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Calories: 187kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 300mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 259IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg
© Food And Meal

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.

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Baked Matbucha Recipe

Matbucha: a mediterranean classic on your plate.

To prepare Matbucha, start by preheating your oven to 375°F (190°C) and positioning 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. Once roasted, remove the vegetables from the oven and let them cool for a few minutes to make it easier to peel the skins off. Peel the tomatoes and peppers, then chop them. In a large skillet or ovenproof dish, heat olive oil over medium heat and sauté chopped onion until translucent. Add minced garlic and cook for another minute until fragrant. Stir in the chopped roasted tomatoes and peppers along with any juices from the baking sheet. Season with cumin, paprika, cayenne pepper, salt, and black pepper, stirring well to combine. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens and develops a rich, aromatic flavor. Once it 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

The magic of roasted tomatoes in matbucha.

Cooking Tips

One of the most important tips I’ve learned is to take your time when roasting the tomatoes and bell peppers. It’s tempting to rush this step, but trust me, allowing the skins to blister and char slowly in the oven not only intensifies their flavor but also adds depth to the overall dish. As you watch the vegetables transform into tender, caramelized perfection, there’s a sense of anticipation that builds, knowing that each blistered skin will contribute to the richness of the Matbucha.

Another tip to keep in mind is the importance of seasoning. Don’t be afraid to experiment with different combinations of spices to suit your taste preferences. Whether it’s a pinch of cumin for warmth, a dash of paprika for smokiness, or a hint of cayenne pepper for a subtle kick, each addition adds its own unique dimension to the Matbucha. And remember, seasonings can always be adjusted to taste, so don’t hesitate to taste-test along the way and make any necessary tweaks.

When it comes to simmering the Matbucha, patience is key. Allowing the mixture to simmer low and slow not only allows the flavors to meld together beautifully but also gives the dish time to thicken to the perfect consistency. As the aroma of spices fills the air and the Matbucha transforms into a luscious, velvety sauce, there’s a sense of satisfaction that washes over you, knowing that your patience has paid off.

Lastly, don’t forget the finishing touches. Garnishing the Matbucha with fresh cilantro leaves adds a pop of color and a burst of freshness that elevates the dish to new heights. And remember, Matbucha is incredibly versatile – whether enjoyed hot or cold, as a side dish or a topping for bread, it’s sure to delight your taste buds and bring a smile to your face.

Serving Suggestions

Sharing matbucha love, one recipe at a time.

For a delightful meal featuring Matbucha, consider pairing it with fluffy Basmati rice, allowing the savory sauce to mingle with each grain for a truly satisfying experience. Alternatively, spread a generous portion of Matbucha over warm, toasted bread or pita for a simple yet satisfying snack. If you’re looking for a heartier option, serve Matbucha alongside grilled chicken or fish, allowing the bold flavors of the sauce to complement the tender protein. For a refreshing contrast, pair Matbucha with a crisp salad tossed in a zesty vinaigrette, providing a burst of freshness to balance out the richness of the dish. Whatever you choose, Matbucha is sure to add a burst of flavor to any meal, leaving you and your guests craving more.

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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!


In conclusion, Matbucha is a versatile and flavorful dish that brings together the vibrant colors and bold flavors of the Mediterranean and North African cuisines. Whether enjoyed as a side dish, a topping, or a standalone meal, its rich and aromatic sauce is sure to delight the senses and satisfy the soul. At Food And Meal, we believe in celebrating the beauty of diverse flavors and culinary traditions, and Matbucha embodies just that. For more delicious recipes and culinary inspiration, be sure to visit foodandmeal.com. Happy cooking!

African cuisine chef at
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!
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