Matbucha
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| Course | Appetizer |
|---|---|
| Place of origin | Morocco |
| Region or state | North Africa |
| Created by | Amazigh (Berbers) |
| Main ingredients | Tomatoes, bell peppers, garlic, chili peppers |
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Matbucha (Template:Langx, maṭbūkhah; Template:Langx[1]) is a North African[2] condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours.[3] It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course.
Matbucha has been brought to Israel by Moroccan Jews and is now a staple in the country, it may be enjoyed as a dip or used as a base for shakshouka.[3]
Preparation
Matbucha is prepared by cooking tomatoes, bell peppers, chilis, and garlic over low heat for many hours until they cook down into a smooth, thick spread similar to jam in consistency.[3]
Commercial variants
Brands include Sabra (by Osem), Achla (by Strauss-Elite), and others. In recent years, matbucha has become available in the United States under the New York Shuk brand,[4] among several others.[5][6]
There is also a version made with eggplants.
See also
- List of Moroccan dishes
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."Salade cuite". Jewish English Lexicon. Retrieved 13 February 2025.
- ^ Page Module:Citation/CS1/styles.css has no content."Matbucha". Culture Trip. 26 October 2013. Retrieved 26 January 2024.
- ^ a b c Page Module:Citation/CS1/styles.css has no content.Gur, Janna (2014). Soul Food: From Minsk to Marrakesh.
- ^ Page Module:Citation/CS1/styles.css has no content.New York Shuk. "New York Shuk Middle Eastern Pantry". NY Shuk. Retrieved 2025-05-16.
- ^ Page Module:Citation/CS1/styles.css has no content.Arazi, Leetal. "Matbucha (An everyday tomato condiment)". NY Shuk. Retrieved 4 February 2022.
- ^ Page Module:Citation/CS1/styles.css has no content.Yoked, Tzach. "The Israeli New Yorkers Trying to Turn Matbucha Into the New Hummus". Haaretz. Haaretz. Retrieved 4 February 2022.
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