Matbucha

Some recipes don’t follow time. They follow memory.

Matbucha

Matbucha is less a condiment and more a slow-simmered devotion. Originating from Morocco and embraced across North Africa and the Middle East, it’s made by coaxing ripe tomatoes, sweet bell peppers, garlic, and chilies into a jammy, deeply spiced spread. Spoon it onto bread, eggs, grilled meats—or straight from the jar, unapologetically.

Ingredients

  • 4 large ripe tomatoes, peeled and chopped
  • 2 red bell peppers, chopped
  • 6 garlic cloves, minced
  • 1–2 hot chili peppers (like jalapeño or fresno), finely chopped
  • 1/4 cup olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt to taste
  • Pinch of sugar (optional, to balance acidity)


How The Alchemy Happens

In a large saucepan or skillet, heat the olive oil over medium heat. Add garlic, bell peppers, and chilies. Sauté until softened.

Stir in the chopped tomatoes, paprika, cumin, coriander, salt.
Lower heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until thick, glossy, and rich. Add a pinch of sugar if the tomatoes are too sharp.
Taste and adjust seasoning as needed.

Let cool. Store in a glass jar in the fridge for up to a week—or freeze in small batches for longer.

🔙 Back to the Kitchen

It’s not just a spread. It’s a slow-brewed truth from the old country.