Every summer, once tomatoes hit their peak, I make a big batch of matbucha — a Moroccan dip of slow-cooked tomatoes and roasted peppers, simmered down with garlic, olive oil, and warm spices like paprika and cumin until it turns into a rich, jammy spread. It’s earned a permanent spot on my shabbat table, and it’s always the first thing gone. It’s a staple across Moroccan cuisine and on Israeli brunch tables too, usually served alongside fresh bread, eggs, and other mezze, warm or chilled. The process takes a few hours of low, slow cooking, but the actual work is simple: boil, roast, chop, sauté, stir. here’s how I make it.
Authentic Matbucha Recipe: Moroccan Tomato and Pepper Dip (Easy & Delicious)
This authentic Matbucha recipe is a flavorful Moroccan dip made with simmered tomatoes, roasted peppers, garlic, and spices—perfect for dipping, topping, or spreading!
Equipment
- Heavy enamel pot
Ingredients
- 4 lbs ripe tomatoes
- 2 large bell peppers
- 3 jalapeno peppers
- 4 tbsp olive oil divided
- 6 cloves garlic halved lengthwise
- 1.5 tbsp kosher salt
- 1 tbsp sugar
- 2 tbsp sweet paprika
Instructions
- Preheat oven to 450°. Char bell peppers for 40 minutes and jalapeño peppers for 20 minutes, turning each halfway through the cook time. Place peppers in a heatproof bowl and cover with plastic wrap. (This allows the skins to easily peel off.) Once cooled (about 20 minutes), peel and chop peppers into a bowl and set aside.
- Bring a large pot of water to boil. Cut out the stems from tops of tomatoes and cut an X shape onto the bottom side of each one. Use a slotted spoon to lower the tomatoes into the boiling water for about 30-45 seconds. Lift them out and drop them directly into an ice bath. Slip the tomatoes out of their skins, dice them and add them to the bowl with the peppers.
- Heat 3 tbsp of olive oil in a large enamel pot on medium-low heat. Add the garlic and cook until deeply browned, about 5 minutes. Add in the chopped peppers and tomatoes as well as the salt and sugar. Bring the mixture to a boil and then set on a low simmer for 1.5 hrs until the liquid has evaporated and the matbucha is concentrated. Move the mixture around every 5-10 minutes to ensure it doesn't stick to the bottom of the pot.
- Stir in sweet paprika and remaining 1 tbsp of olive oil. Allow matbucha to continue cooking for another hour until it has darkened and looks shiny. Cool in the fridge and serve.