Matbucha is a deliciously vibrant Moroccan dip made by slowly cooking down ripe tomatoes and roasted bell peppers with garlic, olive oil, and warming spices like paprika and cumin. This authentic recipe turns simple, humble ingredients into a rich, jammy spread bursting with flavor. It’s a staple not only in Moroccan cuisine but also on Israeli brunch tables, where it’s often served alongside fresh bread, eggs, and a variety of mezze. Whether you enjoy it warm or chilled, Matbucha adds bold, savory depth to any meal—and once you try it, it’s likely to earn a permanent spot in your fridge.
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.