Israeli Matbucha (Cooked Tomato and Pepper Relish)

About This Recipe

Israeli Matbucha is a real, traditional Israeli dish, known as Cooked Tomato and Pepper Relish. A slowly cooked, chunky relish of tomatoes, roasted peppers and garlic, served cold or at room temperature as a spread or dip.\n\nMatbucha, meaning 'cooked salad' in Arabic, was brought to Israel primarily by Moroccan Jewish immigrants, and it has become one of the most common cold salads found on Israeli mezze tables and in home refrigerators.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 6tomatoes(diced)
• 3red bell peppers(roasted, peeled and diced)
• 6garlic cloves(minced)
• 4 tbspolive oil
• 1 tspsweet paprika
• 0.5 tspcayenne pepper or hot paprika
• 1 tspfine sea salt(to taste)
• 1 tspsugar
• 2 tbspchopped fresh parsley

Instructions

1. 1

   Roast the peppers

   Roast the bell peppers directly over a flame or under a broiler until charred all over, then steam in a covered bowl for 10 minutes and peel off the skins.

2. 2

   Cook the base

   Heat olive oil in a wide pan and cook the garlic over low heat for 1 minute until fragrant.

3. 3

   Add tomatoes

   Add the diced tomatoes and simmer over medium-low heat for 30 minutes, stirring occasionally, until they break down into a thick sauce.

4. 4

   Add peppers and spice

   Stir in the diced roasted peppers, sweet paprika, cayenne and sugar.

5. 5

   Simmer long

   Continue simmering uncovered for another 20 minutes until the mixture is very thick and jammy.

6. 6

   Chill and serve

   Season with salt, let cool, then refrigerate until cold. Garnish with fresh parsley and serve with bread as a spread or dip.

Variations

• •

  Add a spoonful of tomato paste for extra richness and color if the tomatoes aren't very ripe.

• •

  Some households add a chopped fresh chile for extra heat alongside the cayenne.

• •

  Serve alongside hummus, olives and pita for a full Israeli mezze spread.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions