I'm always wondering what delicious dips I can make for Shabbos to spread on my challah or sourdough. This authentic Moroccan matbucha is one of our absolute favorites. It's not as easy as the garlic confit, but it is so delicious, you won't mind putting in a little bit of effort.
Ingredients:
- Plum tomatoes-Plum tomatoes are preferred for this authentic Moroccan matbucha because they have a lower water content. They hold their shape better during cooking and result in a thicker, richer spread. They also have a really bold tomato flavor.
- Red and green peppers- When the peppers are broiled, they give off a sweet and smokey flavor which is so perfect. I like to use a green pepper because I like the little bit of color, but you can also use only red peppers.
- Jalapeno- For that hint of spice! Feel free to add in as few or as many seeds as you'd like to play with the spiciness levels.
- Fresh Garlic- I often substitute frozen garlic cubes in my recipes out of convenience, but here I highly recommend fresh.
- Paprika- Generous amounts of paprika helps the matbucha get it's signature dark red look.
- Salt
- Extra virgin olive oil- Since this recipe is simple, using quality ingredients will really help it shine. I highly recommend using a good quality oil.
How to make authentic Moroccan matbucha:
- Start by placing the plum tomatoes and peppers in a disposable 9x13 pan.
- Put the pan under the broiler. Broil the veggies, turning every 4-5 minutes or so, until the skin is charred all around. Remove the pan from the oven, cover loosely with foil, and let the vegetables cool completely.
- When they are cool, peel off the charred skin and discard. Place the tomatoes and peppers on a cutting board with a juice groove and chop until they are mushy. (You will likely need to do this in batches, unless you have a giant cutting board.)
- Heat half of the olive oil in a pot or skillet. Add in the diced jalapeno and garlic and sauté for one minute. Add the tomatoes and peppers into the pot along with the remaining olive oil, paprika and salt. Cook on a very low flame, stirring occasionally, until the matbucha has thickened and reached a jam like consistency. The duration of cooking will vary depending on how juicy and large your plum tomatoes are. Generally it takes 1-2 hours.
Serving and storing:
Matbucha as a dip is generally served at room temperature or chilled. If your using it for a shakshuka sauce, it can be enjoyed warm.
Store in an airtight container in the fridge for up to 1 week. Freeze for up to 3 months. (Please note that usually the matbucha will become a little bit more watery after freezing)
Tips and tricks for authentic Moroccan matbucha:
- When picking out tomatoes for matbucha, look for very red tomatoes that have a nice give to them when gently squeezed.
- If the tomatoes have a lot of liquid, you can cook the matbucha on a high heat for a bit and then lower to a simmer.
- Covering the 9x13 pan after broiling the tomatoes and peppers makes it even easier to take off the skins. I find that as long as the produce is nice and ripe, the skin comes off easily, but you can definitely do this to be sure you'll have a super easy time.
more dips
How to make garlic confit in the oven
Authentic Moroccan Matbucha
This authentic Moroccan matbucha is the perfect dip for your challah or sourdough. It's lightly charred, slightly spicy, and full of tomato goodness.
Ingredients
Method
- Turn the oven to broil. Place the peppers and tomatoes in a disposable 9x13 pan. Broil for 5-10 minutes per side. Remove the pan from the oven, cover loosely with foil and set aside.
- When the peppers and tomatoes are cool, gently rub off the skins and discard.
- Chop the peppers and tomatoes up until the tomato is essentially pulp and the peppers are very finely diced.
- Heat 2 tablespoon of olive oil up in a heavy bottomed pot. Dice the garlic and jalapeno and sauté for 2 minutes. Add in the chopped peppers and tomatoes with their juice. Pour in remaining 2 tablespoon of olive oil and the 2 tablespoon of paprika. Season with a generous pinch of salt.
- Cook the matbucha on low stirring often, until almost all the liquid is absorbed. This generally takes 1-2 hours. Cool and store in an airtight container in the fridge for up to a week.
