Author: Cee Gee
- Serving size: 60 grams
- Calories: 40-50 kcal
- Fat: 2-3 grams
- Saturated fat: 0.3-0.5 grams
- Unsaturated fat: 0.3-0.5 grams
- Carbohydrates: 5-7 grams
- Sugar: 3-4 grams
- Sodium: 250-300 milligrams
- Fiber: 1-2 grams
- Protein: 1-2 grams
- Cholesterol: 0 milligrams
Recipe type: Morroccan
Embark on a delightful journey through the authentic tastes of Moroccan cuisine. Roasting bell peppers and tomatoes enhances their natural sweetness and infuses them with a captivating smokiness. Meanwhile, onions, garlic, and spices harmonize in a skillet, creating a heavenly fragrance that fills the air. As the roasted vegetables are diced and blended with the aromatic spices, a symphony of flavours emerges. The mixture simmers, allowing the ingredients to meld into a thick, chunky sauce teeming with texture and complexity. A touch of tomato paste and vinegar or lemon juice enhances the balance of sweetness and tang. So, embrace the wonders of Moroccan cuisine and savour the culinary adventure that Matbucha offers. Let its rich colours, tantalizing aromas, and explosion of flavours transport you to a world of delightful indulgence. With Matbucha, your taste buds embark on a journey they won't soon forget
- 3 large red bell peppers
- 5 ripe tomatoes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3-4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground chilli (optional, adjust to your spice preference)
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar (or lemon juice)
- Fresh parsley or cilantro, chopped (for garnish)
- Preheat the oven to 400°F (200°C). Place the whole bell peppers and tomatoes on a baking sheet lined with parchment paper. Roast them in the oven for about 25-30 minutes or until their skins begin to blacken and blister.
- Remove the roasted vegetables from the oven and let them cool slightly. Once cool enough to handle, peel off the skin from the bell peppers and tomatoes, and remove the seeds. Dice the flesh into small pieces and set them aside.
- In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized.
- Stir in the minced garlic, ground cumin, sweet paprika, and ground chilli (if using). Cook for an additional minute to release the flavours.
- Add the diced roasted bell peppers and tomatoes to the skillet. Mix well with the spices and onions.
- Add the sugar, salt, and black pepper to the mixture. Stir to combine all the ingredients.
- Reduce the heat to low, cover the skillet, and let the mixture simmer for about 30-40 minutes, stirring occasionally. The vegetables should become soft and blend together to form a thick, chunky sauce.
- After simmering, uncover the skillet and continue to cook for an additional 10-15 minutes to let excess liquid evaporate and allow the flavours to meld.
- Add the tomato paste and white vinegar (or lemon juice) to the skillet, stirring well to incorporate them into the mixture. Cook for another 5 minutes to thicken the sauce further.
- Taste and adjust seasoning as needed, adding more salt, sugar, or spices according to your preference.
- Remove the matbucha from the heat and let it cool to room temperature.
- Once cooled, transfer the matbucha to a serving dish and garnish with chopped parsley or cilantro.
Matbucha can be served as a side dish, spread, or dip with bread, pita, or crackers. It's also delicious when paired with grilled meats, roasted vegetables, or as a topping for sandwiches. Enjoy your homemade matbucha!