 | |
| Course | Appetizer |
|---|---|
| Place of origin | Morocco |
| Region or state | North Africa |
| Created by | Amazigh (Berbers) |
| Main ingredients | Tomatoes,bell peppers,garlic,chili peppers |
Matbucha (Arabic:مطبوخة,maṭbūkhah;French:salade cuite[1]) is aNorth African[2] condiment or cooked salad consisting of cookedtomatoes and roastedbell peppers seasoned withgarlic andchili pepper, and slow-cooked for a number of hours.[3] It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of anappetizer, often as part of a salad course.
Matbucha has been brought toIsrael byMoroccan Jews and is now a staple in the country, it may be enjoyed as a dip or used as a base forshakshouka.[3]
Matbucha is prepared by cooking tomatoes, bell peppers, chilis, and garlic over low heat for many hours until they cook down into a smooth, thick spread similar to jam in consistency.[3]
Brands includeSabra (byOsem), Achla (byStrauss-Elite), and others. In recent years, matbucha has become available in the United States under the New York Shuk brand,[4] among several others.[5][6]
There is also a version made with eggplants.
