Moroccan Tomato and Pepper Dip
Matbucha is a slow-cooked tomato and pepper dip with Moroccan Jewish roots, made with tomatoes, roasted peppers, garlic, paprika, chili, and olive oil. It cooks down into a thick, jammy, bright red dip that is sweet, spicy, and savory. Serve it with bread, eggs, grilled meats, couscous, or mezze.
Matbucha Recipe
Moroccan Tomato and Pepper Dip
Matbucha is a slow-cooked tomato and pepper dip with Moroccan Jewish roots, made with tomatoes, roasted peppers, garlic, paprika, chili, and olive oil. It cooks down into a thick, jammy, bright red dip that is sweet, spicy, and savory. Serve it with bread, eggs, grilled meats, couscous, or mezze.
Ingredients
Instructions
Serving Ideas
- Serve with challah, pita, or crusty bread.
- Spoon beside eggs, grilled chicken, lamb, fish, or couscous.
- Use as a dip for roasted potatoes or cauliflower.
Chef Tips
- Cook slowly until the water evaporates and the oil rises slightly.
- Use ripe tomatoes or good canned tomatoes.
- Adjust chili depending on the heat of your paprika.
Storage
Store refrigerated for up to 5 days. Serve cold, room temperature, or gently warmed.
Allergen Notes
Naturally dairy-free, egg-free, nut-free, and gluten-free.