Matbucha is a traditional dish from Moroccan cuisine consisting of a stew of peppers, tomatoes, garlic, and spices.
Its smoky and seasoned flavor makes it ideal as an appetizer or a side dish for various meals. The preparation involves roasting the peppers, peeling them, and simmering with the other ingredients over low heat.
This is a simple recipe that highlights the flavors of the spices and fresh vegetables, perfect for sharing with family or friends. It can be served with toasted bread or challah for a special touch.
Matbucha
Ingredients
2 Peppers
600 grams of Tomatoes
2 Garlic cloves
Dried chili pepper
Coriander powder
Sweet paprika
Olive oil
1 pinch of Salt
Preparation
Step 1 : Preheat the oven to 200°C and place the peppers on a baking sheet covered with parchment paper.
Step 2 : Roast the peppers for approximately 30 to 40 minutes, turning them several times to ensure even cooking.
Step 3 : Once roasted, transfer them to a plastic bag and close it to let them sweat; this step will make peeling easier.
Step 4 : After a few minutes, remove the peppers from the bag, peel off the skin, and remove the seeds.
Step 5 : Then, cut them into strips.
Step 6 : Wash the tomatoes and chop them into medium-sized pieces.
Step 7 : In a large non-stick skillet, pour in the four tablespoons of oil and heat over very low heat.
Step 8 : Add the chopped peppers, tomatoes, garlic, chili, coriander powder, and paprika, and cook everything together for about an hour, stirring occasionally.
Step 9 : It's important to adjust the salt to taste, and if the mixture seems dry, you can add a little water.
Step 10 : Continue cooking until the preparation thickens and the flavors are fully integrated.
Step 11 : Once ready, the Matbucha can be served with toasted bread, challah, or as a complement to other favorite dishes.
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