Matbucha

Matbucha (Arabic: مطبوخة, maṭbūkhah; French: salade cuite^[1]) is a North African^[2] condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili 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 an appetizer, often as part of a salad course.

Matbukha

Course	Appetizer
Place of origin	Morocco
Region or state	North Africa
Created by	Amazigh (Berbers)
Main ingredients	Tomatoes, bell peppers, garlic, chili peppers

Matbucha has been brought to Israel by Moroccan Jews and is now a staple in the country, it may be enjoyed as a dip or used as a base for shakshouka.^[3]

Preparation

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]

Commercial variants

Brands include Sabra (by Osem), Achla (by Strauss-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.

See also

• List of Moroccan dishes
• Food portal