Matbucha

History and Cultural Background

Matbucha (مطبوخة in Arabic, meaning “cooked”) is a rich, slow-cooked tomato and pepper salad originating in Morocco and popular across the Maghreb region, especially in Jewish communities of North Africa. It is a staple of the Sephardic Jewish kitchen, especially among Moroccan, Tunisian, and Libyan Jews, and became a beloved dish in Israeli cuisine after the mass immigration of North African Jews to Israel in the mid-20th century.

Historically, matbucha was prepared before Shabbat—cooked long and slow on Friday to be served cold as part of the Shabbat “salatim” (small salads and appetizers) spread. Its deep flavors, which intensify the longer it sits, made it ideal for meals served after the cooking was done and the Sabbath had begun.

This dish embodies the Sephardic value of hospitality and tradition. Even in diasporic communities, matbucha connects people to ancestral memories, flavors, and family rituals passed down through generations.

Today, you can find matbucha in Jewish homes worldwide - from Casablanca to Tel Aviv, Paris to Montreal, and yes, even in Reykjavík.

Ingredients

• 2 red bell peppers

• 2–4 spicy chili peppers (according to your preferred heat level)

• 5 tablespoons olive oil

• 800–900g (28–32 oz) canned crushed tomatoes or fresh grated tomatoes

• 8 garlic cloves, chopped

• 1 tablespoon white sugar

• 2 teaspoons paprika

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon salt

Instructions

1. Roast the bell peppers and spicy peppers over an open flame or under the broiler until the skin is charred. Let cool, peel, and remove the seeds. Chop coarsely.

2. In a wide saucepan, heat the olive oil and sauté the garlic for about 3 minutes until fragrant.

3. Add the chopped peppers and cook for 2–3 more minutes.

4. Add the crushed tomatoes, sugar, paprika (both types), cumin, and salt.

5. Cook uncovered over very low heat for about 3 hours, stirring every 30 minutes, until the mixture becomes thick, glossy, and jam-like in texture.

Serving Suggestion

Serve chilled or at room temperature as part of a mezze platter, alongside fresh challah, pita-bread, or crusty bread. It also pairs beautifully with labneh, hummus, and hard-boiled eggs. For a modern twist, try it as a base for shakshuka or a topping for grilled fish.