Shared by Nir Sarig
Shared by Nir Sarig
Matbucha
Yield: 3.5 cupsTime: 3 ½ hours
Matbucha
Yield: 3.5 cupsTime: 3 ½ hoursFamily Journey
Sefrou, MoroccoHaifa
New York City
For chef Nir Sarig, there's an art to making matbucha. “Every small change in process will affect the result,” Nir says. “The way you know if what you chose is right is how quickly you finish the plate (if it makes it out of the pot in the first place).”
Time is a key ingredient in this jammy Moroccan tomato and pepper dip. But once it's made, it will hold well in the refrigerator for a few days, so you can make it in advance for a Shabbat dinner or a picnic.
Read more about his matbucha in "A Matbucha Recipe From a Secretive Moroccan Aunt"
Ingredients
- 3 pounds very ripe plum tomatoes
- 1 ½ red bell peppers
- 4 garlic cloves
- ¼ - ½ cup neutral oil (canola or sunflower)
- 1 tablespoon sweet paprika
- ½ teaspoon hot paprika (optional)
- 3 teaspoons salt, divided
Optional garnish
- 3 jalapenos
- 1 garlic clove, grated
- 3 tablespoons olive oil
- ½ teaspoon salt
Preparation
Step 1
Bring a large pot of water to boil. Using a paring knife, carefully score a shallow X shape on the bottom of each tomato. Prepare a large bowl of ice water.
Step 2
Once the water is boiling, work in batches to poach the tomatoes for 60-90 seconds, or until the skin splits up the sides. Transfer to the bowl of ice water to stop the cooking. Repeat with the remaining tomatoes.
Step 3
When cooled, use your hands or a paring knife to peel the tomatoes and discard the skins and core. Slice the tomatoes in half and squeeze the juice and seeds into a bowl and discard. Roughly chop the tomatoes and set aside.
Step 4
Roast the bell peppers over a flame until they are entirely charred. Transfer them to a bowl, and cover tightly with plastic wrap for 10-15 minutes.
Step 5
Once the peppers are cool enough to handle, use your hands or a paring knife to peel off the charred skin and remove the seeds. Dice the peppers.
Step 6
Add the tomatoes, peppers, garlic cloves, and oil to a large pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
Step 7
After the mixture softens into a sauce-like consistency, add the paprika(s) and 1 ½ teaspoon of kosher salt. Continue to slowly simmer the matbucha until it reduces to about half the volume, and it becomes a jammy texture, about 1 hour and 15 to 1 hour and 30 minutes.
Step 8
Cool slightly, then taste and adjust salt if needed. Serve with fresh challah.
Optional garnish: Roast the jalapenos on an open flame and peel the skins off, in the same way as the bell peppers. Then seed and slice into ⅛ -inch slices and submerge in olive oil with grated garlic and salt. This is a perfect add on to the matbucha if you want to have a spicy option on the table
