Matbucha--Moroccan Tomato And Pepper Salad Recipe

Cooking Directions

• STEP 1.Start by roasting the bell peppers under the broiler until the skin is charred. Let them cool, then peel and chop them into small pieces.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent.
• STEP 3.Add the chopped tomatoes, roasted bell peppers, garlic, paprika, cumin, chili flakes, salt, and pepper to the skillet. Stir well to combine.
• STEP 4.Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally.
• STEP 5.Once the tomatoes and peppers have softened and the flavors have melded together, remove the skillet from the heat and let the matbucha cool.
• STEP 6.Transfer the matbucha to a serving dish and garnish with fresh parsley or cilantro.
• STEP 7.Matbucha can be served warm or cold. It can be enjoyed as a side dish, a dip with bread, or as a topping for grilled meats.
• STEP 8.Leftover matbucha can be stored in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• For a smokier flavor, you can roast the bell peppers over an open flame instead of using the broiler.
• Adjust the amount of chili flakes according to your spice preference.
• If you prefer a smoother texture, you can blend the matbucha in a food processor or blender before serving.

Storage and Serving

• Serve matbucha at room temperature or chilled.
• It can be served as a side dish, a dip with bread, or as a topping for grilled meats.
• Leftover matbucha can be stored in an airtight container in the refrigerator for up to 5 days.