Easy Israeli Matbucha is a simple, vegan recipe for savory, cooked Moroccan tomato and pepper salad, which is one of the classic appetizer salads called “salatim” that’s popular in Israeli food culture and often served as part of mezze spreads.
About this recipe…
While this delicious salad originated in Moroccan cuisine, it was brought to Israel by Moroccan Jews and adapted into one of the “Israeli salads” (salatim).
This dairy-free, vegan salad is frequently used as a dip for plain pita slices and can be found at pretty much any table where you’ll find pita, hummus, and tahini.
Some people even use it as a base for their homemade shakshuka or as a sauce on pasta.
It’s also a popular appetizer salad on mezze spread platters in many Israeli restaurants and at events.
And it’s adaptable so you can adjust the level of spiciness to your own taste!
Like other Middle Eastern foods, the traditional recipes often call for quite a bit of oil. Personally, I cook with as little oil as possible, so this recipe contains less than most traditional matbucha recipes.
Also, while traditional recipes call for fresh tomatoes, I use canned tomatoes because it saves time and effort.
And the ingredients have nutritional benefits.
Such as tomatoes.
And bell peppers.
Bell peppers come in different colors, such as green, red, orange, and yellow (the most common)…and, believe it or not, white, brown, striped, and purple.
Peppers are commonly used in foods and salads as side dishes, toppings, or—if you are like my son—a snack.
Peppers are native to Mexico, Central America, and South America. Spanish explorers brought pepper seeds back to Spain with them in 1943. From Spain, peppers spread from there to Europe and Asia.
Red peppers are actually ripened green peppers, and because they do so gradually, you may see peppers that are both green and red at the same time.
Red peppers are sweeter in flavor than the green ones, which are more acidic and a little bitter. Red peppers can be used in the production of paprika.
“Permagreen” doesn’t turn red but rather stays green even after it ripens.
Orange and yellow peppers are their own varieties and have a gentle, sweet taste.
Bell peppers contain almost no protein at all and are almost entirely made of water, with a small percentage of carbohydrates.
They are rich in vitamins C, B6, K, A, and E as well as some minerals and antioxidants. The different colored peppers contain different vitamins and nutrients, and they are all very low in fat.
Bell peppers generally have a long life, especially if kept in refrigeration.
Some general cooking information
What are the different oils used in cooking?
“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.
Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.
Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep-frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.
Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking, though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (a garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Frequently Asked Questions (FAQs)
What is Israeli Matbucha?
Matbucha is a cooked Moroccan tomato and pepper salad made by simmering tomatoes, bell peppers, and chili peppers and seasonings until they have a thick, uniform consistency.
It was brought to Israel by Moroccan immigrants and became a staple of the Israeli salatim (appetizer salads) culture.
What do you serve with Matbucha?
Matbucha is traditionally served cold or at room temperature as part of a mezze (appetizer) spread. It is most commonly used as a dip for warm pita bread, alongside hummus, tahini, and falafel, with malawach or jachnun.
Can you use Matbucha for shakshuka?
Yes! Because matbucha is already made with a rich base of cooked tomatoes, peppers, and garlic, it makes an incredible, time-saving shortcut sauce for homemade shakshuka. Just heat the matbucha in a skillet, crack in your eggs, and cover until cooked to your liking.
Is Matbucha spicy?
Traditionally, matbucha has a kick to it from hot chili peppers or jalapeños, but the level of spiciness is entirely adjustable. You can easily tone down the heat by removing the pepper seeds or using sweet bell peppers exclusively.
Can you freeze Matbucha?
Yes, matbucha freezes very well. Let it cool completely, store it in an airtight freezer-safe container or bag for up to 3 months, and thaw it overnight in the refrigerator before serving.
A little about Israeli cuisine
Some people complain about cultural appropriation in cuisine when food from one country is attributed to another country.
However, national cuisine in itself is often a mingling of food from a variety of cultures, often due to a change of ruling countries and a shifting of borders.
When people move from country to country, they will take their cultures with them, and their descendants may adapt their traditional cuisine with that of their new home, and if they don’t, others might.
When one lives in a melting pot, such as the US or Israel, it is just unrealistic to expect that food from a particular culture won’t mingle with that of other cultures.
That being said, “Israeli cuisine” is basically Middle Eastern (as opposed to Eastern European food) that was brought to Israel by Jews when they fled or were expelled from Muslim countries and moved to Israel mostly after the declaration of the State of Israel (collectively known as Mizrahi Jews).
Recipes were passed from generation to generation, and although decades have passed, the foods are still known by the culture they came from, and everyone seems to have their own way of making them.
That said, there are many variations of pretty much any “Israeli” recipe because of background, custom, or even just taste. When choosing a recipe, one has to know what actually constitutes a main ingredient—what makes the dish what it is—and what is left up to individual taste.
So, find the recipes you like with the ingredients you prefer, add your own twists, and בתאבון (pronounced: b’te’ah’vone, literally translated, “with appetite”)!
Like Moroccan-Israeli food?
Try these!
Moroccan-Israel Meatballs with Olives
Morccan-Israeli Fish
Moroccan Jews in Israel
The majority of Moroccan Jews in Israel are the descendants of Jews that immigrated to Israel from Morocco.
Before the establishment of the State of Israel, the British put a quota on the number of Jews that could immigrate to Israel, so most of the immigration was considered “illegal.” However, many Jews risked their lives to flee their countries of origin, including Arab and Muslim countries, such as Morocco.
Because the Muslims were against the establishment of the State of Israel, after the declaration of the state and the civil war that followed, life became more difficult for the Jews of Morocco because the Muslims would attack Jews as a result. This brought about a wave of immigrants to Israel from Morocco, as did every Arab-Israeli war that followed.
So, during the 1950s and for decades afterward, waves of Moroccan Jews immigrated to Israel.
Morocco was once the home of the largest Jewish community in the Muslim world. However, by the time of the Yom Kippur war, the majority of Morocco’s Jews had immigrated to Israel, and they brought their delicious cuisine with them.
What is needed to make Israeli matbucha?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last-minute!
peeled tomatoes
red bell peppers
jalapeño peppers
paprika
white granulated sugar
granulated garlic
salt
cumin, optional
chili pepper flakes (optional, if you want spicy)
cooking oil
Like Israeli and Middle Eastern foods? Try these!
Israeli Yellow Rice
Moussaka
Hummus
Shakshuka
Easy Israeli Matbucha Recipe
Delicious and easy, savory and spicy Moroccan tomato and pepper salad.
Ingredients
- 2 - 28 ounce cans of peeled tomatoes, diced small
- 2 red bell peppers, diced small
- 2 medium jalapeno peppers, diced small
- 2 tablespoons paprika, per taste
- 1 tablespoon white granulated sugar
- 1 1/2 tablespoons granulated garlic
- 2 teaspoons salt
- 1 teaspoon cumin, optional
- 1 teaspoon chili pepper flakes or to taste (optional, if you want spicy)
- 1/3 - 1/2 cup oil
- 2/3 cup water
Instructions
- Cover the bottom of a large sauce pan or skillet with the oil.
- Lightly fry the diced red peppers and jalapeno pepper on medium heat.
- Mix in the paprika, sugar, garlic, cumin, salt, and chili pepper flakes if desired.
- Add tomatoes and water.
- Cook on medium low for 1/2 - 1 hour, while mixing occasionally so that the mixture thickens but does not stick to the bottom (add more water, a little at a time, if needed) and mashing the vegetables occasionally with a fork or potato masher, until the liquid has mostly evaporated and you are left with a thick sauce.
- Let cool.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 33Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 369mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g