Matbucha by Dad

A rich and flavorful tomato-based dip

preptime15 min
cooktime2-3 hrs
servings8-12 servings
Ingredients

Ingredients:

  • Generous amount of olive oil (enough to cover the bottom of the pot)

  • 2 kg tomatoes, cut into coarse cubes (no need to peel)

  • 1 red bell pepper, finely chopped

  • 2-3 green peppers, deseeded

  • Salt, to taste

  • Black pepper, to taste

  • Sweet paprika, to taste

Preparation

Preparation:

  1. Take a pot and generously coat the bottom with olive oil, ensuring a layer thick enough to float over the tomatoes

  2. Add the finely chopped red bell pepper and sauté over medium heat until it begins to soften

  3. While the pepper cooks, cut the tomatoes into cubes and add them to the pot

  4. Add the green peppers (seeds removed) to the pot with the tomatoes

  5. Season lightly with salt, black pepper, and sweet paprika

  6. Bring the mixture to a simmer over medium heat

  7. Once it starts to bubble, reduce the heat to low, cover partially, and let cook for 2-3 hours

  8. Stir occasionally to ensure even cooking and prevent sticking, allowing the mixture to reduce and thicken. Adjust seasoning to taste before serving

Notes

Notes:

  • No need to peel the tomatoes; the taste and texture are preserved

  • For a deeper flavor, let the matbucha cook longer for a thicker, richer consistency

  • Serve with warm bread or as a side dish

Marinated Aubergine

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