Matbucha is more than a salad it’s a ritual. Slowly cooked tomatoes, peppers, garlic, olive oil, and gentle heat come together to create something rich, comforting, and deeply satisfying. In many North African and Middle Eastern homes, matbucha isn’t rushed. It simmers patiently, filling the kitchen with warmth and aroma, transforming simple vegetables into a dish that feels generous and grounding.
Traditionally served with bread, alongside hummus, eggs, or grilled vegetables, matbucha lives somewhere between a spread, a sauce, and a comfort food. It’s the kind of dish made once and enjoyed all week, improving with time as the flavors deepen. What makes it special isn’t complexity it’s intention. Tomatoes cooked until sweet, peppers softened until silky, spices added just enough to wake everything up.
Matbucha fits perfectly into the Let’s Veg lifestyle because it shows how vegetables can become bold, rich, and crave-worthy when treated with patience. It’s proof that plant-based food doesn’t need shortcuts just time, heat, and respect.
Matbucha Sauce
Ingredients
Equipment
Method
- Cook the Peppers
- Heat olive oil in a wide pan over medium heat.
- Add diced peppers and cook 10-15 minutes, stirring occasionally, until soft.
- Add Garlic & Spices
- Add garlic, paprika, cumin, chili flakes, and salt.
- Cook 30 seconds until fragrant.
- Add Tomatoes
- Stir in tomatoes. Reduce heat to low.
- Simmer Slowly
- Cook uncovered 30-45 minutes, stirring occasionally, until the mixture thickens, darkens, and the oil begins to separate slightly from the sauce.
- Taste & Adjust
- Add more salt or chili if needed. Texture should be thick and spreadable.
- Cool Slightly & Serve
- Serve warm or at room temperature with bread, vegetables, or as part of a mezze spread.
Nutrition
Notes
Extra smoky: add roasted peppers instead of raw.
Chunky or smooth: mash lightly or blend briefly if preferred.
Keeps well: lasts up to 1 week refrigerated and improves with time.