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matbucha cooked tomato salade cuite
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5 from 4 votes

Matbucha - Moroccan Cooked Tomato Recipe (Salade Cuite)

Matbucha (Arabic) or Salade Cuite (French) is a Moroccan dish of cooked tomatoes and roasted bell peppers seasoned with garlic and chili peppers. The name originates from Arabic and means "cooked." It is served as an appetizer or with the main meal as a side.
It may be used as a base for an assortment of dishes including tagine, kofta and shakshouka
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer and Snack, Salad
Cuisine: Moroccan
Keyword: bell peppers, matbucha, matbukha, salade cuite, Tomato
Servings: 6 people
Calories: 160kcal

Equipment

  • Large skillet with cover

Ingredients

  • 2 cans tomatoes, diced (2) 14.5 ounce cans
  • 1 bell pepper, green or red roasted, skinned and sliced into strips.
  • 1 jalapeno pepper optional - if you like some heat. Roasted, skinned and sliced into strips.
  • 5 Tbsp olive oil
  • 7-10 cloves garlic peeled and thinly sliced
  • 2 guajillo peppers, dry optional - if you like a slightly smoky flavor.
  • 4 arbol peppers, dry optional - if you like a little added heat.
  • 2 Tbsp paprika, ground
  • 1 Tbsp chili powder
  • ½ tsp turmeric, ground optional
  • ½ tsp salt
  • 1 Tbsp sugar

Instructions

  • Flame roast the bell pepper and jalapeno pepper (you can also roast them directly on high heat on a smooth surface cooktop.) Turn them as needed in order to just blacken the outer skin. Remove from the heat and allow to cool for 5-10 minutes. Then, under a cool stream of water, remove the blackened skin, core and seed, then slice into strips. Set aside.
    matbucha salad - bell pepper roasting
  • Heat and deep skillet to medium. While the skillet heats, combine the olive oil, paprika, chili powder, turmeric, and garlic slices. Pour them into the warm skillet and fry until the garlic becomes translucent. (The heat really wakes up the aromatic oils of the spices.)
    matbucha salad spices and oil
  • Add guajillo, arbol, bell pepper and jalapeno pepper strips. Then add the 2 cans of diced tomatoes. Cover and simmer for 30 minutes.
    matbucha salad cooking 3
  • If the diced tomatoes feel firm, use a potato masher and flatten them to desired texture. Add sugar. Cover and cook on low heat for another 30 minutes or until liquid has reduced and the Matbucha is thick and almost a paste.
    matbucha salad potato masher
  • Drizzle some olive oil over the top. Sprinkle salt and let cool. Serve with pita, bread or as a side to any meat dish.
    matbucha cooked tomato salade cuite

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 234mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2201IU | Vitamin C: 33mg | Calcium: 62mg | Iron: 2mg