Moroccan Tomato Salad – Matbucha
Back in April, I was spotlighted by The Nosher (thanks guys!) and I shared a recipe for a roasted eggplant dip. I remember the interview clearly; I enjoyed talking to Shannon and talking about everything from healthy eating to Kansas City BBQ. What I didn’t remember, was that I took all the photos to share my matbucha recipe with you guys too.
It wasn’t until I was making those awesome mushrooms the other day, seven months after the original post, that I even thought to make matbucha again. It’s a shame because this is one of those recipes that smell amazing as the spices marry with the onions in the skillet. Serious aromas, people!
Matbucha is a Moroccan tomato salad that is often served with hummus, eggplant dip and other small salads, warm breads and olive oil. Think of this as the Israeli version of tapas. In fact, if I were to be putting together a menu for an Israeli themed meal, I’d be looking to these recipes
- Mushrooms in Red Wine
- Roasted Eggplant Dip
- Falafel (This post has some of my favorite photos in it!)
So, if good things come to those that wait, thank you for being patient and waiting around for this recipe. Matbucha can be served cold or at room temperature. If you are thinking of serving it hot, you might be craving shakshuka instead.
Israeli (Morroccan) Matbucha Salad
- 1 large onion
- 1 green pepper
- 4-6 cloves of garlic
- 6-8 diced tomatoes
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon red chili flakes or 1 jalepeno pepper
- Salt to taste
- Olive oil for cooking
- Sautee onions with the paprika, red chili flakes and cumin until soft and brown. This will take about fifteen minutes.
- Add green peppers and sautee for five to eight minutes.
- Add the diced tomatoes.
- Cook on a low heat for at least 30 minutes, until the tomatoes reduce and you have a salsa-like consistency. Stir every five minutes.
- Serve cold with an array of Israeli appetizers.