Matbucha – Israeli Cuisine: How to make it

Matbucha is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper. The name of the dish originates from Arabic and means “cooked [salad]”. It is served as an appetizer, Matbucha is popular across the Maghreb. It was brought to Israel by new immigrants from Morocco, Tunisia, Algeria, and Libya.

Recipe 1


1 large onion finely chopped

1 head of garlic, peeled and crushed

4 red peppers, chopped small

12 crushed tomatoes

Spices: salt, black pepper to taste

1/3 cup of oil


  1. Fry onion until golden in color.
  2. Add garlic and fry.
  3. Add red peppers.
  4. Add tomatoes and spices.
  5. Bring to a boil and cook on low heat for about two hours.


Recipe 2


1/4 cup extra-virgin olive oil

3 cloves garlic, minced

5 tomatoes, chopped

5 green bell peppers, chopped

1 jalapeno pepper, chopped

1 teaspoon paprika

1 teaspoon ground black pepper

1 pinch sea salt (optional)


Heat the olive oil in a large pot over medium heat. Stir in the garlic, tomatoes, bell pepper, and jalapeno pepper. Season with paprika, black pepper, and sea salt. Cook, stirring occasionally for 20 minutes until the vegetables are tender. Reduce heat to low, cover, and cook until the liquid evaporates and the salad thickens, about 2 hours more. Stir in the lemon juice, and refrigerate overnight before serving.