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How to Make Matbucha (a Moroccan Tomato Salad)

Randi was born and raised in the USA but spent 12 years in beautiful Israel, where she learned to make these delicious, healthy salads

A perfect appetizer!

A perfect appetizer!

Both Moroccan and Israeli meals are known for being flavorful. Many of the dishes start out with the same tasty base before taking on a flavor of their own. One such staple is known as Matbucha. It is a basic, simple cooked tomato salad that is oh, so much more! I will be showing you how to make the basic salad as well as some variations. Following this, I will be adding some of the dishes that you can prepare starting with a basic Matbucha.

Interesting Facts About the Origin of Matbucha.

  • The word Matbucha comes from Arabic and means "cooked" (salad).
  • It is often called Turkish salad.
  • It hails from Morocco, Tunisia, Algeria and Libya.
  • It is uncertain how old this recipe is but tomatoes were only introduced to the East around 1800.

The Basic Ingredients of Matbucha.

The ingredients vary somewhat from household to household, but Matbucha is generally made from roasted sweet red peppers and tomatoes. Some people add garlic or onions. Many people add assorted bell peppers and spicy, hot peppers. Seasoning can vary fron light salt to spicy hot paprika. Some people will mix it with Harissa for an extra hot salad.

Please rate this Matbucha recipe.

Cook Time

Prep timeCook timeReady inYields

20 min

2 hours 30 min

2 hours 50 min

20 servings


  • 20 whole plum tomatoes, or you can use any type of tomato you like
  • 3 whole sweet red peppers, can use any variety of sweet peppers
  • 4 cloves fresh garlic
  • 3 whole hot peppers, I use Anaheim. You can use the hot pepper of your choice or none at all
  • 3 tablespoons olive oil
  • A handful fresh cilantro
  • salt, sweet and hot paprika, to taste


  1. I blanch my tomatoes for easy peeling. Please watch my video for easy instructions on how to blanch tomatoes.
  2. Heat the oil in a saute pan. Chop the sweet peppers and saute them over medium heat.
  3. Cut the tomatoes into thin strips and add them to the pan.
  4. Chop the garlic and add it and the cilantro to the mixture.
  5. Put in whole hot peppers. Do not slit or cut them yet unless you want them extremely spicy.
  6. Turn the stove on high and let mixture come to a boil, stirring every now and then.
  7. Turn the stove to low and cover the pan. Let it simmer for about 2 hours, stirring every so often. Be careful not to open those hot peppers while you are stirring!
  8. Remove from heat and let the salad cool down. I usually take the hot peppers out right away.
  9. When it is cool, I split mine in half and add the chopped hot peppers to one half.
  10. Put into small containers to refrigerate or freeze. Remember to have a jar ready, too!

How to Blanch a Tomato

The Beauty of Matbucha.

Matbucha is a great accompaniment on the Israeli table. It tastes great with bread. It can also be used as a sandwich spread. It adds a pleasant savory flavor to meat or chicken or even alone between two slices of bread. When I make Matbucha, I always make quite a bit. I serve some right away but I also make enough to both put away for later and to use some for cooking. I keep a jar of Matbucha in my refrigerator. When I am cooking, I add a spoonful or two to flavor my sauce. I also use matbucha as a sphagetti sauce base. This is especially good when I don't have enough time to make my own, homemade sauce. I simply add a few tablespoons of my Matbucha salad to plain tomato sauce, paste or jarred pasta sauce. It lends it that nice homemade flavor. I always use it when I am preparing my Spicy Moroccan Fish.

B'Tayavon (Hebrew for Bon Appetite)


Randi Benlulu (author) from Mesa, AZ on July 19, 2013:

Thamk you, Kathryn! It is yummy! Enjoy!

Randi Benlulu (author) from Mesa, AZ on July 19, 2013:

Not very complicated at all, Rose! Thank you for the comment and vote up! Enjoy!

Randi Benlulu (author) from Mesa, AZ on July 19, 2013:

Thank you, Pamela! It is really good! Enjoy!

Kathryn from Windsor, Connecticut on July 19, 2013:

Mmm, this looks delicious! Thanks for sharing this with us, and have a wonderful day.

~ Kathryn

rose-the planner from Toronto, Ontario-Canada on July 19, 2013:

Looks delicious and not very complicated to make. Thank you for sharing! (Voted Up) -Rose

Patricia Scott from North Central Florida on July 19, 2013:

This sounds interesting, Ranid. I appreicate the suggestions for ways to use it. I am bookmarking it for later use and pinning and sharing...

Angels are on the way to you this evening. Have a lovely weekend. ps

Randi Benlulu (author) from Mesa, AZ on June 11, 2013:

Thank you, Mary! It is both tasty and useful as it can be frozen and added to other foods! Thank you for the votes! Much appreciated!

Mary Craig from New York on June 09, 2013:

Well, it is evident you've hit it big with this one. Tomatoes are a favorite everywhere and any variation just adds to their appeal. This sounds delicious and I bet it'll be on more tables after this hub.

Voted up, useful, and interesting.

Randi Benlulu (author) from Mesa, AZ on June 02, 2013:

I hope you enjoy it, Michele!

Randi Benlulu (author) from Mesa, AZ on June 02, 2013:

Thank you, Jackie! You probably missed it just like I missed this comment! It is yummy!

Michele Frazier from Texas on May 22, 2013:

Yum! I'm definitely adding this one to the list to try! Thank you for sharing! :)

Jackie Lynnley from the beautiful south on May 22, 2013:

How did I miss this! I love tomato dishes and this sounds so good with the red bell pepper I can almost taste it. Thank you for sharing, it does sound like something to keep cooked up. ^

Randi Benlulu (author) from Mesa, AZ on May 18, 2013:

Suzie, thank you! It is very good and if you want to goive it a bit of the Turkish flair, sprinkle a bit of cumin in it. Thank you so veryt much for your comments, votes, share and pin! You honor me! Have a great weekend!

Randi Benlulu (author) from Mesa, AZ on May 18, 2013:

Thank you, Erica! It is yummy and versatile! I truly appreciate the votes and share!

Suzanne Ridgeway from Dublin, Ireland on May 18, 2013:

Hi Randi,

Love the sounds of this was unfamiliar with this Moroccan dish and I love Moroccan and Turkish cuisine! Definitely pinning this and keeping to do! Great share and love all the useful tips and suggestions throughout!! Voted up, useful, interesting, shared & pinned to healthy salads!

SaffronBlossom from Dallas, Texas on May 17, 2013:

That looks amazing! I love more exotic dishes and am always looking for new ones...will have to try it! Voted up, useful and awesome. :)

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, kidscrafts! It is yummy and would go great with a bbq! We had it with brats last night! Enjoy!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, mycookbook!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, Martin! Me, too!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you so much Faith! Do try it. It is really good! I can't thank you enough for your support in votes and shares! You are awesome! xoxo Randi

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, Prasetio! Much appreciated!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, gingerka!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, Carol! It is yummy!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, GinaBina! So appreciate your support!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you, virtualit! I appreciate the visit, comment and vote!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thank you so much, Susan! I hope you enjoy it. I do appreciate the votes and shares!

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Debbie....you are amazing!!! Thank you! You honor me with all the shares and votes. It really is a good recipe. Yesterday, after making it, I used some of the bread in the picture and made myself a small sandwich with a bit of pepperjack cheese and matbucha. It was perfect! Thank you so much again, my friend! xo

Randi Benlulu (author) from Mesa, AZ on May 17, 2013:

Thanks, Bill! 50%s not bad! It's funny, my son hates tomatoes but loves this!

kidscrafts from Ottawa, Canada on May 17, 2013:

This looks just delicious! A great dish to eat outside in the summer time for sure! I can see myself eating it!

It must be nice to accompany any BBQ as well!

Thanks for sharing!

Martin Kloess from San Francisco on May 17, 2013:

Thank you for this. I love tomatoes!

Dil Vil from India on May 16, 2013:

Wow. This looks good. Thank you for sharing.

Faith Reaper from southern USA on May 16, 2013:

Sounds interesting and delicious. Tomatoes are great! I have never heard of this before, so thank you for sharing.

Voted up +++ and sharing

Blessings, Faith Reaper

prasetio30 from malang-indonesia on May 16, 2013:

It looks delicious and healthy. I love tomato. Thanks for sharing with us. Voted up :-)


gingerka from Colorado on May 16, 2013:

This looks really good. Thanks

carol stanley from Arizona on May 16, 2013:

Sounds tasty Randi: A must try. Thanks for sharing this yummy and healthful recipe...

Gina from West Tennessee on May 16, 2013:

This looks so good and so healthy. YUM!

Abdus Salam from Bangladesh on May 16, 2013:

lovely recipe. I like tomatoes very much. thanks for your recipe. voted thanks

Susan Zutautas from Ontario, Canada on May 16, 2013:

I love anything with tomatoes and can't wait to try your recipe.

Voting Up, pinning and sharing.

Deborah Brooks Langford from Brownsville,TX on May 16, 2013:

You are talking my kind of recipe here.. I do this when i get my tomatoes in the summer.. big boxes 100 lbs of more.. I make my own vegetable soup, tomato sauce . so many things you can do with it..

Blessings to you

Oh i am sharing on Facebook on cooking time and healthy solutions and TOPS TAKE OFF POUNDS and recipe swap..


Bill Holland from Olympia, WA on May 16, 2013:

I'll pass this one to Bev. She loves tomatoes...I hate tomatoes. :) One out of two ain't bad, right?

Speaking for Bev I thank you for the recipe.


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