Recipes with Raviv: Episode 4- Matbucha (Tomato and Roasted Pepper Dip)

Brought to you by The Crown Market – Your One-Stop Shop for Kosher Cooking in West Hartford

Welcome back to Recipes with Raviv, where tradition meets taste, and every week we bring a beloved dish to life in your kitchen. If you've ever sat down to a Middle Eastern or North African mezze spread, chances are you've encountered a bowl of vibrant red Matbucha, rich, savory, and irresistibly smoky. This traditional Moroccan tomato and pepper salad is slow-cooked to perfection, allowing the flavors of roasted bell peppers, ripe tomatoes, garlic, and spices to meld into a thick, jammy condiment that’s as versatile as it is addictive.

Whether you spoon it over warm pita, pair it with grilled fish, or simply enjoy it alongside fresh challah, Matbucha brings bold flavor and a touch of heat to any table. In this recipe, Deb will guide you through the simple yet rewarding process of making Matbucha from scratch. No shortcuts, just deep, homemade flavor, all featuring ingredients you can find right here at The Crown Market in West Hartford! (Download the recipe and list here!)

Crown Market Shopping List:

2 green or red bell peppers

2 large cans of diced tomatoes (or 6 large fresh tomatoes)

Minced garlic

Salt

Red chili flakes

Sugar

Paprika

Extra virgin olive oil

All ingredients are certified kosher and available now at The Crown Market

Ingredients:

• 2 green or red bell peppers, peeled and seeded

• 2 large cans of diced tomatoes (or 6 large fresh tomatoes, peeled)

• 2 cloves minced garlic

• Salt to taste

• 1 ½ teaspoons red chili flakes

• 2 Tablespoons sugar

• 1 tablespoon paprika

• ½ cup extra virgin olive oil

Makes 4 Servings, 30 Minutes

Instructions:

• Start by charring the bell peppers directly over the flame of your stovetop, turning occasionally until the skins are deeply blackened and blistered. Once roasted, transfer the peppers to an airtight container or cover them tightly with plastic wrap. Let them steam for about 15 minutes—this helps loosen the skins and makes them easy to peel.

• After steaming, gently peel off the skins, remove the seeds, and roughly chop the roasted peppers.

• In a medium saucepan, combine the chopped peppers with fresh tomatoes, minced garlic, a pinch of chili flakes, a touch of sugar, and a bit of salt. Bring the mixture to a gentle simmer over medium heat. Once it begins bubbling, reduce the heat to low and let it cook slowly, stirring occasionally, until most of the liquid has evaporated—this should take about 45 to 60 minutes.

• While the mixture simmers, whisk together the extra virgin olive oil and paprika in a small bowl. Pour this fragrant oil into the tomato-pepper mixture and stir to combine. Continue cooking for another 30 minutes on low heat, stirring occasionally, until the flavors are deeply concentrated and the texture is rich and jammy.

• Allow the Matbucha to cool completely before serving.

• Enjoy this vibrant, savory taste of the Mediterranean!
  

  • Serving Suggestion:
    It’s delicious as a dip or spread—serve it with fresh veggies, warm pita, crusty bread, or challah.

Here’s a printable version:

Get Cooking

Visit our store this week to grab your shopping list and ingredients. Then, head to our blog or social channels every Monday to find your next favorite dish.

Follow us on Instagram and Facebook @TheCrownMarketWH and tag your dish with #RecipesWithRaviv—we can’t wait to see what you’re cooking!

Let’s make Mondays delicious again!
With love from Crown Market and Debra Raviv.