Bukharan Jewish Matbucha

Ingredients

In this adaptation of Matbucha to Bukharan Jewish cuisine, the traditional Moroccan spices like cinnamon and ginger are replaced with Bukharan Jewish spices such as cumin, paprika, and coriander. Additionally, the dish incorporates the smokiness of roasted red peppers, which adds a unique flavor profile to the Bukharan Jewish Matbucha. The cooking technique remains similar, but the choice of spices and ingredients gives this version a distinct taste that reflects the culinary traditions of Bukharan Jewish cuisine. We alse have the original recipe for Matbucha, so you can check it out.

• 6 ripe tomatoes, peeled and diced (900g / 2 lbs) 6 ripe tomatoes, peeled and diced (900g / 2 lbs)
• 2 roasted red peppers, peeled, seeded, and diced 2 roasted red peppers, peeled, seeded, and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for extra heat) 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped, for garnish Fresh cilantro or parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and roasted red peppers to the skillet and stir well.
4. 4.
   Sprinkle the ground cumin, paprika, ground coriander, and cayenne pepper (if using) over the tomato and pepper mixture. Stir to combine.
5. 5.
   Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the Matbucha cool to room temperature.
8. 8.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Tomatoes — Use ripe tomatoes for the best flavor and texture. To easily peel the tomatoes, make a small cross-shaped incision at the bottom, blanch them in boiling water for a minute, then transfer them to an ice bath. The skins will easily peel off.
• Roasted red peppers — You can roast the peppers over an open flame or under the broiler until the skin is charred. Let them cool, then remove the skin and seeds before dicing.

Tips & Tricks

• For a milder version, remove the seeds from the roasted red peppers before dicing.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• Matbucha tastes even better the next day, so consider making it in advance and letting the flavors meld together in the refrigerator.
• Serve Matbucha at room temperature or slightly chilled for the best flavor.
• This dish pairs well with crusty bread, pita, or as a topping for grilled meats or fish.

Serving advice

Serve Bukharan Jewish Matbucha as a side dish alongside your favorite Bukharan Jewish main course. It can also be enjoyed as a topping for bread or crackers, or as a condiment to accompany grilled meats or fish. Garnish with fresh cilantro or parsley for an extra burst of freshness.

Presentation advice

Present the Bukharan Jewish Matbucha in a colorful serving dish to showcase its vibrant red and orange hues. Consider serving it in individual small bowls or as part of a mezze platter for a visually appealing presentation.