Moroccan Matbucha with a Twist

Ingredients

• 6 large tomatoes, diced (900g) 6 large tomatoes, diced (900g)
• 2 red bell peppers, diced (200g) 2 red bell peppers, diced (200g)
• 2 yellow bell peppers, diced (200g) 2 yellow bell peppers, diced (200g)
• 2 green bell peppers, diced (200g) 2 green bell peppers, diced (200g)
• 1 medium onion, finely chopped 1 medium 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
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and bell peppers to the pan. Stir well to combine.
4. 4.
   Sprinkle the cumin, paprika, chili flakes, salt, and pepper over the mixture. Stir again to evenly distribute the spices.
5. 5.
   Reduce the heat to low and let the mixture simmer for about 45 minutes, stirring occasionally.
6. 6.
   After 45 minutes, drizzle the honey over the mixture and stir to incorporate.
7. 7.
   Continue simmering for an additional 15 minutes, or until the mixture thickens to your desired consistency.
8. 8.
   Remove from heat and let it cool before serving.
9. 9.
   Serve the Matbucha at room temperature as a side dish or dip with warm bread or pita.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Bell peppers — Choose bell peppers that are firm and vibrant in color. Feel free to adjust the ratio of red, yellow, and green peppers based on your preference.

Tips & Tricks

• For a smoky flavor, you can roast the bell peppers before dicing them.
• Adjust the amount of chili flakes according to your spice tolerance.
• Matbucha tastes even better the next day, so consider making it in advance and letting the flavors meld overnight.
• Serve with a sprinkle of fresh herbs like parsley or cilantro for added freshness.
• Matbucha can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve Matbucha at room temperature as a side dish or dip. It pairs perfectly with warm crusty bread, pita, or even as a topping for grilled meats or fish.

Presentation advice

Garnish the Matbucha with a drizzle of olive oil and a sprinkle of paprika for an attractive presentation. Serve it in a colorful bowl to highlight the vibrant colors of the dish.