‘Matbucha’ is an old Maghrebi Jew recipe which subsequently landed in the Iberian peninsula. That's why this tasty recipe from the Arab world became known in Europe. It is a cooked salad of tomatoes, peppers and onions with the addition of various spices, garlic, chili and other fragrant and delicious ingredients. Serve with bread, garlic bread, tortillas or, if you have any, with challah, the typical bread of the Sabbath.


  • tomatoes 300 grams
  • salt 10 grams
  • onions 30 grams
  • garlic 3 cloves
  • tomato passata 150 millilitres
  • oil 15 grams
  • coriander 2 grams
  • cumin 2 grams
  • fennel seeds 2 grams
  • chilli 2 grams
  • sundried tomatoes Sun-dried tomato paste
  • bell peppers Peppers in oil
60 minutes Total time
30 minutes Active time
Serves 6 persons
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Take the tomatoes and hold them briefly over a naked flame so that they peel easily. Then chop them up, and do the same with some garlic. Drain the peppers from their preserving oil. Take a frying pan and add a tablespoon of the oil from the peppers. Add the chopped garlic and the sun-dried tomato paste, then the ground fennel, coriander and cumin seeds, along with some chilli. Add the chopped onion, the tomatoes and the passata. Mix well. Add the spices and cook, adjust the salt if necessary and serve on bruschetta.

Serve ‘Matbucha’ cold after leaving it in the fridge for a few hours.
In Arabic, ‘Matbucha’ means ‘cooked’. Although Matbucha is called a salad it is nevertheless properly cooked.

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