Matbucha
Matbucha is a Jewish Moroccan condiment that is extremely popular in Israel. It is traditionally served on Shabbat with homemade bread – usually challah. It is also a popular condiment served with a variety of salads.
There are many ways to make this recipe – some sweeter than others or even quite spicy, with chili peppers igniting a fire in the throat. My recipe is part of a cache of family recipes. It balances sweetness, acidity and heat. Enjoy it as a condiment served cold or warm.
Make Ahead Note: The preparation for this recipe is simple, but the cooking
Subscription Required For This Content
Matbucha is a Jewish Moroccan condiment that is extremely popular in Israel. It is traditionally served on Shabbat with homemade bread – usually challah. It is also a popular condiment served with a variety of salads.
There are many ways to make this recipe – some sweeter than others or even quite spicy, with chili peppers igniting a fire in the throat. My recipe is part of a cache of family recipes. It balances sweetness, acidity and heat. Enjoy it as a condiment served cold or warm.
Make Ahead Note: The preparation for this recipe is simple, but the cooking time is long. Many of my relatives double or triple the recipe and preserve it in jars…because, well…Moroccan Jews love to celebrate special occasions, which always means large gatherings with plenty of food!
Difficulty: simple- to moderate
Yield: makes about 3/4 liter (3/4 quart)