Recipe: The Best Matbucha in the World

Ingredients

• 1 cup Canola oil (canola oil; do not reduce the amount as it is essential for the cooking process)
• 20 Garlic cloves (crushed)
• 3 kg Tomatoes (peeled and chopped; use ripe cooking tomatoes like Maggie variety)
• 1 tbsp Salt
• 1 tbsp Sugar (flat tablespoon)
• 3 tbsp Canola oil (additional for frying peppers)
• 4 Green hot peppers (very thinly sliced)
• 2 tbsp Hot paprika (hot paprika)
• 1 tsp Cumin (flat teaspoon)
• 0.5 tsp Turmeric (turmeric)

Steps

1. 1

   Heat 1 cup of canola oil in a deep, high-quality pot with a thick bottom to prevent burning.

2. 2

   Add the 20 crushed garlic cloves to the pot and sauté until they reach a very light golden color.

3. 3

   Add the 3 kg of peeled and chopped tomatoes, 1 tablespoon of salt, and 1 flat tablespoon of sugar to the pot.

4. 4

   Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 2 hours, stirring occasionally, until the mixture thickens significantly.

5. 5

   In a separate small frying pan, heat 3 tablespoons of canola oil.

6. 6

   Add the thinly sliced green hot peppers to the small pan and fry them. Add the hot paprika, cumin, and turmeric while stirring to bloom the spices.

7. 7

   Pour the contents of the frying pan (peppers and spices) into the main tomato pot.

8. 8

   Cook the combined mixture for approximately 20 more minutes. Check the thickness by placing a spoonful on a plate; if no liquid pools around the edges after 30 seconds, it is ready.

9. 9

   Remove from heat and allow to cool completely before serving.

Notes

Use neutral oil (canola or corn) rather than olive oil to avoid bitterness during the long cooking process. Peeling the tomatoes is essential for the best texture. If the matbucha is too watery, continue cooking uncovered until reduced. Once cooled, you can skim off excess oil if desired, but keep it during cooking for the right temperature and texture. The red oil can be saved for seasoning other dishes.

Nutrition per serving

• Matbucha
• Appetizer
• Vegan
• Gluten-Free
• Moroccan
• Slow-Cooked
• Spicy
• Dip