Matbucha – Moroccan tomato dip

Here’s the matbucha recipe that I was asked about last week – our family thought it had the right balance of flavorfulness without being too spicy.

Matbucha – Moroccan Tomato Dip

  • 7 tomatoes, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 2 T. sweet paprika
  • 3 – 5 T. olive oil
  • 1/2 t. tumeric
  • salt and pepper to taste

Mix all the ingredients and put into a pot.  Cook on a high flame until the mixture comes to a boil, then turn flame down to low and cook uncovered for two hours (yes, that’s not a typo!) or until the mixture thickens.  (I made several times this recipe and was surprised by how much it cooked down.)  Serve warm or cold.

(This post is part of Real Food Wednesdays.)


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