The home of the Bushey's Fine Cooking


Matboucha, a traditional Moroccan dish, is so popular in Israel that it can be found right next to the Hummus on Israeli grocery store shelves. Once you make it yourself, you won't want to settle for store-bought Matboucha anymore.
  • 6 ripe tomatoes
  • 4-6 cloves garlic
  • 1 small green jalapeño pepper or 2 green bell peppers
  • 1/3 cup oil (canola or olive)
  • 2 Tablespoons paprika
  • 1 1/2 teaspoons salt
  • 1/2-1 teaspoon pepper


1. Dice tomatoes, pepper and garlic. Place in a 3-quart saucepan.
2. Over medium heat, uncovered, cook the mixture for 20 minutes. Stir frequently with a wooden spoon. 
3. When the vegetables are nice and soft, add the oil and spices. Cook for another 10 minutes. Stir frequently with a wooden spoon. 
4. When the mixture is well blended and most of the liquid has evaporated, the matboucha is ready. Cool and store in a covered container in the refrigerator. 

Serving Suggestions: Matboucha can be served hot or cold, but we like it best cold on a crackers or fresh pita or bread.

Note: The matboucha's spiciness will depend upon the size and strength of the peppers used. If it turns out too spicy, add a few more cooked tomatoes.