- Burn the peppers over a naked flame (or roast in a hot oven 220°c for about 30 minutes) until blackened and blistered) then put them in a bowl and cling film the top. This lets them steam and releases the skin from the flesh of the peppers making them easier to peel.
- After 15 minutes, take them out of the bowl and when cool enough to handle, remove the stalk, skin and seeds and chop roughly.
- In large pot, sweat the garlic and chillies in the oil but don’t allow them to brown.
- Add the paprika, sugar and cumin, stir for a minute and then add the peppers.
- Bring to the boil and then cook on a medium heat for 15 minutes.
- Add tomatoes, bring to a boil and reduce heat.
- Cook gently, stirring occasionally until the sauce has thickened to the correct consistency of a dip and the flavour of the peppers has overtaken that of the tomatoes.
- Adjust seasoning with salt and pepper.
Matbucha — roasted pepper dip
Matbucha needs to be served either warm or at room temperature. We add a few coriander leaves to garnish. This sauce is a great base to all things Moroccan and when diluted with water, it makes the best ever shakshuka possible
Want more from the JC?
To continue reading, we just need a few details...
Want more from
the JC?
To continue reading, we just
need a few details...
Get the best news and views from across the Jewish world
Get subscriber-only offers from our partners
Subscribe to get access to our e-paper and archive
©2024 The Jewish Chronicle