📝 About This Recipe
This soul-warming Moroccan Pepper Salad, also known as 'Salade Cuite' or Matbucha, is the crown jewel of the Sephardic Shabbat table. Slowly simmered for hours, it transforms simple bell peppers and vine-ripened tomatoes into a rich, jammy concentrate bursting with smoky, garlicky, and mildly spicy notes. It is a labor of love that perfectly captures the vibrant, sun-drenched flavors of the Maghreb.
🥗 Ingredients
The Base
- 4 large Red Bell Peppers (firm and glossy)
- 10 medium Roma Tomatoes (very ripe, peeled and diced)
- 8-10 pieces Garlic Cloves (thinly sliced)
- 1-2 pieces Green Jalapeño or Serrano Pepper (seeded and finely minced for a kick)
The Oil and Spices
- 1/2 cup Neutral Oil (canola or grapeseed; essential for the texture)
- 2 tablespoons Sweet Moroccan Paprika (high quality for deep red color)
- 1/2 teaspoon Smoked Paprika (to enhance the roasted flavor)
- 1 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/4 teaspoon Cumin (optional, for earthy depth)
Finishing Touches
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1 tablespoon Extra Virgin Olive Oil (for a silky finish before serving)
👨🍳 Instructions
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1
Char the red bell peppers over an open gas flame or under a broiler, turning frequently until the skin is completely blackened and blistered.
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2
Place the charred peppers in a bowl and cover tightly with plastic wrap for 15 minutes; the steam will loosen the skins.
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3
Peel the blackened skin off the peppers, remove the seeds and stems, and dice the flesh into 1/2-inch pieces. Set aside.
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4
Score a small 'X' on the bottom of each tomato and blanch in boiling water for 30 seconds, then shock in ice water to easily peel the skins.
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5
Dice the peeled tomatoes, discarding the tough core but retaining the juices.
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6
In a wide, heavy-bottomed skillet or Dutch oven, heat 1/4 cup of the neutral oil over medium heat.
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7
Add the sliced garlic and minced hot pepper. Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
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8
Stir in the diced tomatoes and a pinch of salt. Cook over medium heat, stirring occasionally, for about 20 minutes until the tomatoes soften and release their juices.
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9
Add the diced roasted peppers to the pan and stir to combine with the tomato base.
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10
Lower the heat to the lowest setting. This is the 'slow-cook' phase. Let the mixture simmer uncovered for 60-90 minutes.
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11
In a small bowl, whisk the remaining 1/4 cup of oil with the paprika, smoked paprika, sugar, and cumin to create a 'spice oil'.
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12
Pour the spice oil into the skillet. The salad is ready when the water has completely evaporated and the vegetables are sizzling in the deep red oil.
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13
Mash the vegetables slightly with a fork or potato masher if you prefer a smoother, more jam-like consistency.
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14
Taste and adjust salt as needed. Remove from heat and allow to cool completely; the flavors develop significantly as it rests.
💡 Chef's Tips
Patience is your best ingredient; do not rush the reduction or the salad will be watery rather than jammy. Always use a wide pan rather than a deep pot to allow for faster evaporation of the tomato juices. If your tomatoes aren't sweet enough, a tiny bit of extra sugar will help replicate the flavor of sun-ripened Moroccan produce. Be generous with the oil; it acts as a preservative and carries the flavor of the paprika throughout the dish. Store in a glass jar in the fridge for up to a week; it actually tastes better on the third day.
🍽️ Serving Suggestions
Serve at room temperature as part of a 'Kemia' (selection of appetizers) with warm, crusty Challah bread. Use it as a flavorful base for Shakshuka by cracking eggs directly into the warmed salad. Pair it with grilled fish or Moroccan-style schnitzel for a vibrant flavor contrast. Top with a dollop of creamy Tahini and a sprinkle of fresh cilantro for a modern twist. Serve alongside a glass of chilled Arak or a dry Israeli Rosé.