Matbucha

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Char the peppers and hot peppers whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3. 3
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander

To assemble

1. 4
   Chop the roasted peppers.

   KnifeCutting board

   💡Peel the roasted peppers and the tomatoes: the skins are tough and bitter and stay in the spread as strips.
2. 5
   Put the tomatoes, the peppers, the garlic and the sugar in a pot and bring to a boil. Turn down to medium heat and simmer 40 minutes, until the tomatoes break down and release their liquid.

   ⚙ SimmeringStovePot

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 6
   Mash the tomatoes and the peppers with a spoon.
4. 7
   Mix the oil, paprika and salt in a small bowl and add to the pot. Turn down to low and simmer 40–60 minutes, stirring every 10 minutes, until the liquid evaporates, the texture is jammy and red oil floats on top.

   ⚙ SimmeringStovePot

   💡The secret is patience: low heat, a long time, and frequent stirring so the matbucha doesn't stick to the bottom.
5. 8
   Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week.