Matbucha - Cooked Moroccan Tomato and Pepper Salad

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Arrange the peppers and green peppers on a baking sheet.

   Baking pan
2. 2
   Roast the peppers and green peppers whole in a hot oven (220°C / 430°F) 25 minutes, turning, until the skin is blackened and the flesh completely soft.

   ⚙ Oven roastingOvenBakeware

   💡Give it room in the pan: crowded vegetables steam instead of browning.
3. 3
   Transfer to a bowl, cover tightly and leave 10 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.
4. 4
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander

To assemble

1. 5
   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. 6
   Cut the tomatoes into small cubes.

   KnifeCutting board
3. 7
   Put the tomatoes, the peppers and the garlic 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.
4. 8
   Mash the tomatoes and the peppers with a spoon.
5. 9
   Mix the oil, paprika, chili, cumin and salt in a small bowl and add to the pot. Turn down to low and simmer 30 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.
6. 10
   Add the lemon juice and cilantro and stir.
7. 11
   Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week.