Matbuha (Moroccan sauce)

[Large photo:]

Matbuha (Moroccan sauce)

Category: Sauces

Kitchen: moroccan

Ingredients
Tomatoes	4 kg.
Bell pepper	4 kg.
Bulb onions	2 kg.
Garlic	500 gr.
Vegetable oil	300 ml.
Spice:
Dry sweet paprika	100 g
Coriander	3 tbsp. l.
Turmeric	3 tbsp. l.
Kumin (Zira)	3 tbsp. l.
Hot pepper or hot paprika to taste
Salt

Cooking method

• "Matbuha is a Moroccan brew, a favorite in Israel for some time now.
• After all, there are a great many excellent applications of matbukh. With it, you can easily pile some Moroccan tagine or fry an excellent variation of scrambled eggs with vegetables - shakshuka. Matbuha is used to make a wonderful (for nothing, vegetarian) soup, which is prepared almost at the speed of a rollton. To do this, it is enough to boil the pre-soaked chickpeas, add a jar of matbuhi to it and sprinkle the prepared soup with herbs. Or stew matbuha with meat and get a colorful second dish. And also matbukha can and should be taken on any outing into nature and by both cheeks weave it there in the form of a banal but delicious sandwich with bread or flatbread. In a word, cook it more, you can't go wrong. "
• First of all, you need to remove the skin from the tomato by immersing them in boiling water for a while, burn the pepper and also peel it off.
• Take a large cauldron or a saucepan of at least 10 liters. I take the cauldron and put it on the fire and heat the poured oil. Throw in the onion, cut into half rings and fry until golden brown. Add turmeric and sweet paprika. Fry everything until the paprika becomes pasty. Add coarsely chopped garlic and hot pepper to your taste. Add 1 tablespoon of cumin and coriander each and fry a little. Add tomatoes and peppers, add salt. As soon as the contents of the cauldron boil, reduce the heat to the very minimum, cover with a lid and leave to languish for 6-7 hours. An hour before the end of simmering, add 2 tablespoons of cumin and coriander and salt to your taste. Spread the hot matbuha into sterilized jars, pour vegetable oil on top and close them with a lid. Closed cans do not require additional heat treatment
• Large photo:
• 
• Large photo:
• 

Similar recipes

Caramel sauce with sour cream (ang-kay)

Cumberland sauce (Admin)

Caramel sauce for layer and impregnation of cakes (master class) (Husky)

[Zachary]

Zachary, such a wonderful sauce, thanks for the recipe. Colorfully described, detailed and tasteful. Great photos.

An interesting recipe, I will definitely try it.
Can the jars be stored at room temperature or is it better in the refrigerator ?!

Ooooh! And I know that I will cook tomorrow. I get some kind of Moroccan stage in the preparation. Today I cooked my favorite Moroccan sauce - harissa. It is very sharp. Now it's Matbuh's turn.

[Zachary]

Zachary, as well written, literary.
Do you think the slow cooker will cook? My husband just brought a mountain of spices from Morocco, they differ from those sold in Turkey in smell and saturation.

Just in time! I was just going to prepare some kind of sauce. Thank you!

How clearly and tasty it is! Thank you, Zakhary!

Oh, Zachary, thanks! Green tomatoes quickly turn red, so your recipe is extremely timely. Now you finally have no time to sleep. You must close your sauce. What I like about your recipes is a real male dose! And then - "the output of the finished product is 1.5 liters" ... That's how you need it, a lot at once!

[Zachary]

Zachary, you can specify, you put raw peppers? Judging by the photo, you bake it first, but the description doesn't say anything about it.

[Zachary]

Zachary, a wonderful recipe! I will definitely do it. And how sharp are you making Matbuhu?

I have already made this matbukha several times - very tasty! The pungency must be selected, of course, according to your taste, I also put Spanish smoked mild pepper there. It "looks" very well there.
The original, as I understand it, is here, at Shipilevsky: 🔗

Good afternoon, tell me, if this sauce is cooked in a slow cooker, then it is better to stew for 2-3 hours or on simmering for 6 hours

Good afternoon, tell me, if this sauce is cooked in a slow cooker, then it is better to stew for 2-3 hours or on simmering for 6 hours

Here I am not your assistant, I don’t use gadgets, I do everything the old fashioned way on the stove in the fire.

[lusi 88]

lusi 88, I was just in the cartoon and did this recipe. I think you can do it on any program, the main thing is to focus on the density and degree of uniformity. I did it in my Panasonic on "Pastry" - for 40 minutes, I first fried onions with spices, then Bulgarian pepper joined them, after a signal I added peeled tomatoes and another 2 hours on "Pastry" - 1 hour with a closed lid and a removed valve, the second - with the lid open. From time to time I came up to stir and bring to mind the salt.

[Zachary]

Zachary, so how to store jars of sauce ?!

[Zachary]

Zachary, so how to store jars of sauce ?!

if you have done all the stages of sterilization, then store where you store all your workpieces, in a dark and cool place

thanks for the advice, on the weekend I'll close and unsubscribe

I will definitely do it! Thanks for the recipe.

Ooooh! And I know that I will cook tomorrow. I get some kind of Moroccan stage in the preparation. Today I cooked my favorite Moroccan sauce - harissa. It is very sharp. Now it's Matbuh's turn.

Helen, hello, countrywoman! I want a recipe for harissa!

[lusi 88]

lusi 88, I didn't know that my favorite sauce was called that! MATBUHA! I have cooked on the stove in a cauldron before. I don't need much in one go. There are never so many tomatoes. I will do it in a cartoon on languor. In mine it is +80. I think that's it.

[Zachary]

Zachary, and oil must be on top before rolling?

and oil necessarily on top before seaming?

Not necessary, but I think it will not hurt to preserve

Zakhary thanks for the advice, in the process, I'm doing!

I'll pick up the recipe, it's time to cook it.
The most gorgeous sauce, thanks to Zakhary for the recipe!
Last year I cooked, we didn't have enough of it until spring. It was added everywhere, in all dishes. Now I am preparing the first portion and I will repeat it again.

Zakhary, pliz, what is the output of the finished product? I'm already cooking, the smell is awesome, but I started thinking how many jars to sterilize? I have 0.5 liters each

Added Monday 22 Aug 2016 02:46 AM

Uff ... it's done already. It turned out 17 cans of 450g

Uff ... it's done already. It turned out 17 cans of 450g

That's great, the sauce is great.

[lusi 88]

lusi 88, I was just in the cartoon and did this recipe. I think you can do it on any program, the main thing is to focus on the density and degree of uniformity. I did it in my Panasonic on "Pastry" - for 40 minutes, I first fried onions with spices, then Bulgarian pepper joined them, after a signal I added peeled tomatoes and another 2 hours on "Pastry" - 1 hour with a closed lid and a removed valve, the second - with the lid open. From time to time I came up to stir and bring to mind the salt.

Great idea with a slow cooker !!! And I sit, wondering where to get a cauldron? How many ingredients did you take?

[Alisha_Mai]

Alisha_Mai, I have a little Panasonic, so I took only a little, by eye, how much was included. In general, I make this sauce without any precise measuring, based on what I have. I follow only the technique - prepare each stage for a long time and thoughtfully in order to achieve a good result and an almost uniform consistency. Now we finish the jar, in which we added a zucchini dangling around - we put it together with the peppers.Also tasty, but mostly good as a salad. In the coming days I will make classics - I really like to make a thick, hearty soup with half-smoked sausages from this sauce in winter.

And I came to say thank you! Mine really liked it. I made half a portion, I feel I still need to do it. Very tasty, aromatic, moderately spicy, shorter! Thanks to Zachariah for sharing such a gorgeous recipe!

Thanks for the great recipe! How delicious it is!

Came back to say thank you so much !!!! Super sauce !!! The husband is delighted !!!

Tell me, do I understand correctly that you should lay the whole pepper and tomatoes, not cut them?

Tell me, do I understand correctly that you should lay the whole pepper and tomatoes, not cut them?

I wrote above that optional. For example, I love the sauce with pieces, someone loves it without, it doesn't really matter.

[Zachary]

Zachary, Thank you! I peeled the peppers, cut the tomatoes into 2-4 pieces. I fried the onion in a skillet, cooked it in a slow cooker (Shtebe) on simmering 98 degrees for 6 hours, the last hour without a lid.
I did half a portion, it smells good, it looks delicious, I haven't really tasted it yet (the test for salt does not count), but I'm sure it's very, very tasty!

[Zachary]

Zachary, thanks a lot for the recipe. It contains just everything that I love.

Zachary, should I ignite the oil or pour cold on top? Thank you.

Zachary, should I ignite the oil or pour cold on top? Thank you.

Since you pour the sauce hot in the jar, you can pour the oil cold

I forgot to buy cumin and until Monday I'm out of civilization. Can anyone cook without her?
There is no cumin either.
I've been tuning in on you for so long

[Svetochka]

do you put raw peppers? Judging by the photo, you bake it first, but the description doesn't say anything about it.

Svetochka, so here it is:

scald the pepper and also peel it off.

[Crochet]

Svetochka, so that's the same

Crochet, and he then added this to the description, after my question

[Crochet]

Crochet, and he then added this to the description, after my question

where I added, everything was written from the very beginning, I have no rights to edit

I forgot to buy cumin and until Monday I'm out of civilization. Can anyone cook without her?
There is no cumin either.
I've been tuning in on you for so long

I asked myself - I answer myself)
there was no cumin, only ground coriander - I cooked it and everything went with a bang
Now I repeated it without deviating from the recipe, and I must admit - I liked the first option more. Well, we are not used to such an abundance of spicy spices.
Next time I will put less and grind it with salt in a mortar first, whole grains do not go with us

many thanks to the author for the recipe
tomorrow I'm going to the market for vegetables, we will repeat)

[Sone4ka]

Sone4kaI'm glad you liked it, and experimenting is fine. Good luck Create and experiment

[Zachary]

Zachary, is the amount of pepper in the recipe already peeled? It seems that no one asked, I decided to clarify.
Probably still net weight

[Zachary]

Zachary, is the amount of pepper in the recipe already peeled? It seems that no one asked, I decided to clarify.
Probably still net weight

Yes, purified.

[Zachary]

Respected Zachary, thanks for such an interesting recipe! He did not give me rest for a long time, it was very interesting to try.

The scope, of course, is not the same, but still
We'll be taking a sample in winter!
Thanks for the southern, sunny recipes!

Today I will try to cook this sauce in a slow cooker, already in anticipation)

He became my favorite, I do not stop mentally thanking the author of the recipe for this find.
Last year I cooked a lot, with a margin. Then I cooked dressing in borscht with it, and added it to the dishes when stewing, and stewed boiled beans with it, and in eggplant caviar, and in stew)) everywhere it is good!
But as I wrote above, if not used to spices, be careful with spicy seasonings. Select quantity by sample method)
I reduced their number, and also crushed the cumin, and for us it turned out the very thing.

If anyone is looking for a delicious sauce / dressing recipe, give it a try - you won't go wrong. I wholeheartedly recommend)

[Sone4ka]

Sone4ka, we have this sauce also in wide application, it goes to all dishes. I also add crushed zira.
Zachary, thank you for submitting the recipe!

Great recipe, bookmark until the time of the blanks, thanks !!!!