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  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


4 cups


  • 1 tablespoon olive oil
  • 1 large onion, cubed
  • 4 cloves garlic, crushed
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes
  • 1 bunch chopped cilantro, finely diced
  • 1 tablespoon cumin
  • ¼ cup sugar
  • Dash cayenne pepper
  • Salt and pepper to taste


In a sauté pan over medium heat, sauté onion in olive oil until soft and translucent, about 5 minutes. Add both cans of tomatoes, and continue to cook for 10 minutes. Add cilantro, cumin, sugar, and cayenne pepper. Stir gently and cook until cilantro has wilted into the mixture. Season with salt and pepper. Continue to cook for 15 minutes until liquid is reduced down, concentrating the flavors. Adjust seasoning if needed.

As seen in Joy of Kosher with Jamie Geller Magazine – Pesach 2012 – Subscribe Now


About Naomi Nachman


Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.




6 Responses to Matbucha

  1. Love matboucha; use it instead of “southwestern” salsa when I have chips

  2. avatar says: Bracha E

    Real matbucha is not made with onions, but with roasted green belll peppers. Obviously whoever came up with this recipe did not grow up in Israel.

  3. avatar says: Amy

    If you want to make real matbucha, then you need roasted red peppers, one or more jalapeno, fresh tomatoes, no cilantro, and lots more oil.

  4. I agree with Bracha – I have never seen matbucha made with onions – only garlic, tomatoes and hot chili peppers. I am married to a Moroccan man and learned how to make matbucha from his mother. Also, CANNED tomatoes? I peel, chop and reduce the tomatoes, hot peppers and garlic to a jam-like consistency. Also, where’s the sugar? Real matbucha has no green herbs either…This seems more like a tomato chutney. I would not call it matbucha. Sorry…

    • I have been experimenting and working on my matbucha with help from a friend and it is very different from this recipe as well. Would love to see you submit your version.

  5. My version: aboout 4 kilo of tomatoes, (don’t really know…)washed, peeled (not blanched) and cubed.

    5 garlic bulbs, broken into cloves, peeled and chopped

    about 10-15 (depending how spicy you like it) fresh hot peppers (I buy both green and red variety) chopped, seeds removed (use latex gloves!)

    Cover bottom of heavy bottomed pan in oil (not olive oil – it imparts a distinctive taste, not really for matbucha) corn, soy or canola oil is best, add tomatoes, garlic and peppers. Keep the pot on LOW heat. Add about 1/4 cup of sugar, and let it come to a boil. Keep on stirring the mixture to avoid burning. Keep stirring , and stirring. The tomato mixture will be begin to significantly reduce in about 2-3 hours. DO NOT turn up the heat. Add a tablespoon of salt, black pepper, white pepper, paprika, and hot paprika to the mixture, and keep stirring. Add small amounts of oil as the matbucha reduces. Keep stirring, and in about 4-5 hours you will have delicious, jam-like authentic Moroccan matbucha. Keeps for up to 3 weeks in fridge (although in our house it gets eaten up more quickly that that!) and for months in the freezer.
    This is a time-intensive recipe where you have to stay in the kitchen for a long time. Plan on doing other cooking while you’re there!
    Good luck!

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