Recipes

Matbucha — roasted pepper dip

Matbucha needs to be served either warm or at room temperature. We add a few coriander leaves to garnish. This sauce is a great base to all things Moroccan and when diluted with water, it makes the best ever shakshuka possible

June 1, 2018 09:01
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ByJeremy Borrow

1 min read
  • Burn the peppers over a naked flame (or roast in a hot oven 220°c for about 30 minutes) until blackened and blistered) then put them in a bowl and cling film the top. This lets them steam and releases the skin from the flesh of the peppers making them easier to peel.
  • After 15 minutes, take them out of the bowl and when cool enough to handle, remove the stalk, skin and seeds and chop roughly. 
  • In large pot, sweat the garlic and chillies in the oil but don’t allow them to brown.
  • Add the paprika, sugar and cumin, stir for a minute and then add the peppers.
  • Bring to the boil and then cook on a medium heat for 15 minutes.
  • Add tomatoes, bring to a boil and reduce heat.
  • Cook gently, stirring occasionally until the sauce has thickened to the correct consistency of a dip and the flavour of the peppers has overtaken that of the tomatoes.
  • Adjust seasoning with salt and pepper.