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I love to serve lots of dips and spreads at the start of my Shabbat meal. We always have Hummus and this Matbucha is my new favorite, low in calories, filled with vegetables and so flavorful, with just the right amount of heat, but you can adjust the pepper quantity to your liking.

  • Duration
  • Cook Time
  • Prep Time
  • 2 cups ServingsServings


  • 2 red bell peppers
  • 1 pound fresh tomatoes, any variety
  • 2 tablespoons olive oil
  • 2 long spicy peppers, any kind (jalapenos would work, but I use these long ones)
  • 2 cloves garlic, chopped
  • 1 tablespoons white wine
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 lemon
  • 1/2 cup chopped cilantro


Put the peppers on a hot grill or directly on the flame of a gas burner. Rotate until charred on all sides.  Transfer to a bowl and cover to let steam.  When cool, peel and core the peppers.

Bring a small pot of water to a boil.  Cut a thin x on the bottom of the tomatoes and plunge into boiling water for a minute. Remove with a slotted spoon and cool in water.  When cool, peel skin.

Heat the oil in a frying pan.  Roughly chop the tomatoes and both peppers, add them to the pan with the garlic and add wine, coriander, cumin, paprika and salt.  Cook slowly stirring uncovered for about 20 minutes until most of the liquid is absorbed.  Squeeze the lemon and sprinkle with cilantro.  Enjoy.