Do you know what matbucha is?
If you’ve never heard of matbucha it is a cooked dish of tomatoes and roasted red peppers found all over Israel at falafel and shawarma stands, in grocery stores, and as part of any list of Israeli salatim.
While matbucha is not hard to make it does take some time as the flavor intensifies as it cooks, but what really makes it great is the quality of the ingredients. You can use jars or cans of tomatoes and roasted red peppers, but the results from fresh peppers and tomatoes at the height of their season is noticeably superior.
But all the work is so worth it because you can use this sauce to make quick weeknight dinners all week long.
Make a big batch of matbucha on Friday before Shabbat. Enjoy a portion with your challah. Save the rest for quick dinners such as…
We love hacks and there is nothing better than finding a way to make our beloved shakshuka in minutes. This breakfast, lunch, or dinner favorite is made quick and easy with prepared shakshuka. In this video we used store-bought, but when you use our homemade matbucha recipe the results will be better than you can imagine. If you want to change it up try our Portobello Shakshuka or Avocado Shakshuka using the matbucha.
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Moroccan fish can be made in many ways and with many kinds of fish, but our shortcut using matbucha will be your new favorite. You already have the sauce, just heat it up and add the fish, dinner is done. We used salmon in this version but you can use grouper or any other meaty fish.
You can use it to flavor and cook potatoes or to make Israeli style delicious saucy green beans, but for more full weeknight dinner ideas check this out.
This one can use up all your Shabbat leftovers in the most incredible way. Make this Israeli style hoagie sandwich and everyone will be clamoring for more.
This one is a bit more work but the matbucha adds so much flavor for a really unique new dinner.
Love how excited you get when cooking! I love your recipes! I have family in Rehovot and have been to Israel and love all the Israeli and Mediterranean foods. We lived and worked in North Africa for 5yrs So I am familiar with all the different flavours. I was born in Hungary so do a lot of Hungarian cooking also. We now live on a small Island of the coast of British Columbia Canada. We have a great tradition of organic farms and access to great local fruits, vegetables and meats, so we eat well. There are wineries and even an olive farm here. Please keep up your excellent cooking show.