Recipe: Matbucha!

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Matbucha, a Moroccan-inspired Israeli “salad” of sorts, has been a favorite mezze offering at our community Shabbat dinners over the years. Here’s a recipe for the easy, delicious condiment.

Dips and spreads of a variety of colors in ramekins, ready to be served at a family dinner.
Photo Credit @fujifilmgirl

Its vibrant red color and complex flavor profile of spices and vegetables makes it a perfect way to start a multi-course meal of exciting flavors and textures.

It’s also fun to say… MAAT-BOO-KA!

It can be served as a chunky salad or dip, depending how much you want to blend it. Serve it along other dips and spreads, accompanied by pita, challah, olives, and pickled vegetables.

It can also be a sauce to dress vegetables like grilled okra as a nice vegetable side dish, or piled on grilled steak, chicken, or fish.

You might just find yourself wanting to keep a tub of it in your fridge, at the ready, to spice up any meal spontaneously, as they often do in Israel.

Be sure to tag #doralyard when you post a photo of your new favorite recipe to make at home.


  • 6 cloves garlic, peeled and smashed
  • 1” piece garlic root, minced
  • 1/2 bunch Italian parsley, top half only, chopped
  • 1 ounce olive oil
  • 8 ounces onion, rough chop
  • 1 pound red peppers, fire roasted, peeled and seeded
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • ½ tablespoon chili flakes
  • 1 tablespoon cumin ground
  • ½ tablespoon Spanish paprika
  • 3 cups canned San Marzano tomatoes 


  • Saute onions, ginger, and garlic in olive oil. 
  • When onions become translucent and shiny, add roasted red peppers, spices, and canned tomatoes. 
  • Simmer about 15 minutes. Add parsley and remove from heat. 
  • Transfer to blender and pulse to blend until chunky but well- combined consistency. 
  • Season to taste.
  • Serve as a side dish, dip, or topping to fish or chicken.


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