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Smoky Matbucha Dip, delicious tomato sauce served
Fresh and delicious smoky matbucha

Smoky Matbucha Dip

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Classic Matbucha gets a smoky twist in this recipe. Using smoked paprika (pimentón) evokes the flavor of charcoal-roasted peppers without building a fire. This deep, ember-like aroma perfectly complements the tomato sweetness, resulting in a more complex, 'grown-up' dip.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Deep skillet
  • Knife
  • Cutting board

Instructions

1 ✓

Prep veggies: core and dice peppers, chop tomatoes. Finely mince garlic.

Tip: Try to cut veggies to uniform size for even cooking.
2 ✓

Start oil and garlic in a cold skillet. Heat over medium until garlic becomes fragrant.

Tip: Careful, burnt garlic is bitter and ruins the dish.
3 ✓

Add diced peppers and fry for 5 minutes until slightly collapsed.

Tip: Heat softens pepper cells, releasing moisture.
4 ✓

Stir in tomatoes, cumin, smoked paprika, and salt. Reduce heat.

Tip: Add spices with moist tomatoes so the paprika doesn't burn in hot oil.
5 ✓

Simmer slowly, stirring often, for about 30 minutes until you get a thick, creamy consistency and water evaporates.

Tip: Be patient: slow cooking makes this dish truly delicious.
6 ✓

Stir in lemon juice at the end to balance flavors.

Tip: Taste, and if too acidic from tomatoes, correct with a pinch of sugar.

Recipe FAQ

How much smoked paprika?
Smoked paprika is potent. Start with a teaspoon, taste, and add more if needed.
Can I use canned tomatoes?
In winter, when fresh tomatoes are flavorless, high-quality canned peeled tomatoes are a better choice.

Ingredients

  • 6 medium Ripe Tomatoes
  • 2 large Red Bell Peppers
  • 4 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 tbsp Fresh Lemon Juice