Mama Living Abroad


This is the Middle Eastern version of salsa. A perfect match for a fresh piece of bread, pita, or Challah. Matbucha is a cold salad with Moroccan and North African origins. It is great as a base for shakshuka but can be enjoyed all on its own too. Patience is the name of the game!

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Tomatoes: Fresh tomatoes only.

Jalapeño peppers: Seeded is optional. Wash hands well after chopping chile peppers and do not touch your eyes or nose!

Garlic: We are going to use plenty of garlic.

Uses for Matbucha:

  1. Right out of the container with fresh pita bread or Challah
  2. A base for shakshuka
  3. With tortilla chips like salsa
  4. Add it to your sandwich or wrap
  5. Add it to your falafel sandwich

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  • 10-12 tomatoes
  • 1-2 tablespoons (15-30ml) canola oil
  • 4-6 garlic cloves crushed
  • 2 jalapeño peppers cut lengthwise, seeded (optional)
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • salt and pepper to taste


  • Using the tip of a sharp knife, score a shallow 1" long X at the bottom of each tomato. Add tomatoes to the water and cook until skins begin to peel away about 1 – 3 minutes.
  • Using a slotted spoon, transfer tomatoes to a large bowl and let sit until cool enough to handle.
  • Peel the skin of the tomatoes and roughly chop.
  • Heat canola oil in a large saucepan over medium-low heat.
  • Add the garlic and jalapenos and cook, stirring often, until the garlic is lightly golden, 3-5 minutes. Reduce the heat to low.
  • Add the peeled tomatoes, paprika, sugar, salt, and pepper.
  • Cook for about 1- 1.5 hours, stirring occasionally to prevent it from sticking to the bottom of the pan. Cook until most of the liquid has evaporated.
  • The Matbucha is ready when it reaches a jam-like consistency.
  • Let it cool and keep refrigerated.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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