Jarred Matbucha Is the Ultimate Pantry Staple

There can never be too many condiments. Tomatoes are the vehicle that often drives these concoctions—salsa, harissa, and ketchup, to name a few—to stardom. Another tomato-based sauce, matbucha, is starting to gain more mainstream popularity as it’s increasingly sold premade. Of course, the zesty Moroccan mix of tomatoes, red peppers, olive oil, garlic, and spices has a long history in households and restaurant kitchens, but this relative newcomer to the manufactured condiment game certainly is worth paying attention to.

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Matbucha likely originated in the cuisines of the Maghreb region in North Africa, which includes countries like Egypt and Tunisia, but it’s most strongly associated with Moroccan cuisine. Matbucha means “cooked” in Arabic, and it is made by slowly cooking down fragrant roasted garlic, juicy tomatoes, oil, and sweet and/or hot peppers with a selection of North African spices that change from cook to cook—cumin, paprika, and turmeric are all likely to make an appearance. Its flavor is a balanced union of acidity, heat, saltiness, and sweetness. In Israel, where many Moroccan Jews have roots, matbucha is a common picnic and breakfast accompaniment to cooked meals, sandwiches, and barbecue, beloved by myriad ethnicities within the country. It’s also a frequent member of the salatim, or salads, in a meze spread you’d find at a Mediterranean restaurant. Its popularity in Israel is perhaps best showcased by the fact that it’s manufactured by a number of local brands and sold at grocery stores. In the U.S., it’s been primarily a home-cooked indulgence—until now.

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* This article was originally published here