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Matbuha (Cooked Salad)

This is known as a “cooked salad.” Serve it on its own to begin a meal, as a dip with fresh pita bread or as an accompaniment for grilled eggplant or tofu.

Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Faye Levy


  • 4 Large Bell Peppers Red or green, grilled & peeled
  • 2-4 Tablespoons Olive Oil Extra Virgin
  • 4 Cloves Garlic Large, Chopped
  • 2 Whole Fresno Chiles Red, or Green Jalapenos, Chopped (optional)
  • 1 1/2 Pounds Tomatoes Ripe, peeled, seeded & coarsely chopped
  • 1 Teaspoon Paprika
  • Salt to taste
  • Pepper to taste


  1. Dice peppers. Heat 2 or 3 tablespoons oil in a large skillet. Add garlic and chiles and sauté over medium-low heat for 30 seconds. Add peppers and stir briefly over heat.

  2. Add tomatoes, paprika, salt and pepper. Cook uncovered, stirring often, until mixture is thick, about 15 to 20 minutes if using fresh tomatoes or about 10 minutes if using canned ones. Stir in remaining olive oil, if desired. Taste and adjust seasoning. Serve in a shallow bowl at room temperature.

Recipe Notes

* Instead of fresh peppers, you can use roasted jarred peppers.

* Instead of fresh tomatoes, you can substitute a 28-ounce can diced tomatoes, drained.