Blueberry Matbucha
Matbucha with Blueberries Moroccan Lamb Chops Rancho Gordon Beans

Blueberry Matbucha

Tomato, peppers and spice combine to form a savory matbucha with a stew-like consistency, while dried blueberries add a surprising hint of sweetness. This dish is at home on a shared meze platter, or used as a condiment for a variety of proteins.

Lamb (as pictured) not included.

Recipe created by Chef Stephen Rogers, Sachet Restaurant



  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 2 large red bell peppers, diced
  • 2 cups whole, peeled tomatoes with their juice, crushed by hand
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon paprika
  • •t1/2 teaspoon red pepper flakes
  • •t1 cup dried blueberries



  1. Toast cumin and coriander seed in a small saucepan over low heat until fragrant.
  2. Grind cumin and coriander seed in a spice grinder.
  3. Place a heavy-bottomed 4-quart pan over medium-low heat. Add 2 tablespoons olive oil and sweat onions and peppers until they soften, about 10-15 minutes. Adjust heat as necessary to avoid browning the vegetables.
  4. Add the tomatoes, garlic and spices and simmer on low heat for about one hour, stirring as needed until all liquid has dissipated.
  5. Transfer matbucha to refrigerator until cool.
  6. Add dried blueberries and mix thoroughly.


You can use more or less red pepper flakes as desired for heat.


To finish assembling your dish, pair with Moroccan-style lamb chops, as pictured here, for a divine meal.