Name: Matbucha (Cooked Tomato and Pepper Dip/Salad)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 large (≈2 cups) ripe tomatoes, diced; 1 medium red bell pepper, seeded and chopped; 1 medium green bell pepper, seeded and chopped; 2 cloves garlic, minced; 1 tbsp extra-virgin olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; ¼ tsp salt; ¼ tsp black pepper; 2 tbsp fresh cilantro, chopped

Step-by-Step Instructions

1
Heat olive oil in a medium saucepan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
2
Add the chopped red and green bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
3
Stir in the diced tomatoes, bring to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down.
4
Add smoked paprika, ground cumin, salt, and black pepper; continue to simmer for another 3‑5 minutes until the dip reaches a jam‑like consistency.
5
Taste and adjust seasoning if needed, then remove from heat. Garnish with optional fresh cilantro and serve warm or chilled.

*Pro Tips

1
Use fresh ripe tomatoes for natural sweetness—no added sugar is needed.
2
Serve with whole‑grain pita, cucumber slices, or raw veggies for a low‑GI accompaniment.

Why It's Diabetic-Friendly

Matbucha is low in carbs and has a low glycemic load because it relies on fiber‑rich tomatoes and peppers without added sugars; the healthy fats from olive oil help moderate blood glucose spikes, and the dish provides antioxidants and vitamins beneficial for diabetes management.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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