Jarred matbucha is the ultimate pantry staple.
GarLic It founder Lance Kezner discovered matbucha at a friend’s house. “She made it to go with the meal, we tasted it, and we were hooked,” he said. Looking at the condiment through a garlicky lens, he played around with a recipe for over three months, trying 10 different versions, before launching the final result a few months ago. It features, among olive oil and spices, caramelized garlic as a base.
As for how to use matbucha, the sky is really the limit. The condiment’s spicy, savory nature will punch up even the most basic of avocado toasts. Use it as a base forinstead of canned tomatoes. Give it a go in a Tunisian sandwich, or casse-croûte—a bun stuffed with tuna, hard-boiled eggs, pickles, and preserved lemons. Try it in a wintry stew instead of tomato paste or harissa, or spoon over scrambled eggs in the morning.
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