Prep 10 mins
Cook 1 hr 10 mins
A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!
- 4 tablespoons olive oil
- 8 large garlic cloves (minced fine)
- 1 large onion (chopped fine)
- 1 (6 ounce) can tomato paste
- 4 cups water
- 2 teaspoons white wine vinegar
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper (adjust to your heat quotient, but 1/4 does not make it too hot)
- Heat olive oil over medium heat in a large enough pot; add onions.
- Sauté the onions until translucent (about 6 minutes).
- Add garlic; sauté for 2 more minutes.
- Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
- Add 4 cups water.
- Stir in the vinegar, salt, black pepper, and cayenne pepper.
- Slow simmer, stirring occasionally, for 1 hour.
A very nice dish, I used it as a bed for some grilled fish and chicken. My son didn't love it by both my husband and I really thought the spices were nice and the tang of the sauce was different and enjoyable. Reviewed for ZWT III
I'm having an Egypt dinner day, (gradually working my way throughg the alphabet and around the world). I made this to dip in the Fish Koftas. It is rather good. Its kind of "raw" and hot tasting - I think it could do with a little background depth - but Im not sure how to do this. But anyway, if you like hot dips, you will like it. Its easy to do.