Egyptian Condiment (Daqua)

Egyptian John's Note:

It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 30

• 4 cloves garlic
• 2 chili peppers
• 1 teaspoon salt
• 1 tablespoon cumin
• 1/2 cup vinegar
• 1 lemon, juice of
• some cold water

Directions:

1. Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
2. Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!

Reviews

[threeovens]

This is a very versatile condiment. It also makes an excellent marinade. It reminds me of the Goya mojo criollo marinade. Made for PAC 2012 Orphanage.

[Umm Mazen]

This daqua is wonderful. I have made it several times now and last time I tripled the recipe because it is gone soon after I make it. We put it on almost everything it gives a lovely flavor to your food. Believe it or not, my DH actually drank it the other day. Thank you for posting .

[Kathy228]

EJ: This is really excellent. I sprinkled it on a lettuce salad along with olive oil. It was amazing. Thanks so much for this versatile condiment.