By Egyptian John on December 30, 2004
Photo by Bergy
Photo by Bergy
"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)"
Serving Size: 1 (9 g)
Servings Per Recipe: 30
"Wonderful condiment! Actually I love dipping bread in it and then in dukkah. And I particularly like it on fried potatoes! Thanks for sharing this great recipe.
Made for Welcome to Egypt / N*A*M*E Forum"
"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."
"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 ."
"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."
"It fine, maybe more cummin."
"Thank you Egyptain John for the da'aah recipe. My DH's gran is egyptain and he said it tasted just like granmere's. I found it a tad bit too much of cumin. It was nice sprinkled on some white rice, and fete and green olives. thanx again. "
" This is a very unique combination to produce a super flavor. Look at the ingredients- no oil- no sugar just pure ingredients with 3 calories per serving.. I used it on liver and it was excellent- I think I would love this on skinles Chicken beasts. Thanks Egytian John I will be contacting you for more Egytian recipes"
"We use this base sauce for alot of our middle eastern dishes such as foul, hommus, baba ghanouj, or even as a condiment for Mlokhia which I know the Egyptians are famed for besides Kushary:). The part of the mid east my husband is from refer to this as "tetbele". I usually do it by the mortar and pestle method, however we dont add cumin or vinegar.Thanks for posting this recipe."