I don’t know what to name the struggle I am going through. The first few posts of the month came through rather easily but at the moment I am fighting a demon inside me that is growing very rapidly despite my fight. At times, I really feel I am ready to give up on the blog but then I think to myself that it was my solace during my tough times, how could I give it up when I don’t feel like it. A complicated question to the confused soul… hehe… I guess I will keep it at that for now…
I had promised to post this recipe for Daqoos when I posted it along side Fami’s Bedouin Rice. I guess it’s time has just come now, hehe… Daqoos is basically a cooked and garlic flavored tomato sauce, which is served along side meat and rice in almost every Arab country with slight variations in their version. The way it differs from Salata Hara is simple – this one is cooked while the latter isn’t. For us Indians, who prefer a sauce to go with a dry rice, this one is a great option! I usually make Daqoos just enough for the dish prepared, but most of the time, it falls short, since the folks use more than that is required. 😉 I have adapted the recipe from here since I found it tasted really good for our tastebuds and I wouldn’t want to change it for anything. Off to the recipe…
- 3 large tomatoes, chopped
- 2 tbsp olive oil
- 4 cloves garlic
- ½ tsp Kashmiri chilli powder
- 1 heaped tbsp tomato paste
- 1½ cups water
- Salt and pepper to taste
- Heat olive oil. Add the tomatoes and cook till the tomatoes are cooked, liquid is dried up and all you have in the pan are the tomatoes and oil.
- Add in the remaining ingredients and cook on simmer till the mixture becomes saucy.
- Allow to cool slightly, then blitz till smooth.
- Serve with rice.