Sides
Daqoos
Ingredients
- 5 ripe tomatoes, chopped
- 2 green chilies, chopped (adjust to taste)
- 4 cloves garlic
- 1 tbsp tomato paste
- 2 tbsp vegetable oil
- 1/2 tsp ground cumin
- 1 tbsp lime juice
- Salt to taste
Method
- Blend the tomatoes, chilies and garlic together until smooth.
- Heat the oil in a saucepan over medium heat and pour in the blended mixture.
- Stir in the tomato paste and cumin, then simmer for 15-18 minutes, stirring occasionally, until thickened and the raw tomato smell has cooked off.
- Season with salt and stir in the lime juice just before removing from heat.
- Cool slightly and serve as a condiment alongside rice, grilled meat or bread.
Introduction: Daqoos is a spicy cooked tomato and chili sauce served as a condiment alongside rice and grilled meats throughout Kuwait.
Cultural Background: Daqoos is a spicy cooked tomato and chili sauce served as a condiment alongside rice and grilled meats throughout Kuwait. Its tangy heat cuts through richer dishes, and nearly every household has its own preferred balance of chili, garlic and lime.
Tips: Simmer low and slow to concentrate the flavour without scorching the sauce. Adjust chili quantity for a milder or hotter sauce depending on preference.
Variations: Add a pinch of sugar to balance acidity if the tomatoes are very tart. A smoky version can be made by charring the tomatoes and chilies before blending.
Storage: Refrigerate in a sealed jar for up to 1 week.
Reheating: Serve cold or gently warmed; reheating is optional as daqoos is often enjoyed at room temperature.
FAQs:
Q: Is daqoos always spicy?
A: Traditionally yes, though the heat level is easily adjusted by reducing the chili.
Q: What dishes pair with daqoos?
A: It is commonly served alongside machboos, grilled meats and fried fish.
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