Daqoos — Print Recipe — The Culinary Codex

A robust, spiced tomato sauce cooked down with garlic, cumin, and turmeric until thick and intensely flavored. This essential Bahraini condiment accompanies nearly every rice dish on the island.

Ingredients

6 large ripe tomatoes, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1 green chili, minced
2 tbsp vegetable oil
Salt to taste
1/2 tsp black pepper
Fresh cilantro, chopped

Instructions

1 Heat oil in a saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
2 Add cumin, turmeric, and coriander, stirring for one minute to bloom the spices in the oil.
3 Add chopped tomatoes, tomato paste, green chili, salt, and pepper. Stir to combine thoroughly.
4 Simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and oil separates at the edges.
5 Mash any remaining tomato chunks with the back of a spoon for a chunky-smooth consistency.
6 Stir in fresh cilantro and transfer to a serving bowl. Serve warm alongside machboos, biryani, or any rice dish.

Did You Know?

Bahraini families argue endlessly about the correct thickness of daqoos — some insist it must be thin and pourable, others demand it thick enough to stand a spoon in.