Koshary dakka sauce

Koshary dakka sauce

By
From
Cairo Kitchen
Photographer
Jonathan Gregson

This condiment to koshary is made with a lot of vinegar and garlic and varying levels of dried coriander and cumin. Each person can customise his or her koshary by adding the desired amount of dakka and chilli.

Ingredients

Quantity Ingredient
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chilli powder
5 garlic cloves, crushed
2 tablespoons lemon juice
2 tablespoons white vinegar
salt

Method

  1. Put 500 ml water, the coriander, cumin and chilli together in a pan and boil for 15 minutes.
  2. Remove from the heat, then add the garlic, lemon juice, vinegar and salt, to taste. The sauce is ready to serve when cool.
  3. This sauce can be stored in the fridge and kept for up to a week.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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