🍅 Daqoos (Gulf tomato sauce)
Daqoos is a quick, fiery Gulf tomato sauce of crushed tomatoes, garlic and chilli, sharpened with vinegar and seasoned with cumin and coriander. It is thin, tangy and very fresh, more like a loose salsa than a cooked sauce. It is spooned over kabsa, machboos and grilled meat to cut through the richness of the rice.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 3 ripe tomatoes
- 3 garlic cloves
- 1–2 fresh green or red chillies
- 1/2 tsp ground cumin
- 2 tbsp chopped fresh coriander
- 1 tbsp vinegar
- Salt, a little water
Method
- Blend or grate the tomatoes, garlic and chillies.
- Stir in the cumin, coriander, vinegar and salt.
- Thin with a little water if needed and adjust the heat with more chilli.
- Rest for 10 minutes and serve cold or at room temperature.
How to make it lighter
- Daqoos is very light on its own, so use it generously instead of oily sauces.
- Spoon it over rice to add flavour and moisture so less fat is needed.
- Some versions are simmered in oil; the raw version keeps it lighter.
History
Daqoos is served across the Arabian Peninsula, especially in Saudi Arabia, Kuwait and the other Gulf states, as the standard companion to kabsa and machboos.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →