Daqqa (Egyptian Garlic-Vinegar Sauce)

October 11, 2018

Daqqa (Egyptian Garlic-Vinegar Sauce) - kvalifood.com

Daqqa is the sharp garlic-vinegar sauce served alongside Egyptian koshari. It is one of three condiments on the koshari table, along with tomato sauce and shatta (hot sauce). The sauce is thin, pungent, and meant to be spooned over the dish. It takes minutes to make and should be used the same day.

Makes ca. 250 ml

Ingredients

4 garlic cloves (~20 g), minced or crushed
60 ml distilled white vinegar (1/4 cup)
60 ml water (1/4 cup)
1 tsp ground cumin
1/2 tsp salt, or, to taste
1 tbsp olive oil (optional, for sauteed version)
freshly ground black pepper (optional)

Directions

Quick version (no-cook):

Crush or finely mince the garlic with the salt using a mortar and pestle or the flat of a knife until it forms a rough paste.
Transfer to a bowl or jar. Add the cumin and stir.
Pour in the vinegar and water. Stir until combined. Taste and adjust salt and vinegar. It should be sharp, garlicky, and thin enough to pour.

Sauteed version:

Heat the olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant. Do not let it brown.
Add the cumin and stir for 5 seconds. Remove from heat.
Whisk in the vinegar and water. Season with salt and pepper. Taste and adjust.

Notes

The sauce should be thin and pourable. Add more water if too strong.
A squeeze of lemon juice (ca. 1 tbsp) is a common addition that brightens the sauce.
Ground coriander (1/2 tsp) can be added alongside the cumin.
Use the same day. The raw garlic flavour intensifies and becomes harsh if stored overnight.