Ingredients
-
4
-
8
-
1
-
1
-
4
-
2
-
2
-
1
-
1/4 - 1/2
-
-
-
-
-
-
Directions
Dim’a Musabika (Egyptian Tomato Sauce), A very dear friend of mine, L D Osni, lived in Egypt for a while and was married to an Egyptian She taught me this recipe It is a little spicy, and I love it!, I usually use two 15oz cans of tomato sauce instead of the tomato paste and water (because thats what I have on hand) it is amazing either way We eat about half the sauce the night I make it, and I freeze the remaining sauce and use it as the base for my red sauce and rotini pasta We love it!, A very nice dish, used it as a bed for some grilled fish and chicken My son didn’t love it by both my husband and I really thought the spices were nice and the tang of the sauce was different and enjoyable Reviewed for ZWT III
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Steps
|
1
Done
|
Heat Olive Oil Over Medium Heat in a Large Enough Pot; Add Onions. |
|
2
Done
|
Saut the Onions Until Translucent (about 6 Minutes). |
|
3
Done
|
Add Garlic; Saut For 2 More Minutes. |
|
4
Done
|
Add the Can of Tomato Paste, and Saut, Constantly Stirring For 3 Minutes. |
|
5
Done
|
Add 4 Cups Water. |
|
6
Done
|
Stir in the Vinegar, Salt, Black Pepper, and Cayenne Pepper. |
|
7
Done
|
Slow Simmer, Stirring Occasionally, For 1 Hour. |
