Kuwaiti Daqoos Tomato Garlic Cilantro Sauce Recipes

KUWAITI DAQOOS (TOMATO, GARLIC, CILANTRO SAUCE)

Kuwaiti Daqoos (Tomato, Garlic, Cilantro Sauce) image

This is an easy delicious sauce to have with Gulf Arabian dishes, particularly common served with fish or chicken. Basically my SIL's style daqoos.

Provided by UmmBinat

Categories Sauces

Time 11m

Yield 8 , 8 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons oil (vegetable, canola or olive)
2 garlic cloves, pressed
1 (24 ounce) can plum tomatoes (good quality one)
1/4 cup loosely packed cilantro leaf, chopped (some stems but not the thick ones)
sea salt, to taste
water

Steps:

Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
Serve hot with roast chicken or grilled fish and rice.

Nutrition Facts : Calories 76.8, Fat 7, SaturatedFat 0.9, Sodium 4.6, Carbohydrate 3.6, Fiber 1.1, Sugar 2.3, Protein 0.8

POACHED EGGS WITH TOMATO CILANTRO SAUCE

Poached Eggs with Tomato Cilantro Sauce image

Categories Egg Tomato Breakfast Brunch Poach Quick & Easy Hot Pepper Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon distilled white vinegar
2 lb tomatoes, coarsely chopped
2 large garlic cloves, coarsely chopped
1 small fresh green serrano chile, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
1 cup water
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh cilantro plus additional for sprinkling
8 (1/2-inch-thick) slices of baguette
8 large eggs

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer. Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.
While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
Gently transfer eggs with a slotted spoon to soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.

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