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Nutrition Facts
Serving Size 1 (9g) Recipe makes 30 servings
Calories 3
Calories from Fat 0		(14%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 78mg		3%
Potassium 16mg		0%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 0.1g		0%
detailed view... how is this calculated?

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Egyptian Condiment (Daqua)

Recipe #107277 | 5 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Egyptian John
Dec 30, 2004

It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)

SERVES 30 (change servings and units)

Ingredients

4 cloves garlic
2 chili peppers
1 teaspoon salt
1 tablespoon cumin
1/2 cup vinegar
1 lemon, juice of
some cold water

Directions

1
Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
2
Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!

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Featured Reviews for This Recipe

From: Umm Mazen

On Apr 2, 2007

This daqua is wonderful. I have made it several times now and last time I tripled the recipe because it is gone soon after I make it. We put it on almost everything it gives a lovely flavor to your food. Believe it or not, my DH actually drank it the other day. Thank you for posting .

1 person found this review helpful

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From: Kathy228

On Mar 4, 2006

EJ: This is really excellent. I sprinkled it on a lettuce salad along with olive oil. It was amazing. Thanks so much for this versatile condiment.

2 people found this review helpful

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From: Bergy

On Jan 12, 2005

This is a very unique combination to produce a super flavor. Look at the ingredients- no oil- no sugar just pure ingredients with 3 calories per serving.. I used it on liver and it was excellent- I think I would love this on skinles Chicken beasts. Thanks Egytian John I will be contacting you for more Egytian recipes

6 people found this review helpful

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From: chef FIFI

On Jan 2, 2005

We use this base sauce for alot of our middle eastern dishes such as foul, hommus, baba ghanouj, or even as a condiment for Mlokhia which I know the Egyptians are famed for besides Kushary. The part of the mid east my husband is from refer to this as "tetbele". I usually do it by the mortar and pestle method, however we dont add cumin or vinegar.Thanks for posting this recipe.