6 Reviews of Egyptian Condiment (Daqua)

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.

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

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.

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 .

From: KereiJane

On Dec 17, 2005

It fine, maybe more cummin.

From: lemoncurd

On Jan 24, 2005

Thank you Egyptain John for the da'aah recipe. My DH's gran is egyptain and he said it tasted just like granmere's. I found it a tad bit too much of cumin. It was nice sprinkled on some white rice, and fete and green olives. thanx again.