Small bowl of Tomato Baharat Sauce
(click to enlarge)

Tomato Baharat Sauce


Egypt
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
40 min
Yes		 Tomato sauces of this sort are popular in Egypt for use with Koshari, which is practically Egypt's "national dish". Baharat spicing gives it a warm, rich flavor typical of the region.

6
3
3
24
-------
3
1/4
1-1/2
1
1/3
-------
oz
cl
T
oz
---
t
t
T
t
t
---
Onion
Garlic
Olive Oil
Tomato Sauce (1)
-- Seasonings
Baharat spices (2)
Chili flake (3)
Wine Vinegar, red  
Salt
Pepper, black
---------------
Make   -   (40 min - 20 min work)
  1. Chop ONIONS fine.
  2. Crush GARLIC and chop fine.
  3. In a small sauté pan or sauce pan Heat Oil over moderate flame and fry Onion, stirring often until translucent. Stir in Garlic and continue frying and stirring until garlic is golden.
  4. Stir in Tomato Sauce, then all Seasonings items. Cover and simmer 20 minutes, stirring now and then.
NOTES:

  1. Tomato Sauce:

      This should be a very simple tomato sauce with no obtrusive flavorings. I use Faraon brand "Spanish Style", but other simple canned sauces will also work fine.

  2. Baharat:

      This is the "all purpose" spice mix of Egypt, the Levant and surrounding regions. It is easy to make - see our recipe Mixed Spices - Baharat recipe page.

  3. Chili Flake

      This controls the heat of the sauce - omit if you want no heat. I use Indian Reshempatti flake which is fairly hot. Aleppo would be quite mild, and Korean in between. For details see our Chili Powder / Flake page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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