Stewed tomato sauce (Damaa') from The Arab Table: Recipes & Culinary Traditions by May S. Bsisu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Onion rice (Ruz bi basal); Baked sea bass with rice and caramelized onions (Sayadiah); Pasta with lentils (Kushari)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on August 30, 2016

    I made this to accompany a chickpea and chicken pilaf and it was an excellent combination. However, I reduced the onions by quite a bit. I used half a large onion. (She calls for 1.5 pounds of onions for one can of crushed tomatoes!) I did use the full 7 cloves of garlic. This was tasty and a perfect accompaniment for my pilaf, however, I think the version in Easter Mediterranean Feasts is a bit better, as well as more like what I had in Egypt, and easier to boot.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.