Ajvar
Ajvar is a cooked Balkan pepper preserve built around roasted red peppers, peeled, drained, ground and slowly fried with oil and seasoning. Leskovac’s protected version is a pepper specialty; regional versions vary.
Daqqus (tomato-garlic sauce)
Daqqus · Daqoos · Duqqus
A tomato and garlic sauce from the Gulf, blended raw and then simmered to thicken, eaten with rice.
A simple sauce for rice
Daqqus is a tomato and garlic sauce from the Gulf, cooked to a deep red. In the Kuwaiti recipe read, the raw ingredients are blended smooth first, then simmered uncovered until thick. The result is a loose sauce, not a salsa, and it is eaten warm.
The recipe is short, and its method is simple enough to follow by eye. The sauce is adjusted for salt and pepper at the end.
Sources for this section
Variations and open questions
Recipes differ in heat. Some use a mild pepper, others add chilli powder, and the sources read do not establish which version is traditional. The sources read give no history for the sauce and do not explain how it relates to the chilli sauces used elsewhere in the region.
A Gulf culinary history or an Arabic-language source on the sauce is the next research task.
Sources for this section
History
The one recipe read is a Kuwaiti home version. It gives no history of the sauce, its date or its link to the rice dishes it accompanies.
Ingredients
Scaling: source batch only
TomatoesQuartered.
3
Garlic
2
Two to three cloves.Tomato paste
30 mL2 tbsp as recorded
Poblano pepper (optional)Half a small pepper, or a similar pepper, to taste.
½
Water
59 mL¼ cup as recorded
A quarter to half a cup, as needed.Salt
To taste.
Method
- Blend all the ingredients until smooth.
- Simmer the mixture uncovered in a medium pot until it thickens to the consistency you want, about 45 to 60 minutes.
- Adjust salt and pepper before serving.
Places
Kuwait
Documented preparation · Country evidenceThe recipe source is Kuwaiti. It gives no regional or dated origin.
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Sources
Global Table AdventureMethod
Kuwaiti Tomato Sauce (Daqqus)Tomato, garlic, tomato paste, pepper, water and salt
Blend raw, then simmer uncovered 45 to 60 minutes
Sauce turns deep red as it cooks
Cited in: A simple sauce for rice; Variations and open questions