Dima Missabika
(Tomato Sauce, Stewed)
Egypt
-
- 2 cups tomato juice
- 1-2 onions, chopped very fine
- 5-7 garlic cloves, crushed
- 1 teaspoon vinegar
- Cooking oil
- Salt
- Pepper
Sauté onions until soft, then add garlic and fry to a pale brown. Add tomato juice and simmer for 15-20 minutes, until sauce is cooked and becomes dark. Add vinegar and seasoning and cook for 2-3 minutes longer.
Serves 4-6.
From "Egyptian Cooking: A Practical Guide" by Samia Abdennour
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