Dakkous Recipe (Daqoos) — Authentic Arabic Tomato Sauce - Quick and Easy Dinner Recipes For Family

Two bowls of vibrant red, richly textured dakkous (Arabic tomato sauce) are presented side-by-side next to a serving of Arabic rice.

Dakkous Recipe (Daqoos) — Authentic Arabic Tomato Sauce

The essential Gulf condiment served alongside Mandi, Kabsa, and Maqluba. Fresh tomatoes, garlic, and olive oil — cooked in 10 minutes, better the next day.

4.88 from 8 votes

Print Pin

Course: Sauce

Cuisine: Middle Eastern

Keyword: Dakkous recipe, dakous, daqoos recipe, daqoos sauce, kabsa sauce, mandi sauce

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: Persons

Calories: 32kcal

Author: Hinz

Ingredients

2 tomatoes large pulpy roma or plum tomatoes
2 teaspoon tomato paste For rich texture
3 garlic cloves Fresh
1 tablespoon olive oil add signature flavor of sauce
½ teaspoon Salt
⅓ teaspoon Smoked Paprika
⅓ teaspoon Black Pepper
1 teaspoon Brown Sugar
1 teaspoon Lemon Juice Freshly squeezed
2 tablespoon Water To adjust consistency
½ teaspoon Chili Flakes (optional) or 1 small green chili (optional, for heat)
¼ teaspoon Cumin Powder (optional, for Saudi/Yemeni style)

Instructions

Blend the tomatoes: Wash and roughly chop 2 large Roma or plum tomatoes. Add to a blender with 2 of the 3 garlic cloves, fresh (reserve 1 clove for the oil). Blend smooth for a silky sauce, or pulse 4–5 times for a chunky Gulf-style texture. Set aside.
Sauté garlic in olive oil: Warm 1 tablespoons olive oil in a small saucepan over medium heat. Finely mince or grate the reserved garlic clove and add it to the oil. Sauté for 60–90 seconds, stirring constantly, until fragrant and just barely golden. Do not let it brown — burnt garlic turns bitter and cannot be fixed.
Add blended tomatoes: Pour the blended tomato mixture into the pan. Stir well and increase heat to medium-high. Cook for 2 minutes, stirring occasionally, until the raw tomato smell cooks off and the color deepens.
Add tomato paste and seasonings: Stir in 2 teaspoons tomato paste until fully incorporated — the sauce will turn a richer, deeper red.
Add 0.5 teaspoons smoked paprika, 0.5 teaspoons salt, 0.3 teaspoons black pepper, and 1 teaspoons brown sugar. If using, add 0.5 teaspoons red chili flakes or 1 small green chili (optional, for heat) or 0.3 teaspoons cumin powder (optional, for Saudi/Yemeni style) now.
Stir well and taste. Adjust salt, sugar, or spice to your preference.
Adjust consistency: Add 3 tablespoons water, to adjust consistency one tablespoon at a time until the sauce pours like a thick salsa — it should coat the back of a spoon but not sit like a paste. Too thick: add water and simmer 2 minutes 02:00. Too thin: cook uncovered on medium heat for 3–4 more minutes.
Finish with lemon juice and serve: Remove from heat. Stir in 1 teaspoons fresh lemon juice. Taste one final time and adjust seasoning. Serve immediately alongside Chicken Mandi, Kabsa, or Maqluba — or transfer to a glass jar and refrigerate. Dakkous is equally good hot, at room temperature, or cold.
Adjust the sauce consistency or modify its thickness by adding water.
If the sauce is overly thick, incorporate a small amount of water and let it simmer for a few minutes to achieve the desired texture. Conversely, if the sauce is too thin, allow the water to evaporate and cook it on high heat.

Notes

Best tomatoes: Roma and plum tomatoes have low moisture and a meaty flesh — they make a thicker sauce without long simmering. Avoid regular salad tomatoes.
Make it ahead: Dakkous tastes noticeably better on day two. The garlic mellows and the flavors come together overnight. Ideal for gatherings — make it the day before.
Raw (uncooked) version: Skip the cooking entirely. Blend all ingredients together and serve fresh. This is the traditional Yemeni style — brighter, sharper, more salsa-like.
Storage: Refrigerator: airtight glass jar, 3–4 days. Freezer: pour into an ice cube tray, freeze, then transfer to a zip-lock bag — keeps 2 months. Each cube = 1–2 tablespoons (one serving).
Regional heat levels: Saudi style → add ½ teaspoon red chili powder. Kuwaiti style → omit chili, serve cold. Yemeni style → extra garlic + a pinch of cumin.
Serving pairings: Chicken Mandi · Chicken Kabsa · Maqluba · Albaik Chicken · Shish Tawook · Falafel

Nutrition