Alexandrian Egyptian Ketchup

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Alexandrian Egyptian Ketchup AI-generated image
30 minTotal time
mediumDifficulty
120kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Date syrup An equal amount of honey, with a slightly less fruity sweetness.
  • White vinegar An equal amount of apple cider vinegar.
  • Dried mint An equal amount of dried oregano for a different but complementary herbal note.

Nutrition per serving

Estimated values for 1 serving, 120 kcal

Protein2 g
Carbohydrates27 g
Fat1 g

Fiber 3 g · Sugar 20 g · Sodium 250 mg

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This Alexandrian Egyptian Ketchup is a delightful fusion of sweet, tangy, and earthy spices with a hint of Mediterranean zest. Perfect for enhancing your dishes, it adds a unique twist to your everyday condiments.

Mediterranean

Steps

  1. In a small saucepan, sauté the minced garlic in a drizzle of olive oil until fragrant.
  2. Add the tomato puree and tomato paste, stirring well to combine.
  3. Stir in the vinegar, lemon juice, date syrup, and honey until fully dissolved.
  4. Mix in all the spices and herbs, ensuring an even blend.
  5. Simmer the mixture on low heat for 15 minutes, stirring occasionally, until it thickens to a ketchup consistency.
  6. Allow to cool and blend again if a smoother texture is desired.
  7. Store in a sterilized jar in the fridge for up to 2 weeks.

Tips for Alexandrian Egyptian Ketchup

  • The finished sauce should look glossy and cling to a spoon; it will thicken a little more as it cools.
  • Keep the heat gentle and stir the bottom regularly; a scorched tomato base can make the whole batch taste bitter.
  • For the smoothest condiment, use a small blender or immersion blender and let the sauce cool before blending.

Drink pairing

A crisp, dry rosé
Its bright acidity and light fruit complement the ketchup’s sweet-tangy tomato flavor and warm spices.

0% option: Sparkling water with lemon

Storage

Keep refrigerated in a clean, airtight jar and use within 3–4 days. Discard if it develops an unusual smell, appearance, or mold.

Frequently asked questions

How can I tell when the ketchup is thick enough?
It should be glossy and coat a spoon rather than run off like tomato juice. It firms slightly as it cools.

Can I make this ahead?
Yes. Make it a day ahead and refrigerate in a clean, airtight container; the spices have time to meld, and it keeps for 3–4 days.

What foods go well with this ketchup?
Serve it with grilled meats, roasted vegetables, or fries, or use a small amount as a tangy spread in a sandwich.
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