Damascus-Style Khashkhash Tomato Sauce

Name: Damascus-Style Khashkhash Tomato Sauce
Total time: 45 min
Yield: Serves 2 kg kebab
Ingredients: 1200 g Ripe tomatoes (Raf, San Marzano, Plum, Barbastro); 2 tbsp Olive oil; 6 g Salt; 1 pcs Long sweet red pepper; 1 g Saffron threads; 0.5 tsp Smoked paprika; 1 tsp Aleppo pepper; 0.25 tsp Damascus 7-spice (Baharat); 2 tsp Kebab drippings or butter; 1 pcs Raw red onion, finely sliced

A smoky, saffron-perfumed tomato sauce poured beneath kebabs in Damascus grill houses.

Process

Total

45 MIN

SERVES 2 KG KEBAB

1200 gacid

Ripe tomatoes (Raf, San Marzano, Plum, Barbastro)

2 tbspfat

Olive oil

6 gsalt

Salt

1 pcsaroma

Long sweet red pepper

Halve the tomatoes, toss with olive oil and salt, and place cut-side down on a baking sheet. Add the sweet red pepper. Roast at 200 °C fan for 30 minutes.

1 garoma

Saffron threads

0.5 tsparoma

Smoked paprika

1 tsparoma

Aleppo pepper

0.25 tsparoma

Damascus 7-spice (Baharat)

Cool slightly, slip off skins, then transfer tomatoes and pepper to a pot. Add saffron, smoked paprika and Aleppo pepper.

2 tspfat

Kebab drippings or butter

1 pcsaroma

Raw red onion, finely sliced

Blend until smooth. Before serving, emulsify with kebab drippings or butter. Spread a thin layer under kebab and finish with raw sliced onion.

Notes

Roast the pepper alongside the tomatoes so both take on charred sweetness.
Use the best tomatoes you can source; the sauce hinges on natural sweetness.
Swap Aleppo pepper for Urfa or pul biber if needed; adjust salt once drippings go in.