Cousbareia sauce: the recipe for the almond and rosemary variant

The cousbareia sauce it’s a typical preparation of Egypt, but widespread throughout the Middle East. It is traditionally prepared with hazelnuts, pine nuts and chopped parsley and is used to accompany the fried fish or dishes based on Meat. In our version it is made with almonds And Rosemary, for an equally tasty and fragrant result, and is perfect to accompany a cheese platter or to accompany a tuna steak or cod fillets. Quick and easy to perform, will conquer everyone for its sweet and creamy taste, enhanced by the crunchiness of dried fruits. It can be kept for a few days in the refrigerator and can be eaten at ambient temperature Where even cold: the rest, in fact, will allow the aromas to intensify further. Follow the recipe step by step.

How to prepare cousbareia sauce

Peel the onions, cut them in half and collect them in a bowl with cold water and a little vinegar: let them soak for an hour; then drain them, slice them and transfer them to a pan with 2 tablespoons of oil (1). Put on a lid and brown.

After a few minutes, add the wine (2) and let evaporate over medium heat.

Meanwhile, chop the almonds and rosemary needles with a knife (3).

Add them to the onions (4) and cook for a few more minutes.

Also add the sugar (5) and cook for another 3-4 minutes over low heat or until the onions are tender. Season with salt.

Transfer the cousbareia sauce to the bowls and serve (6).

Advice

Use some White onions Where Golden, and let them soak in water for at least half an hour: they will be more digestible.

You can vary the dried fruit with what you have at home and flavor the sauce with your favorite fresh aromatic herbs.

You can also use the sauce for the preparation of soups vegetables and legumes. You can also serve it on toasted bread croutons accompanied by fresh goat cheese: it will be a delicious aperitif.

storage

Cousbareia sauce can be stored in the refrigerator in an airtight container for 2-3 days. It can also be frozen.