Bahraini vegetable sauce

An excellent vegetarian dish enriched with spices of the Arabian Peninsula. Spicy and aromatic, easy to prepare.

Preparation steps

As for vegetables there are no rules, so add what you have in the fridge. In the original recipe, potatoes, balancana and butternut squash are added. I’m without potatoes because I was served with rice.
If you can't find Baharat spice then add the following (in addition to the spices already mentioned): 1/2 teaspoon cardamom 1 teaspoon cumin (be careful not to confuse with cumin) 1/3 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon pimento
In a large pot, add oil and butter, wait for the butter to melt and then add all the spices, chopped onion and garlic. Fry for about 2-3 minutes.
Add the chopped vegetables and simmer for about 10 minutes. Then add the chopped tomatoes, concentrate, grated lemon zest and sugar and continue to cook until the sauce thickens.
Towards the end of cooking, add coriander leaves and lemon juice. Stir well. You can make it a little thicker and serve it as a side dish with meat, or a little more liquid on a spoon as a main dish.

Ingredients

2zucchini
5-6 pcspods large
400gchopped tomatoes
1-2carrot
1pepper
1chili peppers
1bow
3-4garlic
1 tbsptomato concentrate
2 tspbrown sugar
1lemon - juice + grated rind
2 tbspcoriander leaves
1 tbspbutter (or ghee)
oil
salt, pepper

Spices

2 tspsweet ground pepper
2 tspturmeric
1 tspcinnamon
1/2 teaspoonpepper
1/2 - 1 tspsalt
1 tspcoriander powder (seeds)
2 and a half teaspoonsBaharat spice *

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