OTTOLENGHI’S CHRAIMEH SAUCE

6 garlic cloves, crushed

10ml (2 tsp) hot paprika

15ml (1 tbsp) caraway seeds, lightly toasted and crushed in a mortar and pestle

10ml (2 tsp) ground cumin

2.5ml (½ tsp) ground cinnamon 45ml ( 3 tbsp) sunflower oil

45ml (3 tbsp) tomato paste

10ml ( 2 tsp) caster sugar 15ml (1 tbsp) lime juice Salt

Mix the garlic, spices and oil in a bowl. Preheat a pan to medium heat and once hot, add the garlic and spice mix. Fry for a minute, add the tomato paste, sugar, lime juice and ¾ tsp of salt, stirring to combine. Dilute with water.