Hot tamarind dip

Name: Hot tamarind dip (Humr)
Yield: Makes XXX
Cuisine: Saudi Arabian
Ingredients: 200 g (7 oz) block of tamarind; 1 small clove of garlic, minced; 1 tbsp Shatta; 2 tbsp finely chopped chives or spring onions/scallions (green part); 2 tbsp finely chopped chives or spring onions/scallions (green part); 2 tbsp finely chopped chives or spring onions/scallions (green part); ½ tsp freshly ground black pepper; 1 tsp roasted ground cumin; 1 tbsp date molasses; Salt

7: Humr

Preparation info

Makes
XXX

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

In Saudi Arabia, particularly in Jeddah, you can’t have fish in any way or form without this dipping sauce.

Ingredients

200 g (7 oz) block of tamarind
1 small clove of garlic, minced

Asia
Saudi Arabia
Jeddah
Side dish
Sauce
Gluten-free
Vegan

Method

Put the tamarind block in a bowl, cover with 400ml (14fl oz/1¾ cups) water and leave to soak for at least 2 hours, preferably overnight.

Rub the softened tamarind block until it breaks down into a muddy situation.

Strain the tamarind through a muslin cloth or a fine sieve into a saucepan, pushing and squeezing every last drop of tamarind pulp out. Discard the seeds and residue.<