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Homemade Pharaoh sauce stored in glass jar

Pharaoh Sauce Recipe

Pharaoh Sauce is a bold, Egyptian-inspired garlic and spice sauce made with olive oil, toasted cumin and coriander, and fresh lemon juice. This aromatic, savory sauce is perfect as a dip, drizzle, or marinade for grilled meats, shawarma, roasted vegetables, fries, and sandwiches. Easy to make at home with pantry spices, this sauce delivers restaurant-style Middle Eastern flavor in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Condiment, Dip, Sauce
Cuisine: Egyptian, Middle Eastern
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 tbsp cumin seeds
  • 1½ tbsp coriander seeds
  • 4-5 garlic cloves, finely minced
  • ¼ cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • ½ tsp chili flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
Optional (for flavor boost):
  • A pinch of smoked paprika
  • A pinch of sumac

Method
 

  1. Toast the Spices

    Heat a dry skillet over medium heat. Add the cumin seeds and coriander seeds. Toast for 2–3 minutes, stirring constantly, until the spices become fragrant. Do not burn them, as burnt spices will make the sauce bitter.
    Toasting cumin and coriander seeds in a skillet for Pharaoh sauce recipe

  2. Grind the Spices

    Remove the toasted spices from the pan and allow them to cool slightly. Grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
    Grinding toasted cumin and coriander seeds for Pharaoh sauce

  3. Gently Cook the Garlic

    In a small saucepan, heat the olive oil over low heat. Add the minced garlic and chili flakes. Cook for 1–2 minutes until fragrant. Avoid browning the garlic.
    Garlic cooking in olive oil for Pharaoh sauce recipe

  4. Build the Sauce

    Add the ground spice mixture to the garlic oil. Stir well to combine. Add lemon juice, salt, and black pepper.
    Adding ground spices to garlic oil for Pharaoh sauce

  5. Simmer to Develop Flavor

    Let the sauce simmer gently on very low heat for 8–10 minutes, stirring occasionally. If the sauce thickens too much, add 1–2 tablespoons of warm water to adjust consistency.
    Pharaoh sauce simmering in saucepan with spices

  6. Cool and Store

    Remove from heat and allow the sauce to cool completely. Transfer to a clean glass jar and refrigerate before serving.
    Homemade Pharaoh sauce stored in glass jar

Notes

Homemade Pharaoh sauce stored in glass jar
Finished Pharaoh sauce is cooled and stored in a glass jar for later use.

Pharaoh Sauce Recipe

  • Toasting the cumin and coriander seeds is the key step in this Pharaoh Sauce recipe. Toasted whole spices release natural oils and give the sauce its deep, authentic Egyptian-inspired flavor.
  • Always cook the garlic on low heat. High heat can burn the garlic and make the sauce bitter instead of aromatic.
  • Use high-quality extra-virgin olive oil for the best taste and smooth texture. Since this sauce is oil-based, the quality of oil makes a big difference.
  • This sauce tastes even better after resting for 24 hours in the refrigerator, as the flavors continue to develop and blend.
  • Adjust the spice level easily by increasing or skipping the chili flakes. For a smoky flavor without heat, add a small pinch of smoked paprika.
  • If the sauce becomes too thick while simmering, add 1–2 tablespoons of warm water to loosen it to your desired consistency.
  • Store Pharaoh Sauce in an airtight glass jar in the refrigerator for up to 2 weeks. Always use a clean spoon to maintain freshness.
  • Pharaoh Sauce is naturally vegan, dairy-free, and gluten-free, making it suitable for most diets.
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