Chop the onion, tomato, and garlic as shown in the picture.

Sauté them in oil, then add the spices and salt. Pour in 1 cup (about 240 ml) of water and let it thicken, then turn off the heat.

Mix the steamed berbousha with the sauce, saving a little sauce to use as a topping. Garnish with olives and pickled green peppers. Enjoy!