For the Fried Shallots and Shallot-Infused Oil: In a 10-inch skillet, combine oil and shallots over medium heat, and cook, stirring often, until shallots are golden brown and crisp, 20 to 30 minutes.

Strain through a fine-mesh strainer into a heatproof bowl. Transfer shallots to a paper-towel lined plate to drain and season with salt. Set shallot-infused oil aside to cool. Store the fried shallots in an airtight container until you are ready to use. Store the shallot-infused oil in a clean jar once cooled.

For the Salsa: In a medium saucepan, heat 2 tablespoons of shallot-infused oil over medium-low heat until shimmering. Add garlic and cook, stirring constantly, until garlic is fragrant and golden brown, 1 to 2 minutes. Whisk in vinegar, tomato passata, sugar, cumin, and coriander. Adjust heat to low and simmer until slightly thickened, about 10 minutes. (The sauce should have the consistency of a marinara; if it becomes too thick, loosen the sauce with additional water as needed.) Remove from heat and set aside uncovered; remove 1/4 cup salsa and set aside for shatta.

For the Da’ah: In a small saucepan, heat 2 tablespoons shallot-infused oil over medium-low heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Whisk in vinegar, water, lime juice, and cumin. Season with salt to taste. (If sauce is too acidic, add one or two tablespoons of water.) Remove from heat and set aside. Wipe saucepan clean to prepare the shatta.

For the Shatta: In the now-clean small saucepan, heat 1 tablespoon shallot-infused oil over medium-low heat until shimmering. Add red pepper flakes, stirring constantly until fragrant, 30 seconds to 1 minute. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato paste until well combined, followed by 1/4 cup salsa (prepared in step 3) and ground cumin. Simmer on low heat until slightly thickened, 2 minutes. Remove from heat and season with salt to taste. Set aside. (See notes.)