Shatta Recipe - Cooking Index
Shatta Recipe - Cooking Index
| 1 tablespoon | 15ml | Red chili peppers (small) |
| 1 cup | 146g / 5.1oz | Parsley - chopped |
| 1 cup | 16g / 0.6oz | Fresh cilantro - chopped |
| 1 1/2 tablespoons | 22ml | Garlic - ground or minced |
| 1 teaspoon | 5ml | Salt and pepper |
| 1 teaspoon | 5ml | Cumin |
| 2 tablespoons | 30ml | Olive oil |
In a blender, puree enough chili peppers to measure 1 cup. Puree the parsley and cilantro together; mix well with the pureed chili peppers. Add the garlic, seasonings and olive oil; blend well. Shatta, like zhoug, should be put in a jar and placed in the refrigerator, for use in many recipes. It also will keep for many months.
Yield: 1 1/2 cups.
The author writes: "Shatta...is less powerful than zhoug. Its bright red color adds a rich hue to sauces and salads and enhances its delicious taste. Shatta is a pleasure." From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 9. ISBN 0-8050-0394-0.
Source:
Richard W. Langer
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