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SHATTA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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Small red chili peppers
1 c Parsley -- chopped
1 c Fresh cilantro -- chopped
1 1/2 tb Garlic -- ground or minced
1 t Each salt and pepper
1 t Cumin
2 tb 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. Posted by Cathy Harned.
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