Recipe of Shatta - Food Recipes

-- MasterCook Extracted --

SHATTA

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Sauces

Ingredients - Preparation Method:

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.
Serving size: 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. - - - - - - - - - - - - - - - - - -