Shatta (sephardic/yemenite)
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Small red chili peppers | ||
| 1 | cup | Parsley; chopped |
| 1 | cup | Fresh cilantro; chopped |
| 1½ | tablespoon | Garlic; ground or minced |
| 1 | teaspoon | Each salt and pepper |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Olive oil |
Directions
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: 1½ 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. Submitted By CATHY HARNED On 10-15-94