Shatta Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Small red chili peppers,
1 cup: Parsley, chopped
1 cup: Fresh cilantro, chopped
1 1/2 tbsp: Garlic, ground or minced
1 tsp: Each salt and pepper,
1 tsp: Cumin,
2 tbsp: 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: 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.
Source from luhu.jp
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.
Source from luhu.jp