| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Yemeni |
Sauces, Seasonings |
1 |
Batch |
INGREDIENTS
|
|
Small red chili peppers |
| 1 |
c |
Parsley; chopped |
| 1 |
c |
Fresh cilantro; chopped |
| 1 1/2 |
tb |
Garlic; ground or minced |
| 1 |
ts |
Each salt and pepper |
| 1 |
ts |
Cumin |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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