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Shatta I (P, TNT)
Source: "The Yemenite Cookbook," by Zion Levi and Hani Agabria
Serves: varies

small red chili peppers
1 cup parsley, chopped
1 cup fresh cilantro (coriander leaf), chopped
1-1/2 tablespoon garlic, ground or minced
1 teaspoon each salt and pepper
1 teaspoon cumin
2 tablespoons 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 (or "zhug,") should be put in a jar and placed in the refrigerator, for use in many recipes. It also will keep for many months.

The author writes: " 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."

Posted by Elaine Radis

Nutritional Info Per Serving: N/A