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Shatta V (P, TNT)
Source: "Yemenite and Sabra Cookery" by Naomi and Shimon Tzabar (out of print)
Yield: 1 small jar

1 teaspoon black pepper
1 teaspoon caraway seed
3-4 pods cardamom
4 red, strong, dried peppers*
1 head garlic
bunch coriander (cilantro) leaves

Grind and blend all the above ingredients and store in a sealed jar.

Poster's Notes:
*Shatta is a dry hot pepper like Szechuan pepper called pilpel shatta but it is also ALSO a red bright yemenie condiment, similar to zhug (or zhoug), but less powerful.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A