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| Home -> [Herbs & Spices, Sauces & Dressings, Seasonings] -> [Shatta Recipe] |
Shatta
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Herbs & Spices, Sauces & Dressings, Seasonings |
Rating: |
0 |
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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 |
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Procedures:
| 1 | In a blender, puree enough chili peppers to measure 1 cup. | | 2 | Puree the parsley and cilantro together; mix well with the pureed chili peppers. | | 3 | Add the garlic, seasonings and olive oil; blend well. | | 4 | Shatta, like zhoug, should be put in a jar and placed in the refrigerator, for use in many recipes. | | 5 | It also will keep for many months. | | 6 | yield: 1 ?cups. | | 7 | the author writes: "shatta...is less powerful than zhoug. | | 8 | Its bright red color adds a rich hue to sauces and salads and enhances its delicious taste. | | 9 | Shatta is a pleasure." | | 10 | from _the yemenite cookbook_ by zion levi and hani agabria. | | 11 | New york: seaver books, 198Pg. | | 12 | Isbn 0-8050-0394-0 |
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