*  Exported from  MasterCook  *
 
                                   SHATTA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Small red chili peppers
    1       c            Parsley -- chopped
    1       c            Fresh cilantro -- chopped
    1 1/2   tb           Garlic -- ground or minced
    1       t            Each salt and pepper
    1       t            Cumin
    2       tb           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,
   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.
  
 
 
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