*  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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