• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Spices » Spice Mixtures » Shatta

Shatta

Shatta is a hot and spicy herb and chile pepper relish with the consistency of pesto.

It is the red version of Zhoug. In place of Zhoug’s green chile peppers, though Shatta calls for red ones, and whereas in Zhoug everything is puréed together all at once, in order to preserve a red colour Shatta calls for its red peppers to be puréed separately and set aside. The rest of the ingredients are then puréed, and the red peppers mixed in at the end.

The mixture ends up a bright red paste.

Shatta is meant to be milder than Zhoug, so aim to use mild red chiles.

Shatta can be bought already made up in jars at ethnic stores.

Cooking Tips

Shatta can be used as a condiment or a cooking ingredient.

Storage Hints

All recipes say you can keep it in the refrigerator for several months, though it’s not clear what would keep it preserved and safe.

This page first published: Dec 2, 2004 · Updated: Jun 6, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Arabic Food

Primary Sidebar

Search

    Today is

  • Rice Pudding Day
    Rice pudding with raisins
  • Mary Randolph’s Birthday
    Mary Randolph

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.