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A Yemeni green chili paste. It is traditionally served with miloach bread, added to stews, and sometimes diluted with tahini (sesame seed paste) to reduce its potency. To make Shatta, substitute the green puréed chilis for red. Both varieties keep in the fridge for several weeks. For a recipe see Gourmet Britain Recipe section.
See 'Miloach bread'; 'Shatta'; 'Tahini'
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