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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.
- Suitable for Vegetarians
- Suitable for Vegans
For about 600ml/1 pint:
300ml/½ pint puréed green chilis, with the seeds removed
1 bunch (about 4 rounded tablespoons) chopped fresh coriander
4 medium cloves garlic, peeled and roughly-chopped
1 teaspoon ground cumin
1 rounded teaspoon freshly-ground black pepper
1 rounded teaspoon salt
5 cardamom pods or a level teaspoon ground cardamom
2 tablespoons olive oil
1 tablespoon lemon juice.
1. Purée all the ingredients to produce a paste.
Store in the fridge.
See Miloach bread; Shatta; Tahini