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Suggest a better descriptionIn 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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Serving Size: 1 Batch (280g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 171 | ||
Calories from Fat: 80 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.3mg | 3 % | |
Potassium 1194.3mg | 31 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 15.4g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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