Shatah (Jordanian Harissa Sauce)
Monday, 26 May 2008
This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.
At a glance
New Mexico Green
1 1/2 cups
10 dried whole red New Mexican chiles, stems and seeds removed
2 tablespoons olive oil
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
Cover the chiles with hot water and let them sit for 15 minutes until they soften.
Place the chiles and remaining ingredients in a blender and puree until smooth using the chile water to thin it. The sauce should have the consistency of a thick paste.
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