Shata
Sudanese Shata Recipe: Spicy Lemon Garlic Paste with Crushed Red Pepper & Black Pepper
Introduction
Shata is a spicy and tangy Middle Eastern condiment that adds a burst of flavor to any dish. This versatile sauce is perfect for drizzling over grilled meats, roasted vegetables, or even as a dip for bread.
History
Shata has its origins in Yemen and is a staple in Middle Eastern cuisine. It is traditionally made with simple ingredients like lemon juice, garlic, and red pepper flakes, but variations can be found throughout the region.
Ingredients
- 1 cup of lemon juice
- 3 cloves of garlic, mashed
- 3 tbsp of crushed red pepper
- 1 tsp of black pepper
- 1 tsp of salt
How to prepare
- Combine 1 cup of lemon juice and 3 cloves of mashed garlic.
- Blend in 3 tbsp of crushed red pepper, 1 tsp of black pepper, and 1 tsp of salt.
Variations
- Add fresh herbs like parsley or cilantro for a different flavor profile. You can also experiment with adding other spices like cumin or coriander.
Cooking Tips & Tricks
For a milder version of shata, reduce the amount of crushed red pepper flakes. You can also adjust the amount of garlic to suit your taste preferences.
Serving Suggestions
Serve shata alongside grilled meats, roasted vegetables, or as a dip for bread.
Cooking Techniques
Shata is a no-cook sauce that can be made in just a few minutes by blending the ingredients together.
Ingredient Substitutions
If you don't have fresh garlic, you can use garlic powder instead. You can also substitute lime juice for lemon juice.
Make Ahead Tips
Shata can be made ahead of time and stored in the refrigerator for up to a week.
Presentation Ideas
Serve shata in a small bowl with a drizzle of olive oil and a sprinkle of red pepper flakes on top for a beautiful presentation.
Pairing Recommendations
Shata pairs well with grilled meats, roasted vegetables, or as a topping for falafel or shawarma.
Storage and Reheating Instructions
Store shata in an airtight container in the refrigerator for up to a week. It does not need to be reheated before serving.
Nutrition Information
Calories per serving
Calories: 20 per serving
Carbohydrates
Carbohydrates: 5g per serving
Fats
Fats: 0g per serving
Proteins
Proteins: 0g per serving
Vitamins and minerals
Shata is a good source of vitamin C from the lemon juice and garlic.
Alergens
Shata is gluten-free and vegan, but it does contain garlic.
Summary
Shata is a low-calorie condiment that adds flavor without adding a lot of extra calories.
Summary
Shata is a versatile and flavorful condiment that adds a spicy kick to any dish. With just a few simple ingredients, you can create a delicious sauce that will elevate your meals.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Shata. It was a warm summer day, and I was visiting my dear friend Fatima in her cozy kitchen. Fatima was an incredible cook, and I always admired her culinary skills. As we sipped on tea and caught up on each other's lives, Fatima suddenly pulled out a small, tattered notebook from her cupboard.
"Have you ever tried Shata?" she asked, her eyes twinkling with excitement. I shook my head, curious about this mysterious dish I had never heard of before. Fatima then began to tell me about Shata, a traditional Yemeni hot sauce made from peppers, garlic, and a blend of spices. She explained that it was a favorite condiment in her household and was used to add a fiery kick to various dishes.
Intrigued by the description, I eagerly asked Fatima to teach me how to make Shata. With a smile, she handed me the notebook and told me that the recipe had been passed down through generations in her family. As I carefully read through the ingredients and instructions, I could feel the warmth of tradition and history woven into the words on the page.
Fatima guided me through the process of making Shata, patiently showing me how to roast the peppers, crush the garlic, and blend everything together into a smooth, fiery sauce. The aroma of the spices filled the air, and I could feel my excitement growing as I realized that I was creating something truly special.
After hours of preparation and a few taste tests along the way, the Shata was finally ready. Fatima and I sat down to enjoy a meal together, and I eagerly drizzled the hot sauce over my rice and grilled chicken. The first bite was a revelation – the spicy kick of the peppers, the warmth of the garlic, and the depth of the spices combined to create a symphony of flavors that danced on my taste buds.
From that moment on, Shata became a staple in my kitchen. I would make large batches of the sauce and jar it up to give to friends and family, spreading the love and tradition of this delicious condiment. Over the years, I would tweak the recipe here and there, adding my own twist to it and making it truly my own.
As I look back on that day in Fatima's kitchen, I am filled with gratitude for the gift of her friendship and the treasure of the Shata recipe. It reminds me of the power of food to connect us to our roots, our loved ones, and our heritage. Every time I make Shata, I am transported back to that warm summer day, surrounded by the love and laughter of dear friends, and I am reminded of the joy of discovery and creation in the kitchen.
So here it is, my beloved recipe for Shata, a dish that holds a special place in my heart and in my culinary repertoire. May it bring you as much joy and flavor as it has brought me over the years. Bon appétit!