Shaata, Spicy Sauce
A good sauce can transform a dish from hmmm to yummm. This spicy sauce, sometimes called shaata, zhoug, zhug or sahawiq, can be made in advance and frozen so that you always have some to hand – just thaw thoroughly before use. I make a batch the first weekend of the month and I’m usually out by the 28th of the month.
I was trying to recreate the tomato-based, spicy condiment served at Abu Zaad in Shepherd’s Bush, London. My shaata is not authentic by any means. It is more of a cross between tomato sauce and chimichurri – herby, fresh and spicy. When you are next in London, stop by Abu Zaad for the real thing.
Shaata has plenty of uses. Use it as a falafel sauce with our Baked Falafel. Add 1 teaspoon per egg in our California avocado and spicy eggs recipe. Shaata can replace salsa in most TexMex recipes. The fresh herb flavour works great with beef; use as a base for Beef Chilli to replace the cayenne. Or just mix it with ketchup for a spicy dip for chips.