Shaata, Spicy Sauce

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.  

baked falafel

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.

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Shaata
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Shaata is sometimes referred to as zhoug. Shaata is a versatile sauce that is a cross between tomato sauce and chimichurri – herby, fresh and spicy.
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Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
grams
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
grams
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
  1. In a food processor, pulse the parsley, coriander, garlic and whole, fresh chilis into a paste.
    In a food processor, pulse the parsley, coriander, garlic and whole, fresh chilis into a paste.
  2. In a small saucepan, over low heat, combine herb paste with passata and water.
    In a small saucepan, over low heat, combine herb paste with passata and water.
  3. Heat through on low for about 10 minutes - this "burns off" the raw garlic taste and helps the flavours meld.
  4. Turn heat to medium and bubble the sauce for approximately 5 minutes to thicken.
  5. Add red wine vinegar and olive oil.
    Add red wine vinegar and olive oil.
  6. Let cool and then store in sterilised jars (I use leftover jam jars or mason jars).
  7. Freeze extra and thaw completely before use.