Hey there! Today we are preparing a spicy dip that pairs with Lebanese rice. If you appreciate spicy jalapenos then this recipe is for you. I noticed this recipe while I was searching for a spicy dip for my rice and then I encountered this recipe. So being a curious blogger I thought to give this recipe a try. It’s a very simple recipe that can be consumed with rice or any bread. We can use this dip as a side dish on your dining table. For this chunky, spicy middle eastern dip are spicy peppers, fresh herbs, garlic, cumin, and spicy peppers.
Before I had never heard about Shatta so I got a little confused about whether recipes exist or not. I did a little googling also, and I found that Shatta recipes are not so consistent but still I want to give a try to this recipe, so here I am. In many recipes, I find that they are using walnuts but for some reason, I didn’t feel like adding walnuts in my preparation. I thought it could make the dip a little smooth but I want it in more raw form.
I love this dip drizzled on hummus, mujadara, or even on zaatar bread… It can go with nachos, quesadillas, burritos or guacamole. Oh god, the list is perpetual.
Ingredients
¼ cup cilantro, fresh
4 cloves garlic
Jalapeno peppers, fresh
¼ cup parsley
10 black peppers
1.3 cup olive oil, extra virgin
½ tsp vinegar
1 tsp cumin, ground
Method
In a food processor, combine everything but the jalapenos and olive oil. Blend until the ingredients are finely chopped, pausing to scrape. That’s it! You have a fresh, delicious Shatta dip ready for you to eat!