Into the Souk!

I think I may have mentioned that my son-in-law spent 18 months in Qatar during his Reserve Duty recently. Randy is an adventurous eater, and he came home telling tales of visiting the wonderful baazars while stationed there.

man in spice shop

spices in the souk

Randy brought home some great spices for us all to try that he thought were “new”. He and my daughter don’t have time to cook a lot since they both work long hours, and Randy’s expertise mainly revolved around the grill. But he had enough wonderful “shish-ka-bobs” (as we call them) to want to try to re-create these dishes once he got home.

His favorite spices turned out to be ones readily found here as well. Turmeric, paprika, fennel seed, fenugreek, saffron, cardamom, cinnamon, allspice, ground ginger, etc. But the one spice that eluded him was “shakta”. After some investigation, my daughter found a Middle Eastern spice called “shatta”….and we decided this must be it and the pronunciation was different in various regions throughout Africa. Randy thought it was funny that when they asked what was in this spice (he had already determined it was a blend of spices…like curry is a blend of many spices)…they just said “shatta”. Finally one enterprising vendor who’d been to school in the US said, “It’s like our catsup”. Really?  More like hot sauce…since it’s full of hot peppers.  The vendors sold him a mix they called shatta…which was powder (probably a blend of chili powders) so he brought that home, but we did finally find a “recipe” for shatta sauce using local/available peppers.  Although I am sure that the local shatta was made with their peppers.  And we have used it in several things recently to try it out.  Like these lamb meatballs served over couscous.    I like it best with tomatoes and used like taco sauce or spaghetti sauce.

Here’s the recipe for “Mediterranean Catsup (hot sauce)”  or Shatta

Ingredients:

  • 8 cloves of garlic
  • 3 red jalapeno peppers, stem removed
  • 15 Thai bird chilies, stems removed
  • 1 cup of fresh flat leaf parsley
  • 1 cup of fresh cilantro
  • 1/2 tbsp white vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp cumin powder
  • 6 oz of tomato paste
  • 1 cup of water

If you try it, I sure would like to know how you did and whether you liked it as much as we do!

Moroccan meatballs and couscous294454_2539300167101_1972003724_n

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