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Israeli Seasoning - Shata Pepper

r
rockycat Jan 4, 2013 08:21 AM

What is shata pepper - צילי שאטה ? Is there an English translation or an American equivalent? I'm finally getting around to making the Yemenite Foot Soup and the recipe I'm looking at calls for this shata pepper. I've run across it before in Israeli recipes but have no idea what it is.

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  1. d
    DeisCane RE: rockycat Jan 4, 2013 12:49 PM

    Ground and dried hot chili pepper

    1 Reply
    1. re: DeisCane
      r
      rockycat RE: DeisCane Jan 4, 2013 01:48 PM

      Yes, I saw that it was described as charif, but I still don't know what type of pepper. Also, the recipe called for 1 shata pepper, so I presume it means a whole one. Ancho, cayenne, guajillo, japonica, Thai bird, etc? What might be closest?

    2. c
      cresyd RE: rockycat Jan 8, 2013 01:25 AM

      In the Israeli pepper/chili universe there aren't a huge number of options (unfortunately). The shata pepper is a small red spicier pepper that sometimes comes dried and whole, sometimes powder (and often will go by the very misleading name of "hot paprika") or fresh.

      I would start with cayenne (when I've asked for cayenne here in spice markets, I usually assume it's just shata) and then get more exotic from there. While Yeminite food is one of the spicier Israeli cuisines, compared to Indian/Thai/Mexican spice - it's really not that spicy. So I wouldn't go for anything very spicy or smoked (unless that's your personal preference).

      I recently found a store in Jerusalem that was basically giving away some very basic "Mexican chili powder" because they couldn't find anyone who had any interest in mildly spicy and smoky. Great for me though.

      7 Replies
      1. re: cresyd
        r
        rockycat RE: cresyd Jan 8, 2013 06:12 AM

        Thanks. We had an assortment of dried cayenne, Thai bird, and Vietnamese peppers that we'd grown this summer and ended up using, I think, one of the cayennes. The soup, unfortunately, was not the best. I'll be trying a different recipe next time.

        1. re: rockycat
          c
          cresyd RE: rockycat Jan 8, 2013 09:19 AM

          Haaretz published a Yemenite Foot soup recipe in the past, but I can't comment on it's quality.

          1. re: cresyd
            r
            rockycat RE: cresyd Jan 8, 2013 10:25 AM

            That's the one we used. At a minimum, it needs to reduce A LOT more than the recipe states. Even with that, I don't think I'd use that recipe again.

        2. re: cresyd
          almond tree RE: cresyd Jan 8, 2013 02:31 PM

          Where are they selling the Mexican chili powder in Jerusalem? Thanks.

          1. re: almond tree
            c
            cresyd RE: almond tree Jan 8, 2013 10:27 PM

            East/West on Aggripas. Not the world's greatest brand - but in a case of something being than nothing (and inexpensive to boot), it's great.

            They actually have a number of spices behind the counter that you can get by weight and are incredibly inexpensive.

            1. re: cresyd
              almond tree RE: cresyd Jan 10, 2013 03:27 AM

              Thanks. Don't think I'll get there till the snows stops, though :)

              1. re: almond tree
                c
                cresyd RE: almond tree Jan 11, 2013 09:47 AM

                Lordy, that was ridiculous. Today I actually treated myself to a trip to Tiv Tam in Rishon Leziyyon for surviving being snowed in.

                And in completely unrelated news to shata chilis - green garlic is now back in the shuk.

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