Cookbook:Shitha

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Shitha is a traditional spicy sauce commonly found in Arabian and Gulf cuisines, especially in countries like Saudi Arabia, the United Arab Emirates, and Qatar. It is typically served as a condiment with rice dishes such as kabsa and mandi.

• 2 tablespoons red chile powder (or fresh red chilies, blended)
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt to taste
• 1 tablespoon lemon juice or vinegar (optional)

• Small saucepan or frying pan
• Wooden spoon or spatula
• Blender (optional, for smoother texture)

1. Heat the oil in a small pan over medium heat.
2. Add minced garlic and sauté until golden.
3. Add chopped tomatoes and cook until they soften.
4. Add chile powder and salt. Stir well.
5. Simmer for 10–15 minutes until the mixture thickens.
6. Add lemon juice or vinegar if desired for extra tanginess.
7. Let it cool before serving.

• For a smoother sauce, blend the mixture after cooking.
• Adjust the amount of chili to suit your spice tolerance.
• For a richer taste, roast the tomatoes before adding them.
• You can store shitha in a sealed jar in the refrigerator for up to one week.