Shitha
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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
Heat the oil in a small pan over medium heat.
- 02
Add minced garlic and sauté until golden.
- 03
Add chopped tomatoes and cook until they soften.
- 04
Add chile powder and salt. Stir well.
- 05
Simmer for 10–15 minutes until the mixture thickens.
- 06
Add lemon juice or vinegar if desired for extra tanginess.
- 07
Let it cool before serving.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Slothtysloth; view original image record .
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