Salata Hara

Every Arab country has a version of salata
hara, this is the way the delicious spice is made in Riyadh the middle region
of the Kingdom. Regardless of where you eat in Saudi Arabia you will be served
cups of salata hara with every meal that contains chicken and rice. The spicy sauce
is perfect on top of it as well and easily be freshly made at home.
1 large tomato
1/2 cup fresh coriander
Juice of half a lemon
1/2 teaspoon salt
2 red chili peppers
2 teaspoons baharat spice blend
            1. In a
processor add tomato, coriander and chili pepper, lemon juice, baharat spice,
and salt.
2. Pulse
leaving small chunks behind. Place in a container with a lid and store in the refrigerator
until needed.
Yields: 1/2 cup

16 Responses to Salata Hara

  • hotroder says:

    thank you it looks yummi. How about the tabooleh receipe (sort of Lebanese Salad)

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  • Kristin says:

    SoOoOoOOoo good! My Saudi niece is here and she gave it a thumbs up! We are cooking the Bukhari to go with it :D

    • Noor says:

      Yay I am so glad you all like it well it is my mother in laws recipe :)

  • vincent says:

    By red chilli peppers, do you mean the regular red chillies or are you referring to red capsicum ?

  • Vincent says:

    Thanks for the recpe, you wont beleive how long I looked for it . The only work is making the baharat spices. Can I use the spices for anyhting else ? I have made the Aradic 7 spices for another dish, can I use it instead of baharat ?

    • Noor says:

      The baharat is the most used spice in Saudi and is pretty much used in everything like kabsa, mandy, etc.

    • Noor says:

      You can make your own: Gulf aka Khaleeji Baharat:
      1 tablespoon red pepper
      1-1/2 teaspoon cumin
      1-1/2 teaspoon cinnamon
      1-1/2 teaspoon ground (dried/black lime or lemon)
      1 teaspoon cloves
      1 teaspoon black pepper
      1 teaspoon ground cardamom
      1 teaspoon nutmeg
      1 teaspoon ground coriander
      1/2 teaspoon saffron threads
      1/4 teaspoon turmeric
      1/2 teaspoon kholengan

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