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The Hirshon Sudanese Jewish Peanut Satay Sauce - شطة

The Hirshon Sudanese Jewish Peanut Satay Sauce – شطة

  • Total Time: 0 hours


Units Scale
  • 1/2 small white onion
  • 1 small lemon, squeezed
  • 100g crunchy peanut butter – TFD prefers organic
  • 75ml hot chicken stock
  • 3/4 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp. salt
  • Parsley for garnish
  • 1 tsp Sudanese Baharat spice mix, made with the following ingredients, ground to a powder in a spice grinder:
  • 60g Black pepper
  • 18g Allspice
  • 12g Cinnamon
  • 12g Cardamom
  • 12g Nutmeg
  • 10g dried Rosebuds


  1. Finely dice the onion into pieces as small as you can get them. Pour the lemon juice over the onion and set aside to soak for 10-15 minutes.
  2. Beat the peanut butter and stock together until fully combined. Add the lemon, onion, cumin, salt, baharat and chili and combine well.
  3. Transfer to a serving dish and garnish with parsley. Serve with lamb kebab skewers.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 249.05 kcal
  • Sugar: 3.88 g
  • Sodium: 217.35 mg
  • Fat: 15.52 g
  • Saturated Fat: 3.81 g
  • Trans Fat: 0.02 g
  • Carbohydrates: 27.54 g
  • Fiber: 9.9 g
  • Protein: 8.88 g
  • Cholesterol: 0.57 mg

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