We found this incredible condiment in Sami Tamimi and Tara Wigley’s Falastin: A Cookbook, and has become a household staple in our fridge. Put it on sandwiches or mix it with yogurt – whatever you go with, the shatta will add a great hit of flavor.
Ingredients and Recipe
Shatta (Red or Green)
- Chefs Knife
- Mandoline Slicer
- Measuring Spoons
- Mason Jars
- Food Processor
- 9 oz red or green chillies (approx. ½ lb / 250g) stems trimmed and then very thinly sliced (either using a chef's knife or mandoline), with seeds
- 1 tbsp salt
- 3 tbsp cider vinegar apple cider vinegar is fine to use as well
- 1 tbsp lemon juice about half of 1 lemon
- extra virgin olive oil to cover and seal
- Place the chillies and salt in a medium sterilized jar and mix well. Seal the jar and store in the fridge for three days.
- On the third day, drain the chillies, transfer them to a food processor and blitz: you can either blitz well to form a fine paste or roughly blitz so that some texture remains.
- Add the cider vinegar and lemon juice, mix to combine, then add the mixture to a small jar.
- Pour enough olive oil on top to seal, and keep in the fridge.
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Get This Cookbook
Falastin: A Cookbook