Name: Shatta (Red or Green)
Prep time: 20 min
Total time: 4340 min
Ingredients: 9 oz red or green chillies; 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)

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.

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Ingredients and Recipe

Shatta (Red or Green)

Servings 1 medium jar

Prep Time 20 mins

Resting Time 3 d

Total Time 3 d 20 mins

Equipment

Chefs Knife
Mandoline Slicer
Measuring Spoons
Mason Jars
Food Processor

Ingredients

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

Instructions

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.

Notes

As with anything being left to ferment, the jar you put your chillies into needs to be properly sterilized. We tend to just put ours into the dishwasher and use directly out of the wash.

Once made, shatta will keep in the fridge for up to six months. The oil will firm up and separate from the chillies once it’s in the fridge, so just give it a good stir, for everything to combine, before using.

Author: Sami Tamimi & Tara Wigley

Course: Condiments

Cuisine: Israeli, Middle Eastern, Palestinian

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