Shatta (red or green) from Falastin: A Cookbook (page 73) by Sami Tamimi and Tara Wigley

  • apple cider vinegar
  • red chillies

  • EYB Comments

    Can substitute green chillies for red chillies for green shatta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green chillies for red chillies for green shatta.

  • ezwriternc on January 01, 2024

    Good flavor but i have to admit I didn’t let the chilis steep for 3 days. I used them day of. I’ll definitely make this again.

  • snackbaby on November 25, 2023

    staple here too! goes with everything and yet tastes very much of itself always

  • rmardel on March 13, 2023

    This is fabulous and a new pantry staple in our house. I let mine ferment for 2 weeks before draining, and although this was accidental, I will continue to make it this way. I also us used a nutribullet because it seemed like such a small amount but it turned into a sauce too quickly. I'll still use this, and I already love it, but will do it differently next time.

  • catmummery on December 31, 2021

    i have a jar on the go at all times. have changed things a little over time - now leave the salted chopped chillies out at room temperature for 1 - 2 weeks before draining and adding the acid. It really adds to the complexity and takes out any sharp notes. totally addicted to this stuff.

  • Schooffiecooks on December 11, 2021

    Always a jar im my fridge! Taste good on almost everything you want to spice up.

  • jenmmcd on August 29, 2020

    Made the green with jalepenos. My chilis were very spicy, so it's got a great kick and I'm quickly becoming addicted to it. I've put it on everything I can think of since I made it and will definitely try the red and make it again.

  • KarinaFrancis on July 27, 2020

    I made the green version and it grew on me the more I used it. I used the nutribullet to chop it which made it into a sauce before I knew what had happened. Next time I'll use a mini processor/stab blender so I can control the chunkyness

  • Maefleur on July 17, 2020

    I made both the red and green with home grown chilies. The red was with all serranos and the green, a mix of serranos, jalapeños and hot banana peppers. The green is somewhat hotter and the red a tad sweeter. Both are nicely spicy, but not overwhelming and will be a constant in the fridge.

  • Foodycat on July 15, 2020

    I used jalapeno chillies, which would usually give enough of a kick, but I found this disappointingly bland. I will try again with a hotter variety.

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