Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta from Falastin: A Cookbook (page 96) by Sami Tamimi and Tara Wigley

  • Urfa chilli flakes
    Flakes from deep purple-almost black red peppers grown in the Urfa region of Turkey; also know as isot pepper flakes. Buy Now
  • apple cider vinegar
  • Show all ingredients...

  • EYB Comments

    See recipe for a variation. Can substitute rose harissa for the book’s “Shatta”, and nigella seeds or black sesame seeds for Urfa chilli flakes.

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Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Can substitute rose harissa for the book’s “Shatta”, and nigella seeds or black sesame seeds for Urfa chilli flakes.

  • KarinaFrancis on November 17, 2022

    Yum! There is definitely a bit of work involved but I can see how you could get a similar result with some shortcuts. Agree with previous reviewers, it could use some acid

  • Tealismyname on February 28, 2022

    I did this with quite a few shortcuts. I bought babaganoush and then used that to make the yoghurt and was able to find shatta at my lebanese store. Came together quickly :D

  • amandabeck on January 16, 2021

    It was quite a bit of work to assemble each of the parts for this salad, and agree with another note here that it needed more acid, and maybe some salt too. I would make it again if it weren't so involved, but for the amount of time it took probably a one and done for me

  • Foodycat on July 14, 2020

    I used green shatta so mine didn't have the striking colour of the one in the picture. I also fiddled the quantities to make it feed two people. Lots of different textures and flavours, but next time I will add more lemon juice - it just needed a bit more acid for my taste. I'll make the burnt aubergine yoghurt on its own as a dip, too.

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