Shatta
The Quirky Foodster Team
About 1 cup paste
Servings
Ingredients
- Fresh or dried red and/or green chiles
- garlic
- olive oil
- and often a splash of vinegar or lemon juice
- blended into a hot sauce/paste rather than a dry powder
Method
- Blend chiles, garlic, and oil together into a coarse or smooth paste, depending on preference; some versions are lightly fermented for a few days before use.
- Not applicable; prepared fresh from raw or dried-but-unroasted ingredients.
Origin: Egypt (and more broadly, parts of the Levant).
Use: A table condiment, similar in role to other regional hot sauces, spooned onto finished dishes.
Classic Dishes: Served alongside grilled meats, ful medames, and various Egyptian dishes as a table hot sauce.
Storage: Keeps several weeks to a couple of months refrigerated, longer if lightly fermented and preserved under oil.
Variations: Green shatta (fresh green chile-based) and red shatta (dried red chile-based) are the two primary variants, chosen depending on the desired color and slightly different flavor profile.
Substitutions: Any fresh chile-garlic hot sauce as a reasonable substitute.
- Fresh or dried red and/or green chiles
- garlic
- olive oil
- and often a splash of vinegar or lemon juice
- blended into a hot sauce/paste rather than a dry powder
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