Shatta (Condiment)

Origin: Egypt and the Levant. A simple, raw or lightly cooked hot chili sauce/relish of chopped or blended red or green chilies, garlic, and vinegar or lemon, sometimes with cumin or coriander. The everyday Egyptian table chili condiment.

Flavor Profile: Straightforwardly hot and tangy, with garlic pungency; less complex than harissa or zhoug, functioning more like a fresh hot sauce.

Culinary Uses: Table condiment for koshari, ful medames, and grilled meats; stirred into stews for added heat.

Regional Variations: Green shatta (fresh, uncooked) is common alongside red (often lightly fermented or cooked) shatta; home recipes vary widely in whether vinegar or lemon is used.

Storage: Refrigerate; keeps 2–3 weeks given the vinegar/acid content.