If you like spicy food, and you always keep a jar of harissa (Moroccan chilli paste) or jalapeños or the famous sriracha sauce in your fridge, this recipe is definitely for you. I made this recipe for my better half, he put hot sauce on everything, regardless of the food he’s eating.
Shatta is a chilli paste that is quite popular in Middle Eastern and Egyptian cuisine. In Morocco we have the famous harissa, which looks like the shatta, but contains different ingredients and requires different technique.
I never heard of shatta before I came to live here in Dubaï. So to make the authentic one nothing better than the Palestinian chef Sami Tammi’s recipe.
You can serve it with everything : hummus, salads, grilled meat,chicken, fish… really everything, It adds that extra special something to any dish.
This condiment is as easy to make as it is easy to become addicted to, even me who doesn’t like spicy food.
I actually removed some seeds from the chillies to bring the heat level down, and that was perfect.
Like most of this kind of recipes each family has its own version, so today the recipe is from one of my favorites cookbook “Falastin” and the quantities below will make one medium jar. So feel free to double the amount if you want, as you can use red or green chillies.