Label
All
0
Clear all filters

Shatta (red or green)

Rate this recipe

banner
Preparation info
  • Makes

    1

    medium jar
    • Difficulty

      Easy

Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

Sami knew that he had a true partner in culinary crime in Tara when he spotted a jar of this in her bike pannier one day. ‘I don’t go anywhere without some,’ Tara said, as casually as if talking about her house keys. This fiery condiment is as easy to make as it is easy to become addicted to. Shatta(ra!) is there on every Palestinian table, cutting through rich foods or pepping others up. Eggs, fish, meat, vegetables: they all love it. Our recommendation is to keep a jar in your fridge or c

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

Part of


No reviews for this recipe

The licensor does not allow printing of this title