Shatta (red or green)

Preparation info
  • Makes


    medium jar
    • Difficulty


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