Clay Pot Shrimp

Zibdiyit Gambari


Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Of all Gaza’s delicacies, this recipe is the one visitors most frequently request. They encounter this dish at Gaza’s seaport restaurants and are smitten. Our version was provided by Um Ramadan. If you plan to use larger shrimp (or prawns), reduce the quantity by half.


  • 2 pounds (about 1 kilogram) small shrimp, peeled and deveined
  • 2 hot green chile peppers (to taste)


Preheat your oven to 375°F (190°C).

Cook the shrimp in a dry pan over high heat for a few minutes. They will release some liquid: Pour this off and return the shrimp to the stove until the pan is dry again. The shrimp should be just barely pink. Set aside.

Coarsely chop