📝 About This Recipe
Shatta is more than just a chili paste; it is a fermented gem of Levantine cuisine, traditionally found on every dining table from Beirut to Amman. This recipe balances the fiery punch of red chilies with the bright acidity of lemon and the aromatic depth of toasted cumin and coriander. By allowing the chilies to cure briefly with salt, you unlock a complex, tangy depth that elevates everything from morning eggs to evening grilled meats.
🥗 Ingredients
The Chili Base
- 500 grams Red Fresno or Thai Bird's Eye Chilies (stems removed; Fresno for mild-medium, Thai for extra spicy)
- 2 tablespoons Kosher Salt (non-iodized is essential for the curing process)
Aromatics and Acids
- 4-5 pieces Garlic Cloves (peeled and finely minced)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Apple Cider Vinegar (provides a sharp, clean tang)
- 1 tablespoon Tomato Paste (adds body and a hint of sweetness)
Spices and Oil
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Coriander Seeds (toasted and ground)
- 1/2 teaspoon Dried Oregano (preferably Mediterranean variety)
- 1/2 cup Extra Virgin Olive Oil (high quality; divided use)
👨🍳 Instructions
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1
Wash the chilies thoroughly and pat them completely dry with a kitchen towel. Any moisture left on the skin can interfere with the curing process.
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2
Remove the green stems from the chilies. If you prefer a milder paste, slice them open and scrape out the seeds and white membranes; for authentic heat, keep them intact.
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3
Place the chilies in a food processor and pulse until they are finely chopped but not completely pureed. You want a textured, pebbly consistency.
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4
Transfer the chopped chilies to a clean glass bowl and stir in the 2 tablespoons of kosher salt until evenly distributed.
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5
Cover the bowl with a clean cheesecloth or a loose lid. Leave it on your kitchen counter at room temperature for 24 to 48 hours. This 'mini-fermentation' develops the signature Shatta tang.
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6
After the curing period, you will notice some liquid has released and the color has deepened. Place the chilies into a fine-mesh strainer over a sink and press lightly to remove excess moisture.
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7
In a small dry skillet over medium heat, toast the cumin and coriander seeds for 1-2 minutes until fragrant, then grind them using a mortar and pestle.
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8
Return the strained chilies to a clean bowl. Add the minced garlic, ground spices, dried oregano, lemon juice, apple cider vinegar, and tomato paste.
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9
Stir in 1/4 cup of the extra virgin olive oil. Mix vigorously until the ingredients are well incorporated and the paste looks glossy.
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10
Taste the Shatta. It should be salty, spicy, and bright. Add a pinch more salt or a squeeze of lemon if needed to balance the heat.
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11
Spoon the Shatta into sterilized glass jars, pressing down with the back of a spoon to remove any air pockets.
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12
Pour the remaining extra virgin olive oil over the top of the paste until it is completely submerged. This oil seal prevents spoilage and keeps the paste fresh.
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13
Seal the jars tightly and store in the refrigerator. The flavors will continue to meld and improve after 2-3 days of chilling.
💡 Chef's Tips
Always use gloves when handling large quantities of chilies to avoid skin irritation or 'chili burn.' Ensure your jars are properly sterilized by boiling them or running them through a high-heat dishwasher cycle. If the paste feels too thick, you can pulse it again in the food processor with a little more olive oil for a smoother consistency. Always use a clean spoon when scooping from the jar to prevent cross-contamination and mold growth. If you find the paste too spicy, stir in a little more tomato paste or a teaspoon of honey to mellow the fire.
🍽️ Serving Suggestions
Swirl a tablespoon into a bowl of creamy hummus or labneh for a spicy kick. Serve alongside grilled lamb chops or chicken tawook to cut through the richness of the meat. Spread a thin layer on a Manakish (flatbread) with za'atar and cheese before baking. Add a teaspoon to your morning shakshuka or scrambled eggs for an instant flavor upgrade. Mix with a little extra olive oil and lemon to create a zesty dressing for a classic Fattoush salad.