Middle Eastern Hot Sauce – Shatta

I know that I have posted that my coworkers and I literally start a conversation on the topic of food, around 9:45 every morning, almost every day. No lie. As busy as we are and as many requests that we service every morning and afternoon, it is really nice to discuss something that everyone enjoys, food. We discuss everything from what we ate the night before, what we wish we were going to eat for lunch, or the food shows on television; those shows most likely being Bourdain, Zimmern, Diners, Drive-ins, or Dives, or Top Chef. But I kid you not, it happens everyday, lasting only about 5 minutes, but it happens, everyday. I like that.

Egyptian Shatta Sauce Recipe

A recent conversation between the coworkers led us into a discussion around a No Reservations show when Anthony Bourdain was in Egypt. My coworker got really excited talking about a local street, and common food known as koshari. In a nutshell, koshari is basically rice, lentils, pasta, and garbanzo beans topped with fried or caramelized onions. There is nothing to making koshari, and as it makes a lot of food, and is packed full of carbs, there is one thing that makes this dish shine, and that is the simple, yet complex flavors of the sauce you add on top. That sauce is called shatta, or what I am calling  Middle Eastern Hot Sauce. Think of the entire dish as a Middle Eastern chili recipe, but a spicy one.

This could be the new condiment, and if you like spicy, you will love this. If you cannot handle the spice, you can control that level of spice with as many peppers as you add to the mix. Mine is on the hot side, so balance your peppers to your liking.


  • 8 cloves of garlic
  • 3 red jalapeno peppers, stem removed
  • 15 Thai bird chilies, stems removed
  • 1 cup of fresh flat leaf parsley
  • 1 cup of fresh cilantro
  • 1/2 tbsp white vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp cumin powder
  • 6 oz of tomato paste
  • 1 cup of water
Egyptian Koshari Recipe

Simple ingredients that are going to yield huge flavors. Throw everything into a blender or food processor, and pulse it down into you have a nice, smooth mixture. Add the mixture to a sauce pan, cover, and place on medium heat for about five minutes or until it has fully came to a boil. Stir, remove from the heat and let cool.

Serve this on the koshari, or use on pretty much anything, and I mean anything. I’ve been dipping my chips in it on a regular basis, and have also used it as a sauce in one of my homemade pizzas. However you use it, I am certain you will enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

20 thoughts to “Middle Eastern Hot Sauce – Shatta”

  1. do you think you can buy shatta in a jar at a middle eastern store? i have a recipe that calls for one tablespoon, so it hardly seems worth it to make from scratch.

  2. I learned to make koshari from a friend when I was living in the Middle East. She left out the chick peas… I want to try it with chick peas now..
    Your hot sauce is great!
    Thank you

  3. HI, I am going to try your recipe. it looks simple, and easy to follow especially your measuring methods. My daughter loves ‘Al Kapsa’ and ‘shattah’ will go very well with it. Thank you for sharing.

  4. Wow! You really nailed the taste of the hot sauce. This tastes exactly like the shatta I grew up eating in Lebanese restaurants throughout SE Michigan. Thanks for sharing this recipe. Can’t wait to serve this with BBQ the next time we grill shish kabobs.

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