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.
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 callingÂ 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
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.
I cannot wait to try this. I love anything hot. The hotter the better.
I have a question… Do you use dried thai bird chilies or fresh??
Hi Ashley – I use fresh Thai birds…
I made this recipe yesterday and it’s absolutely delicious!
Can green jalapeÃ±os be used instead of the red? I couldnt find red jalapeÃ±os.
Hi Frances, I’m sure you could get away with using the green ones. Best of luck!
This was great!! I added Apple cider vinegar to try to copy a hometown favorite of mine, very good! Didnâ€™t have tomatoes so I used roasted red peppers.
How long is it good for in the fridge after it’s made?
You can keep this for a good week or so, if it lasts that long.
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.
Debbie – I’m not sure if you can find it in an ethnic store. I’ve never seen it anywhere.
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!
What color Bird Thai Chillies? Red? Green?
It should not matter on the color.
Absolutely delicious and easy to make. Thank you so much 🙂
Awesome, glad you enjoyed the hot sauce Michelle!
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.
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.
Thank you for the great comment!
it looks simple and let me try this recipe on today.