Chef Yotam Ottolenghi’s Quick Shatta Sauce Recipe

Shatta is a popular chili sauce throughout the Middle East, especially in Lebanese, Jordanian, Syrian, and Palestinian cooking. Shatta is traditionally made by pounding fresh red or green chilies with salt and allowing them to ferment in the sun for a few days before combining them with extra-virgin olive oil, spices, and herbs.

More contemporary iterations of the Middle Eastern sauce call for mixing ingredients in the food processor and letting them naturally ferment in a sterilized jar at room temperature. You can add apple cider vinegar or lemon juice to the sauce to achieve an acidic balance and herbs and spices like cilantro, cumin, and black pepper to boost flavor.

The gluten-free sauce has a similar usage to hot sauce, another popular condiment made from chilies. Spoon shatta sauce over any dish you want to spice up, including sandwiches, hummus, rice, kebabs, roasted vegetables, and soups.

There are many ways to use shatta sauce in your cooking, including:

1. 1. As a condiment: The most common way to use shatta is as a condiment. Add a teaspoon or two to sandwiches, rice, burgers, kebabs, or falafel.
2. 2. As a dipping sauce: Use shatta as a dipping sauce for your mezze platter or serve it with fresh tortilla chips for a quick appetizer or snack.
3. 3. As a dressing: Add a couple of tablespoons of shatta to vinaigrette for a dressing with a burst of heat. Use shatta dressing to add a kick to a bistro salad, pasta salad, or a classic Greek salad. Pairing the hot shatta with chilled salad ingredients will create a dynamic bite.
4. 4. As a garnish: Shatta is similar in consistency to Italian pesto, an all-purpose table sauce that consists of fresh basil, garlic, olive oil, pine nuts, and cheese pounded together into a thick, green paste. Like pesto, you can use shatta to garnish or top grilled chicken breasts or pasta dishes.