Recipe: Ottolenghi-style Shatta
Yotam Ottolenghi is one of the most successful bestselling authors of the last decade. Two of his trusted cooking buddies from team Ottolenghi, Sami and Tara, wrote their own cookbook: Falastin. An absolute must for every Yotam fan, because this book too is packed with mouthwatering and colourful recipes from the Middle Eastern cuisine. Such as this spicy, sharp-flavoured condiment, Shatta.
Sami knew immediately that Tara was a true partner-in-culinary-crime when he one day spotted a jar of shatta in her bicycle basket. ‘I’m not going anywhere without a portion of this,’ Tara said casually, as if she were talking about her house key. This spicy, sharp-flavoured condiment is very easy to make, and you become just as easily addicted to it. Shatta(ra!) can be found on every Palestinian dining table, as a counterpoint to rich dishes or to liven up others. Eggs, fish, meat, vegetables: they all love it. Make sure you always have a jar of this in the fridge or pantry. Or in the bicycle basket, if that happens to be convenient.
Storage
The jar in which you store the chillies must be carefully sterilised. After preparation, shatta can be stored in the refrigerator for up to 6 months. The oil will become thicker in the refrigerator and separate from the chillies; stir everything well before use so that the purée is mixed properly again.
How to make shatta
Put the chillies and salt in a medium-sized, sterilised jar and shake them together well. Close the jar tightly and place it in the refrigerator for up to 3 days. On the third day, drain the chillies and purée them in a food processor: you can purée them very finely or process them briefly for a coarser texture. Stir in the vinegar and lemon juice and spoon the mixture back into the jar. Pour a layer of oil over the top to seal the contents and store in the refrigerator.
Title: Falastin
Authors: Sami Tamimi & Tara Wigley
With a foreword by Yotam Ottlolenghi
Publisher: Fontaine Uitgevers
Price: € 29.95
Read also:
