Shatta (condiment)

The word shatta () simply means "hot pepper" in Arabic; Sometimes the name shatta Shamiyya () is used to refer to this condiment in Arabic. Another name for this is filfil mat’hoon (). == Ingredients and preparation ==

Traditional shatta is made by crushing red or green chili peppers and then letting them undergo lactic fermentation with salt for several days. Common additions include garlic, vinegar, lemon juice, or olive oil. The texture of the paste can range from ground and pourable to chunky depending on how its processed, the peppers can be chopped, passed through a food processor, or pounded by mortar and pestle. The fermentation process can be skipped and the paste may be immediately served after preparation. After preparation is done, the sauce should be stored in sterilized jars, which contain no moisture to prevent spoilage. == Culinary uses ==

Shatta is used to enhance the flavor of many dishes, such as falafel, hummus, grilled meats, and roasted vegetables. It can be used as dip, dressing, or garnish. == Popularity ==

Shatta is popular across the middle east, and particularly popular in the Levant region and Egypt, its a staple in Gazan cuisine. == Similar foods ==

Daggit toma wa lamoon () is a very similar hot-and-sour condiment made from garlic, salt, green chilis and lemon juice. It is prepared in a mortar and pestle, then served fresh instead of fermented. == See also ==