Shatta sauce is the spicy Middle Eastern hot sauce that everyone needs in their life. It's quick, easy and made with only five ingredients which are chilies, garlic, lemon, extra virgin olive oil and salt.
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🌶️What is Shatta?
Shatta sauce is a Middle Eastern hot sauce that is especially popular in the Levant region - i.e., Palestine, Lebanon, Syria, Cyprus, and the like.
It also goes by the name of duggah or dah'ah, which translates from Arabic to English as pounded or knocked.
It is made with fresh chilies, garlic cloves, lemon, salt, and extra virgin olive oil that have been crushed and combined together, originally using a mortar and pestle, nowadays a food processor can be used.
😋Why You’ll Love This Recipe
- Satisfyingly hot and spicy, can be used for breakfast, lunch or dinner to add flavor
- Ready in minutes no need for fermenting
- 100% all-natural using fresh ingredients that can be adjusted to suit your liking
- Dietary friendly - vegan, gluten-free, corn-free, soy-free and nut free
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Fresh chilies of any type will do, however, I prefer to use the long green chilies.
Use a variety according to the spice level you can handle. A true shatta however is very spicy. If you really want to amp it up, add a minuscule amount of scorpian pepper, be careful, this is the hottest chili!
Chop up the whole chili with seeds, just cut away the stems. You will need about a heaping cupful of chopped chilies.
Fresh garlic cloves are a key flavoring in this sauce.
Fresh lemon will be juiced and added for its sourness.
Extra virgin olive oil combines all the ingredients together and adds a silkiness to this sauce. If you are on an oil-free diet, just leave it out.
Salt can be used to taste, but also helps with grit if using a mortar and pestle to crush the garlic and chili.
🌶️How To Make Shatta Sauce
Step 1 - Crush chili with salt in the mortar and pestle, until semi-chunky.
Step 2 - Add garlic and crush into a semi-chunky paste. Transfer to a bowl and mix through lemon juice and olive oil. Serve immediately or store in the fridge in an air-tight container.
⭐ Pro Tips
Wear gloves when handling chili to avoid the heat transferring to your hands and potentially rubbing your eyes!
Shatta sauce will keep in the fridge for between 3-5 days in an airtight container. Give it a stir before each use.
Feel free to adjust the ingredients to suit your liking.
If using a food processor (affiliate link), the sauce will be less chunky.
Either green or red chilies can be used.
While this shatta recipe is just how we like it, additional ingredients can be added, such as;
Finely chopped fresh herbs such as parsley, coriander (cilantro), basil
Any type of crushed nuts either raw or toasted.
Spices such as sumac or my favorite herb blend, this zaatar recipe.
Shatta can be used as a garnish, dip, sauce, or dressing.
Or put it on top of some Lebanese falafel.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Shatta Middle Eastern Hot Sauce
- Add chilies and salt to the mortar and pestle. Pound until a chunky paste is achieved. Add garlic cloves and pound until a chunky paste is achieved.4 large Green chilies, 3-4 medium Garlic cloves, ½ teaspoon Salt
- Transfer to a bowl and add lemon juice and olive oil. Blend together. Serve as desired.1 medium Lemon, 2 tablespoons Olive oil
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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