This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results


a Yemeni green chili paste. It is traditionally served with miloach bread, added to stews, and sometimes diluted with tahini (sesame seed paste) to reduce its potency.
To make Shatta, substitute the green puréed chilis for red. Both varieties keep in the fridge for several weeks.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For about 600ml/1 pint:
300ml/½ pint puréed green chilis, with the seeds removed

1 bunch (about 4 rounded tablespoons) chopped fresh coriander

4 medium cloves garlic, peeled and roughly-chopped

1 teaspoon ground cumin

1 rounded teaspoon freshly-ground black pepper

1 rounded teaspoon salt

5 cardamom pods or a level teaspoon ground cardamom

2 tablespoons olive oil

1 tablespoon lemon juice.


1. Purée all the ingredients to produce a paste.

Store in the fridge.

See Miloach bread; Shatta; Tahini

Reviews / Comments

Not yet reviewed

Be the first to add a review