What is shatta? The word means “pepper” in Arabic, and that’s really what it is. Think of green salsa in Mexico, or harissa made with green chiles rather than red, and you can picture this sauce, or spread, especially popular among Palestinians, Lebanese, Syrians, and Jordanians. Though shatta may not be the hottest thing I’ve ever eaten, it is definitely not mild!
The green shatta is one of a half dozen delicious jarred items we have on hand from the folks at Kamā in Amman. All are amazing (and their za’atar is beyond great). They have been working for years to find excellent Jordanian ingredients and then turn them into wonderfully flavorful foods you and I can buy on the shelf. Here’s what they say about their mission:
We are forever seekers of our homes’ delights. Our hearts yearn to immortalise Arab and Levantine flavors, while our hands constantly innovate, refine, and redefine our culinary narratives. What some might call the local community, we call family, and family always supports one another with moments of wonder and experiences to share. Our land’s heritage is our fortune, and we treasure it by bringing together our food cultures through a passion for crafting things—and crafting them beautifully.
Kamā, the company, was started by Jumana Jacir, whose goal went beyond making food: she wanted to make a difference. Her focus is on “women’s empowerment and education. … I wanted to represent women who are underprivileged.” Jumana holds a degree in design from Concordia University in Montreal—credit for the loveliness of the Kamā labels goes to her.
All Kamā’s products use younger thyme leaves that are much smaller than most, sourced from the northern part of Jordan and picked fresh. The salt is Jordanian, too. The finished shatta is complex, spicy, and aromatic.
You can use green shatta as a pasta sauce, add it to soups, or you can also mix a bit with yogurt and/or mayonnaise to make a terrific dip. Whip up a 40-second omelet and put it on a toasted bun with the shatta—superb! It goes great with fresh fish as well, or, if you want to blend cultures, put some on your next breakfast taco. Spoon a little onto falafel, hummus, or roast lamb, or add it to a vinaigrette or marinade.
