Wednesday, November 19, 2025: It's Shatta Time! Join us at Falafel Hut on Monday November 24th from 4:30-7pm


Location: 701 4th Street, Santa Rosa California

Time: 4:30 - 7:00PM

It's Shatta Time!

Join us at Falafel Hut on Monday November 24th from 4:30-7pm for a special shatta-making workshop with a harvest of chilis from Palestine from Thurayya farm! 

Shatta is a fermented hot sauce, commonly used in Palestine. Participants will experience the hands-on making of a special community batch of shatta together and leave with a jar from our batch. Food and drinks will be ready to share.

Tickets are sold as a $25-50 sliding scale donation. 

The funds raised will be transferred to the Alshawwa family relatives in Gaza and to Sowing the Seeds of Hope’s rooftop & home gardens initiative in Gaza.


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.

The peppers used are usually fresh, they can be green or red, which will affect the color of the resulting condiment, the type of chili used can vary.

Some traditional recipes may call for sun-drying the chili instead of using it fresh, which would reduce the moisture further (but entirely) to reduce the likelihood of spoilage during fermentation.


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.




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