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Somewhere along the way, somebody decided to call one of the best sandwiches ever invented, an arous - which means “bride” in Arabic. Why? One popular explanation is that when...

Eid al-Adha Slow Roasted Lamb: 3 Ways to Serve it

Planning lunch for Eid al-Adha? Here are three ideas for an unforgettable lamb centrepiece: one traditional, one fresh with courgette, pistachio and salsa verde, and one vegetarian option for the table....

Musakhan chicken being dipped in yoghurt with Fil's Bird's Eye Shatta

Why Musakhan Still Sits at the Heart of the Palestinian Table

Musakhan is more than a meal. Rooted in olive oil harvest season and loved across Palestinian tables, it is a dish that carries history, generosity, and flavour, especially with shatta...

What to Eat With Shatta for Breakfast This Summer

Looking for easy breakfast ideas with shatta? Here are simple summer ways to pair Palestinian Shatta with eggs, labneh, tomatoes, toast and more.

Best Sandwiches With Shatta for Summer Lunches

Looking for fresh ways to use shatta this summer? These sandwich ideas show how Fil’s Palestinian Shatta brings heat, brightness, and depth to easy lunches.

Ramadan and Shrove Tuesday: Where Traditions Overlap

Over the last two years, Ramadan and Shrove Tuesday (Pancake Day) have coincided. Different traditions, different histories, yet both share something surprisingly similar: pancakes. In this piece, we explore the...

The future of food isn’t being driven only by large-scale production. Increasingly, it’s shaped by small-batch, artisan brands that prioritise flavour, transparency, and cultural integrity. Small batch production allows for greater control over ingredients, sourcing, and process. It creates space for fermentation, experimentation, and seasonality. These are the elements that give products character, whether it’s a loaf of bread or a jar of your favourite condiment, sauce or paste. Consumers are also looking for context. They want to know where their food comes from and why it exists. Artisan products...

A mezze spread is about generosity, not perfection. It’s designed for sharing, grazing, and lingering, where the table becomes the centre of the gathering. We all love a mezze platter at a restaurant with friends, follow the below and bring that restaurant quality experience home with ease. Step one: anchor the table. Creamy staples like hummus, baba ghanoush, or labneh form the base of any mezze spread. These dishes ground everything else. Step two: add contrast. Mezze thrives on balance. Pair rich dips with pickles, olives, or fresh salads to...

Shatta exists in almost every Palestinian household, but no two versions are ever the same. It’s shaped by memory, availability, and personal preference. When we set out to make Shatta at Fil, the goal was never to standardise it, it was to honour it through our own modern interpretation of tradition. What separates Fil’s Shatta starts with fermentation. Fermenting chillies isn’t a trend for us; it’s tradition. The process develops complexity over time, softening raw heat and creating depth that can’t be rushed. This is the foundation of Palestinian shatta...

Shatta vs. Harissa vs. Zhoug: What’s the Difference?

Shatta, harissa, and zhoug are often grouped together as “chilli pastes” or “hot sauces,” but that shorthand does them all a disservice. While they share heat as a common thread,...

Middle Eastern Pantry 101: The Essential Ingredients Every Home Cook Should Try

A well-stocked pantry is more than a collection of ingredients. It’s a shortcut to flavour, a cultural archive, and often a reflection of how food is cooked and shared at...

5 Unexpected Ways to Use Shatta That Teta Never Told You (But Would Approve Of)

Shatta has traditionally been a humble condiment; a simple plate topper that brings a burst of fresh heat to any meal. While there’s nothing wrong with that, at Fil we...