Fil's Newsletter | Palestinian Food Stories & Shatta Tips

Sriracha Alternatives for People Who Want Heat With Flavour

First, what actually is Sriracha?! Many of us know Sriracha is the flying rooster sauce that populates the tables of most south Asian or Asian fusion restaurants - and these days, most people’s fridges too. It comes from the region of Laos, Thailand, Cambodia originally and was popularised in Los Angeles, USA, during the 1980’s. It’s a smooth chilli sauce built on fermented red chillies and garlic, finished with vinegar and sugar. Three things make it work: it is garlicky, it has umami and a nice level of sweetness, and...

Food media has been circling two ideas at once this year: zero waste and fermentation. We have seen a no-waste guide to using the parts of an ingredient most people bin, and a feature on making fermented hot sauce, in which the fermentation expert interviewed makes a point of saying fermentation isn't a trend at all, but one of the oldest food techniques there is. He's right, and the same is true of zero waste. Neither of these is new. They're just being noticed again. The trend that isn't a...

za'atar, sumac and baharat at a spice souk in the old city of Nablus

Za'atar, Sumac and Baharat: What Each One Actually Does

Along with Shatta, Za'atar, Sumac and Baharat are staples of the Palestinian kitchen - but what job does each one actually do?

Chilli Oil, Chilli Paste or Hot Sauce: Which One Your Recipe Needs

Chilli oil coats and enriches, hot sauce lifts and sharpens, while chilli paste builds flavour into a dish during cooking. Shatta can do all three.

Grilled halloumi with sweet spicy shatta jam

What is "Fricy"? And why Fil has been making it since 2023

There's a new word doing the rounds in British food media this year: "Fricy". We've been doing it since before it had a name.

The Brine We Didn't Throw Away Just Won Two Great Taste Stars

Two of our zero-waste Shattas — Shatta Jam and Shatta Hot Sauce — just picked up 2 Stars each at the Great Taste Awards. Here's what's in the jar, and...

Come Taste Fil at Whole Foods Market Kensington

Come taste Fil with us at Whole Foods Market High Street Kensington. We’ll be sampling weekly, starting Friday 19 June, with more dates to follow. Meet the team, ask us...

Spice up your snack plate this summer

Ketchup is fine, mayonnaise does the job, but add a spoonful of Fil Shatta on the side of your fries? It's the fresh spicy sauce you didn't know you needed.

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.

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...