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 chili paste at its best.
Then there’s ingredient integrity. Our shatta Palestinian hot sauce is made with carefully selected chillies and balanced seasoning, without fillers or unnecessary additives. What stays in the jar matters just as much as what doesn’t.
Fil’s Shatta is also designed to be versatile. It’s not a splash-on hot sauce, nor a paste reserved only for cooking. It’s a spoon-on-everything condiment, to give your meal that effortless burst of fresh heat, where on eggs, vegetables, mezze, grilled meats, pizza, sandwiches, or stews.
But perhaps the most important distinction is context. This isn’t just Middle Eastern shatta chili paste inspired by Palestinian cuisine, it is quintessentially Palestinian
From Palestine to your plate, Fil’s Shatta carries more than heat. It carries intention, heritage, and a deep respect for where it comes from.
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