Spicy coriander chilli

Spicy coriander chilli

By
From
Cairo Kitchen
Photographer
Jonathan Gregson

Chilli paste, or ‘shatta’ as it is called in Egypt, is a popular condiment for street food and can be added to fava (broad) beans, white cheese dips, koshary, tagines and shewermas. This extremely spicy recipe comes from Rawah, who is known for her fiercely hot chilli. She uses ‘shatta baladi’, or small red chillies, as they tend to be super spicy, but any fresh red chillies will do. This paste can also be used in a marinade for chicken skewers and grilled prawns.

Ingredients

Quantity Ingredient
150ml extra virgin olive oil
500g fresh red chillies, coarsely chopped
2 garlic cloves, chopped
handful fresh coriander
salt

Method

  1. Add the olive oil to a food processor or blender, followed by all the other ingredients except for the salt. Whizz to a smooth paste.
  2. Pour the paste into a mixing bowl and add salt to taste (a teaspoon is about right).
  3. This paste can be stored in the fridge for up to 10 days.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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