Pickles & Ferments

The classic red shatta completes any table spread and is key to spicing up any recipe. This shatta is prepared simply using dried red chilis, salt and olive oil.

It’s surprising how relatively underutilized butter beans are compared to other white beans even though they are creamier and absorb flavors better.  We marinate our beans in red pepper molasses,...

Artisanal grape vinegar handmade by the ladies of Bayouda's Ibaa Al Balqaa Cooperative. Ideal for seasoning salads and adding a sweet acidity to other cooked dishes and stews.

Our red shatta (hot sauce) is made with red cayenne peppers, red bell peppers, carrots and extra virgin olive oil. It's fermented for several weeks to add complexity and lower its heat profile. Try it...

Our green shatta (hot sauce) is made with green cayenne peppers, green bell peppers and roast spring onions. It's then fermented for several weeks to add complexity and lower its heat profile....

Most people don’t know how to define ‘tursha’, probably because it is a word that is widely used across different cultures. At Shams, we define it as any vegetables that’s...

Spring is here and so are our fermented green almonds. Just green almonds, salt and water. They're crunchy with a floral aroma.  Eat them whole, slice them into your favorite...

Made in a hot brine with apple cider vinegar and a musky bouqet of spices including star anise, fennel seeds and orange peel, these pickles are refreshingly crunchy with a slight...

Olives are a staple of any pantry. While there are many ways to ferment olives, we like to take it a step further and marinate the finished product in aromatics...

Most people don’t know how to define ‘tursha’, probably because it is a word that is widely used across different cultures. At Shams, we define it as any vegetables that’s...

There's magic to having that first bite of a perfectly made eggplant makdous. Early season eggplants are fermented in a garlicky chili paste with lots of walnuts - it’s spicy,...

Our pickles are naturally fermented using only water and salt. This means that they are packed with beneficial probiotic bacteria and a more complex flavour than cucumbers pickled in vinegar....