Pickles & Ferments

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....

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...

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,...

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...