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Shaata is sometimes referred to as zhoug. Shaata is a versatile sauce that is a cross between tomato sauce and chimichurri – herby, fresh and spicy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Chinese & Asian
Servings: 400 grams


  • 50 g parsley fresh, flat leaf, leaves picked
  • 100 g coriander fresh, leaves picked
  • 4 cloves garlic peeled
  • 8 medium birds eye chilis fresh,stems cut off but left whole
  • 390 g passata preferably with basil or with garlic and onion
  • 200 ml water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil salad dressing quality, extra virgin olive oil preferred


  • In a food processor, pulse the parsley, coriander, garlic and whole, fresh chilis into a paste.
    zhong sauce
  • In a small saucepan, over low heat, combine herb paste with passata and water.
    middle eastern sauce
  • Heat through on low for about 10 minutes - this "burns off" the raw garlic taste and helps the flavours meld.
  • Turn heat to medium and bubble the sauce for approximately 5 minutes to thicken.
  • Add red wine vinegar and olive oil.
    falafel sauce
  • Let cool and then store in sterilised jars (I use leftover jam jars or mason jars).
  • Freeze extra and thaw completely before use.