Tatbila

Tatbeela/Tatbeeleh

Alternative names	Tatbeela, tatbeeleh, shattah.
Course	Chili garlic paste
Place of origin	Palestine
Main ingredients	Fresh or pickled green chiles, garlic, lemon juice and spices, salt

Tatbeela is an ancestral Levantine sauce (countries Al Sham: Syria, Lebanon, Palestine) that is similar to a hot sauce and is typically served as a topping for hummus, and also as a sauce for falafel, shawarma, and other dishes popular in Arabic cuisine. "Palestinian Tatbeeleh". "Easy Authentic Hummus recips".

Etymology

In Arabic, tatbeela (Arabic : تتبيلة) simply means "seasoning", derived from the root tab-bala (Arabic : تَبَّلَ). ^[1]

Ingredients and preparation

Tatbila is made from a mixture of green chiles (such as serrano chiles), garlic, lemon juice, water, and various herbs and spices. The exact recipe can vary depending on the region and the individual cook's preferences, but common herbs and spices used include parsley, cilantro, cumin, and paprika. ^{[2] [3] [4] [5]}

To prepare tatbila, the ingredients are typically combined in a food processor or blender and puréed until smooth. Some variations may call for additional ingredients, such as yogurt or mayonnaise, to give the condiment a creamier texture. ^[6]

Usage

Tatbeelah is traditionally served as a topping for hummus, both at home and at hummusiyas across the country. It is also served as a dipping sauce for falafel, shawarma and other Middle Eastern street foods.

Popularity

In recent years, tatbeelah has gained attention in food blogging and social media, with some food bloggers and influencers sharing their recipes and creative ways to use tatbila. ^[7]

See also

• Harif
• List of condiments
• Shatta

References

1. "تعريف و شرح و معنى تتبيلة بالعربي في معاجم اللغة العربية". www.almaany.com. Retrieved 29 April 2025. By Almaany
2. Ottolenghi, Yotam (2010). Plenty. Ten Speed Press.
3. Lovell, Rebecca. "Yotam Ottolenghi's warm hummus brunch". The Guardian. The Guardian. Retrieved 28 March 2023.
4. "Hummus Tatbila". Susu Kitchen. 23 April 2021. Retrieved 28 March 2023.
5. Ottolenghi and Tamimi, Yotam and Sami (2012). Jerusalem: A Cookbook. Ten Speed Press.
6. Packer and Srulovich, Sarit and Itamar (2015). Honey & Co. The Cookbook. Little, Brown and Company.
7. "Nadia Tommalieh Palestinian Cook".