SHATA

Peel and roughly chop 6-8 cloves of garlic, then set aside on a clean cutting board.

Measure out 2 tablespoons of coarsely ground black pepper and combine it with the chopped garlic in a mortar or blender.

Add a generous pinch of salt to the mortar or blender to help break down the ingredients and enhance the overall flavor.

Grind or blend the garlic, black pepper, and salt together until a rough paste begins to form, scraping down the sides as needed.

Squeeze the juice of 2 fresh lemons, removing any seeds, then gradually add the juice to the paste while continuing to grind or blend.

Continue blending or pounding until the mixture reaches a smooth, pourable consistency, adjusting lemon juice or salt to taste.

Taste the shata and adjust seasoning by adding more black pepper for heat, salt for depth, or lemon juice for brightness as desired.

Transfer the finished shata to a clean jar or serving bowl and allow it to rest for at least 10 minutes before serving so the flavors meld together.