To celebrate Nik Sharma’s new cookbook, Veg-table, we are bringing you an exclusive Carrot, Apple + Harissa Soup recipe from the book and a fun Q&A.
Nik Sharma, an acclaimed food writer, recipe developer, and photographer hailing from Mumbai, India, and now resides in Los Angeles, California has carved an inspiring culinary path. Originally a molecular biologist, Nik transitioned to pursue his love for flavor and cooking, creating the renowned blog "A Brown Table" in 2011. His journey led him to work as a pastry chef, food stylist, and eventually become a food columnist for the San Francisco Chronicle and other highly acclaimed media outlets. Nik is the accomplished author of three award-winning cookbooks, including Season, The Flavor Equation, and his latest release, Veg-table.
Anything yogurt. I grew up eating yogurt daily and still hold on to that practice. I love eating yogurt with most meals, and if that isn’t possible, I’ll eat it after dinner. The creamy and luscious texture of yogurt is a soothing comfort to my soul.
I love Cookbook Market
My office because it is also my cookbook library, my personal “conservatory”, and I can spend a lot of time there relaxing and reading.
I ate two pieces of toast, and a hard-boiled egg with labneh.
Sydney, Australia.
Diana Henry’s Salt, Sugar, Smoke.
2023 top moments
2023 has been quite the year for New York Shuk!
From launching our BBQ sauce line to cooking up a storm in our interactive cooking classes, it's been amazing to watch our little business grow. As we look back on the memories and milestones from the last 12 months, we want to say a huge THANK YOU.
Without you, there would be no New York Shuk.
You inspire us every day to continue nurturing this community we’ve built around our passion for food and culture. Join us on this wild and tasty ride into the new year.
In Conversation with Hetty Mckinnon
We’re out here celebrating the launch of Hetty McKinnon’s cookbook, Tenderheart with a lovely & insightful conversation with Hetty and an exclusive Za’atar Ramen recipe from the book!
Hetty Lui McKinnon is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of five bestselling cookbooks, including Tenderheart, the much-loved and award-winning To Asia, With Love, not to mention her genre-defining Community. Hetty is also the editor and publisher of multicultural food journal Peddler and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, The Washington Post, Bon Appetit (check our Hetty’s ode to Matbucha), Epicurious & more.
Name: Hetty McKinnon
Occupation: Cookbook author, writer, recipe developer, vegetable enthusiast
Residency: (South) Brooklyn, New York City
What is your favorite smell?
The smell of ginger on my mother's hands. Growing up, her hands always smelled of ginger, because she was always cooking and ginger is so foundational to Cantonese meals. That smell, and the idea of it, brings me so much comfort.
What is your favorite way to spend your time?
I love supermarkets! Which is lucky, in the job I am in, haha. I love exploring supermarkets, especially if I'm in a new city because ingredients are a great window into another culture. Most of all, I love eating a meal with family and friends. It's simple, but it's joyous and real.
What is your favorite childhood food memory?
There are so many. Almost all my childhood memories are associated with food because I guess that is the lens in which I have filtered my consciousness. But one that stands out is the watermelon baskets my father made for our birthdays. He would bring home a massive watermelon from the produce markets where he worked, carve a handle and then use a melon baller to extract all the flesh. He would place all the watermelon balls, plus rockmelon (cantaloupe) and honeydew balls, back into the watermelon basket and then carve a birthday message into the side of the green watermelon rind. It was his labor of love. I think about his watermelon basket a lot.
If you were an animal- which one would you be?
Tiger. In Chinese culture, the tiger is seen as lucky but more importantly, they represent power, generosity, protection and unpredictability. Unpredictability is a huge part of who I am as a person. I love the element of surprise, I have never quite followed the path that people would expect.
What do you consider your greatest achievement?
Can you ask me that in 20 years? My greatest achievement is not work-related. It is raising my children to be good human beings who are empathetic and care about the world and each other. My kids are all teenagers now and I feel the weight of this responsibility every single day. I have two boys and we talk about being feminists. I remind them constantly. We also talk about racism a lot as our dinner conversation. I need to know that when I send them out into the world, that they are going to be kind, polite, generous, and empathetic. This generation that they are a part of generally doesn't possess a lot of these qualities.
What's your favorite restaurant/ cafe/ bakery?
This is a super hard question. I don't really have FAVOURITES because I like things and places for different reasons. The dish I think about the most in New York is the Mala Dry Pot from The Mala Project because I'm obsessed with how complex (and spicy) the flavors are and the fact I can choose what ingredients I want to use (read: I'm a food control freak). I love the soon tofu from BCD Tofu in K-Town, the e-fu noodles at Congee Village, the cacio e pepe and vegetable dishes at Via Carota, the vibe at Gage & Tollner, everything at Bonnie's.
What is your motto?
I'm not a big motto person, because most of them are so cliche, but one I think about a lot these days is: ”Treat others like you'd like to be treated yourself.” I think in 2023, this is still a lesson that many should heed.
What's your go-to comfort food?
Ginger fried rice
Top pantry essentials in your kitchen?
Olive oil, Maldon Sea Salt, Garlic, Ginger, and an overabundant spice pantry!
Where do you shop for specialty food items?
All over. I do big shops from big supermarkets in Chinatown or Sunset Park every now and then, but I mainly stock up so I don't have to go too often. I order online from Asian Veggies, an excellent online supermarket with Asian brands and produce. I love H-Mart if I'm in the area. I purchase most of my spices online from artisan producers. Spices are my one indulgence because I think they are so important to weeknight cooking and I don't feel like supermarket brands offer the freshest blends.
What's your favorite hiding place?
Hide? Like in the bathroom? Nah, I never feel a need to hide, but I do love being at home. I have become such a homebody since Covid. I love and appreciate my home so much more and it's truly my cozy happy place.
What did you eat for breakfast?
I start with black coffee, then a smoothie made with coconut water, celery and berries - the celery juice thing is a bit weird but i started with my brother who espoused how good it made him feel, and now my sister and I both start the day with it too.
Where in the world would you most like to live?
A constant question, in my mind! I can't answer that. I have lived in many places, and I like to think that there are still more places I could live but I don't think there is just one. The world is so vast, I never want to feel like I've run out of places to explore. I will forever be an outsider.
What is your favorite cookbook?
This changes all the time, but right now, I'm reading and loving How To Eat by Nigella. I love cookbooks that we can read as a book.
What is your idea of perfect happiness?
When I'm traveling with my family! My kids are curious travelers, we have been all over with them and they love experiencing new places and trying new foods. I feel very very close when we travel and that togetherness is something I really crave.
If you could collaborate with any person on a project. Who and what would it be?
I would like to cook a dinner inspired by the food of the movie In The Mood For Love, which is one of my favorite movies of all time. And my collaborator? My mother....
What is your theme song?
I don't have one song! I have playlists of theme songs. I will say
Bitter Sweet Symphony, by The Verve, purely because it's one of the greatest openings to a pop song ever and the song is about beautiful, tragic moments of life, which we all experience as humans but it is these experiences that make us who we are. That was deeper than I expected. Honestly, I just love the song and I kinda think of it as my theme song for Tenderheart.
What is your favorite New York Shuk product? And what do you like to make with it?
That is an impossible question. It is a toss-up between za'atar and Shawarma spice! But I will choose Za'atar because my kids love it and it goes on everything from eggs, avo toast, roasted veggies to noodles!!!!!!!
Hetty’s Recipes with New York Shuk:
FIRE UP THE GRILL: OUR BBQ SAUCES ARE HERE
Please welcome our BBQ Sauces & Marinades Trio:
Preserved Lemon BBQ Sauce, Harissa BBQ Sauce, and Shawarma BBQ Sauce.
WHY BBQ SAUCES?
Here’s the thing, barbecue is a global affair, with each country/region having its own distinctive flavors, signature dishes, and grilling traditions.
Growing up in Israel, the art of mangal (barbecue in Hebrew) was an integral part of our families’ leisure time, remaining essential to our lifestyle up to this day. (what the heck is our backyard for if not for grilling?) For us, barbecue is a celebration, an opportunity to spend the day in the company of friends and family, and enjoy a ton of simple, yet delicious food - succulent kebabs, aromatic shawarma, flame-kissed grilled vegetables, fresh pitas, and mezze spreads.
We’ve had the idea of creating a BBQ Sauce for quite some time, as we’ve always felt like it’s time to change the barbecue scene. Quite frankly, we just found very little excitement in browsing through the monotonous supermarket shelves filled with the same tomato & vinegar-based sauces. Don’t get us wrong, most of them are pretty tasty, but we saw an opportunity to add newness & diversity to the aisles.
CREATED IN OUR HOME KITCHEN
The process of creating new products is a journey with many twists and turns - one minute you’re celebrating a major win and the next moment you’re ready to scrap the idea entirely.
It’s particularly nuanced when you’re a small team running the operation. When it came to the development of our BBQ sauces, it was an all-hands-on-deck situation every step of the way.
It won’t come as a surprise, but there was A LOT of taste testing. First off, the New York Shuk team gallantly withstood sampling and dissecting (not in a literal sense) a good number of store-bought BBQ sauces. Some of the condiments pleased our palettes, while a few were memorably inedible. (sorry team)
Then, once we knew what kind of flavors we wanted to create or steer clear of, it all simmered down (quite literally) to playing around with ingredients and finding the “sweet spots” in the ratios. There were moments when our kitchen resembled some type of chemistry lab - beakers, scales, and substances mixed & blended. There was also lots of cooking, and, of course, more & more taste testing. Once again, everyone was involved in the process, and we discovered that our children Lily & Sol are 1) apparently gourmands and 2) aren’t shy when it comes to feedback
(scroll down to see some photos of the production process)
GET TO KNOW OUR SAUCES & HOW TO USE THEM
HARISSA BBQ SAUCE
Smokey & sweet, Harissa BBQ Sauce is an homage to the classic Texan barbecue flavors. However, we achieve those layers with Middle-Eastern ingredients - chilis (in Harissa) & smoked paprika for smokiness, and Medjool dates to bring in natural sweetness.
SHAWARMA BBQ SAUCE
Shawarma BBQ Sauce is made with local Jersey tomatoes and a plethora of warming spices - coriander, cumin, paprika, turmeric, caraway, fenugreek, and cardamom. Like our quintessential Shawarma spice blend, it’s our way of bringing those traditional Middle-Eastern flavors to your home-cooked dishes.
PRESERVED LEMON BBQ
When created Preserved Lemon BBQ Sauce, we thought of the sunny Mediterranean Sea from Spain and Portugal, to Greece, Turkey, and Israel. This sauce is sunshine in a bottle, it’s super zesty & umami-packed thanks to Preserved Lemons, with a tad of sweetness from the honey.
HOW TO COOK WITH THE SAUCES
As you know, we’re all about minimal effort = maximum flavor satisfaction. We make our spices & condiments so that you can easily whip up tasty meals for you & your family. We’ve applied the same concept when creating our BBQ sauces & marinades, they’re fuss-free and super versatile. And, while labeled “BBQ sauces”, they’re meant to elevate your daily cooking experience regardless of whether you’re firing it up at the grill or making a quick weeknight dinner at home. Get more recipes here .
BROCCOLI FATTOUSH FROM SALAD SEASON’S BY SHEELA PRAKASH
Folks! It is officially salad season, and what better way to enter it than with a cookbook by food & wine writer, recipes developer, Sheela Prekash literally titled Salad Seasons! Sheela’s book is a true celebration of greens & vegetables, and flavor! Speaking of flavor, New York Shuk spices make a cameo in a few recipes from Salad Seasons, one of which, Broccoli Fattoush with Ricotta Salata Citronette, Sheela shared with our New York Shuk fam. Enjoy!
Broccoli Fattoush with Ricotta Salata Citronette
Fattoush is a Middle Eastern salad made from stale pita bread that has been fried or toasted and tossed with lettuce, tomatoes, radishes, cucumbers, fresh herbs, and a tangy dressing. This fall twist swaps the summer vegetables for warm roasted broccoli. For the sake of convenience, I reach for store-bought pita chips so I don’t have to bother frying. Plain or multigrain work, but I particularly like the extra wholesomeness and toasty, nutty flavor the latter bring. While ricotta salata might be Italian in origin, it lends a uniquely salty, milky quality to the tart citronette—this salad’s citrus-forward vinaigrette.
Aleppo pepper and Urfa biber are two varieties o f chile flakes that are less about heat than they are about earthy sweetness. Aleppo is a bit fruity, while Urfa biber is mildly smoky. Either are optional here, but a sprinkle adds one more dimension if you’d like to play around.
2 pounds broccoli (about 2 large heads)
5 tablespoons extra- virgin olive oil, divided
Kosher salt
Freshly ground black pepper
4 ounces ricotta salata cheese
1 medium lemon
1 tablespoon red wine vinegar
2 teaspoons ground sumac
1⁄2 (7- to 8-ounce) bag pita chips, broken into bite-sized pieces (about 13⁄4 cups)
1 cup loosely packed chopped fresh parsley
2 medium scallions (white and green parts), thinly sliced
Aleppo pepper or Urfa biber chile flakes, for serving (optional)
ARRANGE A RACK in the middle of the oven and heat the oven to 425°F.
Trim 1⁄2 inch off the woody, dried-out bottom of the broccoli stems and discard. Cut the florets into bite-sized pieces and place on a rimmed baking sheet. Cut the stems into bite-sized pieces and add to the baking sheet.
Drizzle with 2 tablespoons olive oil, season with 1⁄2 teaspoon salt and several grinds of black pepper, and toss to coat. Spread out in an even layer. Roast, tossing halfway through, until tender and caramelized, 20 to 25 minutes.
Meanwhile, use a Microplane to finely grate about three- fourths of the ricotta salata into a large bowl (about a scant cup), reserving the rest. If some of the cheese breaks in the process, simply crumble it finely with your fingers and add it to the bowl. Use the Microplane to finely grate about half of the lemon rind into the bowl. Halve the lemon crosswise and squeeze the juice from both halves into the bowl (about 3 tablespoons). Add the remaining 3 tablespoons olive oil, the red wine vinegar, sumac, and several grinds of black pepper to the bowl and stir vigorously to combine.
Once the broccoli is roasted, let cool for 5 minutes. Add the broccoli to the bowl of citronette and toss to coat. Add the pita chips, parsley, and scallions, then crumble the reserved piece of ricotta salata into the bowl and toss to combine. Taste and season with additional salt and black pepper as needed. Garnish with a couple of generous pinches of Aleppo pepper or Urfa biber chile flakes, if desired.
Check out these enticing dishes from Salad Season’s with New York Shuk’s Products:
Harissa Sweet Potatoes & Chickpeas
Radicchio Salad
10 Spring-forward Recipes
Hi, spring! It’s finally time to shift away from hearty stews and delight in fresh and vibrant meals, taking advantage of the robust assortment of seasonal produce.
Check out these 10 spring-forward recipes (+ a Preserved Lemon Cocktail) to enjoy on these longer, warmer, sunnier days.
Chickpeas Shawarma Caesar Salad
This simple salad is layered with flavor and texture thanks to crunchy cukes, fennel, lettuce, herbs, and a creamy, yet light dressing we make with Sir Kensighton’s Everything Garlic Sauce and our Preserved Lemon Paste. Pro-tip: make double the chickpeas, they’re dangerously snackable.
Piyaz - Turkish Bean Salad
Piyaz is such an easy and filling salad, perfect as a mezze or a side dish to the main course. You can use canned beans in this recipe and throw in extra seasonal veggies you have on hand.
While we love our Matbucha Shakshuka, we also love this version with seasonal veggies and ooey-gooey melty cheese. It’s a delicious breakfast or brunch dish, best enjoyed out on a patio on a sunny morning. ☺️
Roasted Eggplant with Matbucha & Tahini
Ok, it’s not tomato season yet, but you can still enjoy that juicy, peak-season flavor with Matbucha. Thanks to its meaty, hearty texture and savory/umami undertones, eggplant is a perfect plant-based version if you’re looking for a satisfying, meatless dish.
Red Snapper Ceviche in Preserved Lemon
This ceviche is a true treat on a warm, sunny day. Preserved Lemon Paste makes this dish a complete breeze to make, adding a lively zip and a bit of saltiness to the fish. Serve this ceviche as a dip for chips, bread, and a cold drink in hand. Not a fan of snapper? Any white fish would do the trick!
Schoug, Zhug, Zhough
We’re just going to warn you real quick - once you make Zhoug, you’re gonna want to put it on everything (and, honestly, you should). This herbaceous Yemenite condiment made with Kafe Hawaij adds brightness to almost any dish - spread it on a sandwich, spoon over roasted seasonal veggies, make it into a salad dressing and put it on fish/poultry.
Smoked Trout Salad
Tinned fish is having its moment, and we’re all here for it. Not only is it more affordable than fresh seafood, but you’ll also be surprised at how much you can do with it! Smoked trout is best paired with spicy greens, lots of herbs, and a touch of lemon. This salad is perfect as a spread or its own meal paired with some eggs, bread, and Fiery Harissa if spicy is your vibe.
Bean Hummus Dip w/ Spinach
This hummus comes out ultra-creamy, lemony, and a little nutty. Dress it up with spinach, runny eggs, more beans, and a few shakes of Fiery or Herby Harissa, and serve it for lunch or light dinner.
Hawaij Fish Kebabs
For when it’s grilling season, but not quite yet. These halibut fish kebabs turn out as delicious in a pan as they do on a grill and take barely any time. Feel free to sub in any other white fish, the secret ingredient here is the Hawaij marinade.
Tzatziki dip
Tzatziki is the perfect spring/summer dip. Our simple version is made with Preserved Lemon Paste and Sumac, it’s a little tangy, zesty, and very refreshing. Use to dip your chips, pita, or fresh veggies.
Bonus: Sunrise Ruby - Grapefruit & Preserved Lemon Paste Cocktail
Time to swap out the warm & cozy Apple Cider for something a little more refreshing and bright, and over ice. If you don’t trust us that adding Preserved Lemon Paste to your cocktails is a good idea, this article from The Strategist will surely convince and entice you.
6 PASSOVER SHOWSTOPPERS
Below, you'll find our favorite Passover main dishes plus a bonus charoset recipe.
Spring has officially arrived, meaning that Passover is just around the corner. With less than two weeks away from the Holiday, it’s time to think about the menu and the recipes for you & your family to enjoy. We compiled some of our all-time favorite Passover main dishes that are simple, flavorful, and, no doubt here, look the festive part.
Not celebrating Passover? These dishes are so good, don’t miss out on making them.
What is Passover & Passover Traditions?
Education and cultural awareness and is at the core of New York Shuk, our community is a diverse group of people, and we recognize that not every member of our group is acquainted with the intricacies of Passover celebrations & food. If you want to learn a more about Passover, let us briefly introduce you to the Holiday.
Passover (also called Pesach in Hebrew) is a thousand year-old holiday with a very rich history, one of the holiest, most widely celebrated Holidays by the global Jewish community. In short, it commemorates the story from the Hebrew Bible’s books of Exodus in which the Jewish people got freed from slavery in Egypt. The Holiday celebration lasts for 7 days in Israel, or up for 8 days by a variety of other Jewish community.
Passover is quite strict when it comes to food traditions. The main thing is no leavened grain products (called chametz) are allowed. So, instead of bread, Matzah is eaten throughout the days of Passover celebration (read more about Matzah below)
Passover Seder
Seder is the foundational part of Passover, it starts off the celebration on the first two nights of the festival.
Seder meal is an sacred tradition, full of rituals and symbolism. A crucial component of the meal is a Seder Plate that’s either placed at the center of the table or gets passed around, each person takes a small amount from the plate along
What’s on our Seder Plate?
Roasted Egg (beitzah)
Symbolism: The egg represents the renewal of life, as well as a pre-festival offering.
Matzah (unleavened cracker-like bread briefly baked for under 20 minutes)
Symbolism: The Jewish had to exit Egypt in a hurry, leaving their bread no chance to rise. So, they had to eat unleavened crackers to survive during that time. Now, Matzah is eaten to celebrate & honor the Jewish ancestors and their freedom.
Shank Bone (Zeroah) - Fun Fact: Vegeterian Jews sub shank with beets
Symbolism: Paschal sacrifice and, more specifically, the arm of God who reached out to save the Jews from enslavement.
Bitter Herb (Maror and Chazeret)
Symbolism: Bitter herbs reminds us the hardships of slavery in Egypt.
Vegetable (Karpas)
Symbolism: Vegetable that are dipped in salted water represents the tears that the jewsih shed during slavery.
Charoset
Symbolism: Charoset recalls the mortars used by the Jewish people to build the Egyptian pyramids.
Our Passover Menu
From our brisket recipe to non-gefilte fish dish, and more. These delicious mains will become your new favorite recipes for Passover & beyond.
Slow-Roasted Lamb With Harissa and Apricots
This recipe got a much-deserved spotlight in Bon Appétit April issue in 2021. For many years now, this dish has been a Holiday staple in our household. Pro-tip: put it in the oven the night before to wake up for an absolutely intoxicating aroma of meat & spices.
Braised Lamb-Stuffed Artichoke Hearts
Baharat works beautifully with lamb in any dish, and this recipe is no exception. While it might seem like an overly complicated process to stuff artichokes, it’s worth the effort! After braising, the meat and artichokes become so tender and aromatic, it’s a dish you won’t stop thinking about.
Don’t forget to garnish with herbs for an extra striking presentation.
Matbucha Halibut with Raising, Capers, and Olives
Are you searching for a seafood recipe for Passover that is NOT gefilte fish? Here it is! What we absolutely love about this unique Matbucha-based dish is that it takes barely any time to make, but never fails to wow everyone at the dinner table.
Pan Fried Lamb Loin Chops with Za’atar Peas and Mint
New season lamb with fragrant & herby Za’atar, vibrant, sweet peas and refreshing mint… the dish pretty much screams Spring and Passover is a springtime Holiday after all.
Slow Cooked Brisket, Apricots & Harissa
Brisket for Passover… groundbreaking? Probably not, but it sure is delicious and there are ways to up your traditional brisket fare. The combination of sweet/tart apricots, smokey/spicy Harissa and tender, melt-in-your-mouth meat will make you forget about any other brisket recipes you’ve made before.
Lamb Shank with Caramelized Onion & Tanzeya
Tanzeya, a Moroccan stew of dried fruits & nuts, pairs beautifully with meltingly tender lamb. We recommend making double the batch of Tanzeya, so you can also make our favorite Charoset truffles.
Charoset Truffles:
Elevate your charoset presentation by making little truffles:
250g Tanzeya
½ Granny smith apple, grated
½ cup chopped walnuts
¼ tsp. Kafe Hawaij
2 tsp. Slivovitz (plum brandy)
-more chopped walnut for rolling
1. Finely chop the Tanzeya and mix well with the rest of the ingredients.
2. Refrigerate for about 1 hour, so it will be easier to roll.
3. Remove the mixture from the refrigerator and shape into balls by rolling between the palms of your hands. (Shape the mixture into a little less then one-inch balls.) Then place the balls into a dish with the rest of the chopped walnuts. Move the charoset truffles in order to coat all around with the nuts. Store in an airtight container in the refrigerator until you are ready to serve.
Homa Dashtaki's Tachin recipe
Homa Dashtaki, the founder of The White Moustache (a brand of seriously delicious old-world style homemade yogurt) and author, just released her new book Yogurt & Whey: Recipes of an Iranian Immigrant Life. On its pages, you will find traditional Iranian recipes along with contemporary iterations of the classic dishes, read about all things yogurt, discover Homa’s personal stories about her Iranian-American upbringing and the tale behind The White Moustache, aaaand even spot a New York Shuk dish too.
To celebrate the launch of Yogurt & Whey, Homa shared a Tachin recipe from the book with our community. Tachin is a casserole-type crispy Iranian rice dish made with yogurt, flavored with saffron and filled with chicken. A few years ago we hosted a Persian Dinner with Homa to celebrate the Jewish holiday of Shavout. It was a night full of delicious eats, and, of course, we made Tachin to impress our guests. While the recipe might seem intimidating at first glance, this glorious rice “cake” is quite easy to make and the crispy edges are, with out a doubt, worth the wait. Happy Cooking!
Note: for a vegetarian option, you can make the Tachin without the layer of chicken, as you see in the photos here. I promise the result is just as amazing.
Tachin
Serves 8
4 cups long-grain white rice
2 tablespoons rock salt
4 to 5 pounds bone-in, skin-on chicken parts (any combination of white- and dark-meat pieces)
1 teaspoon ground turmeric
4 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 large onion, sliced
1/2 teaspoon saffron threads
1/4 cup boiling water
2 cups plain whole milk yogurt (do not substitute Greek)
4 large egg yolks
4 tablespoons vegetable oil, divided, or more as needed
6 tablespoons (3/4 stick) unsalted butter, divided, or more as needed
2 cups barberries
Maast-o-Moosir for serving
Clean and soak the rice: Put the rice in a large bowl and cover with cool water. Swish it with your hands, then pour off the water. Repeat this process 2 more times, until the water runs clear. Cover the rice once more with cool water by about 1 inch. Stir in the rock salt and set aside at room temperature to soak for 1 hour.
Simmer the chicken: Combine the chicken, turmeric, 1 teaspoon of the kosher salt, pepper, and sliced onion in a medium pot. Add cool water to cover. Bring to a boil over high heat, then reduce to a simmer. Put on the lid slightly ajar to allow steam to escape and simmer until the chicken is tender, 20 to 25 minutes for white meat and 40 to 45 minutes for dark meat. Remove the chicken from the pot (remove the white meat first, as needed) and set aside on a plate to cool. Pull and shred the meat from the skin and bones and transfer to a bowl (discard the skin and bones). Set aside a few tablespoons of the poaching liquid and refrigerate or freeze the rest as a rich base for future soups. The onion can either be drained and kept with the chicken for added flavor and texture (my preference) or stored with the broth.
Cook the rice: Crumble the saffron into a small heatproof bowl and pour in the boiling water. Steep for at least 20 minutes.Bring 4 quarts water to a boil in an 8-quart pot with a tight-fitting lid. Drain the rice and rinse with cold water to get rid of the rock salt residue. Add the rice to the boiling water and return to a boil. Cook the rice until half-done, about 8 minutes. To check for half-doneness, squeeze a grain of rice between your fingers until it breaks in a few spots along its spine but is not yet fully translucent (see page 125 for the full description of the “squish test”). Drain the rice and douse it with cold water to cool it down.
Combine the yogurt, egg yolks, remaining 3 1⁄2 teaspoons salt, and saffron with its soaking liquid in a large bowl. Add the rice and turn to coat evenly. It should almost feel like the rice is getting fluffier.
Make sure your pot has no rice grains or residue, then return the pot to high heat and add 2 tablespoons each of the oil and butter. Once melted, it should coat the bottom of the pot completely; add more if necessary. When the fat is hot (throw a grain of rice in there to see if it sizzles), spoon one-third of the rice mixture into the fat and spread it evenly across the bottom all the way to the sides. Set a timer for 8 minutes. Arrange the shredded chicken on top of the rice, leaving a 1⁄2-inch border of rice around the edges. Layer on the remaining rice.
Cut another 2 tablespoons butter into 4 blobs. Dab the separate blobs on top of the rice close to the center. Drizzle the reserved few tablespoons of chicken poaching liquid over the rice. Place a large, clean towel on your counter and put the pot lid face-down in the center of the towel. Gather up the edges of the towel around the lid and tie the corners together on top. Place the now-insulated lid on the pot.
When the timer beeps, reduce the heat to low and cook for 30 to 40 minutes longer, until the entire house smells like fragrant rice. (You will start to smell it as it finishes up cooking.) As you become more experienced cooking rice in this Iranian style, your sense of smell will become more reliable. In any case, do not cook the rice for longer than 40 minutes.
Prepare the barberries: While the rice is cooking, flash-fry the barberries. Barberries burn quickly, so have all your gear ready: a colander or strainer, a small saucepan, a wooden spoon, and a medium bowl.
Sift through the barberries to remove any stems or stones. Transfer them to the colander and rinse under cool water. Drain well.
Heat the remaining 2 tablespoons each oil and butter in the saucepan over medium-high heat until shimmering. Carefully add the barberries all at once and begin stirring. Cook, stirring with the wooden spoon, just until the barberries plump up, about 20 seconds. Turn off the heat and continue to stir for 2 minutes. Transfer the barberries to the bowl and reserve for dressing the tachin.
Highly Anticipated Presentation: When the rice is ready, choose a serving platter large enough to fit over the top of your pot. Remove the lid and run a knife along the inside edge of the pot. Place the platter upside-down over the pot. Using oven mitts, pick up the pot and platter together and, working quickly and carefully, invert the pot onto the platter. Set the platter on the counter and bang on the bottom of the pot a few times with a spoon. If you’re a true exhibitionist, do the reveal in front of your guests: Slowly lift the pot, revealing the tachin and the crispy tah-diq in one piece. Sprinkle with the barberries. Cut into wedges and serve with savory moosir yogurt alongside.
Barberries: Barberries (zereshk) are small dried berries, generally fried and used in Persian rice to add a pop of tart flavor. They are nonperishable and relatively easy to find online and in Middle Eastern grocery stores.
Recipe excerpted from Yogurt & Whey: Recipes of an Iranian Immigrant Life Copyright (c) 2023 by Homa Dashtaki. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
IN CONVERSATION WITH HOMA DASHTAKI
Get to know Homa Dashtaki, the founder of the beloved artisanal yogurt brand The White Moustache and now a cookbook author with the release of her latest book Yogurt & Whey: Recipes of an Iranian Immigrant life! A dedicated lawyer turned passionate yogurt maker, Homa is an endless source of inspiration.
Make sure to also check out the exclusive recipe for Tachin, a special Iranian rice dish that Homa shared with us.
What’s a turtles’ superpower according to Homa? Find out below!
Name: Homa Dashtaki
Occupation: Author. Yogurt Maker. Mom.
Residency: Split my time between Bay Ridge, Brooklyn, Los Angeles and Rhode Island
What is your favorite smell?
Fresh herbs
What is your favorite way to spend your time?
In the White Moustache facility with my team. It might be right in the middle of the storm—but it’s MY storm and I love it.
What is your favorite childhood food memory?
Tie: My dad bringing home sandwiches from his Sandwich Shop Parsian in Tehran. Faloodeh Yazdi in our hometown of Yazd.
If you were an animal- which one would you be?
Turtle. You think it’s moving too slow because it just doesn’t give a sh*t. But moving slowly is its superpower, it takes great courage to be a slow animal. Also, I like how turtles can go into their homes at any second they want to.
What's your favorite restaurant/ cafe/ bakery?
Fan Fan Donuts
What is your motto?
Everything matters
What's your go-to comfort food?
Rice and yogurt
Top pantry essentials in your kitchen?
Salt & butter
Where do you shop for specialty food items?
Super Kings in Southern California, Balady Foods in Bay Ridge or Edy’s Grocer in Greenpoint, Richmond Market in Rhode Island
What's your favorite hiding place?
Fetal position in the closet
What did you eat for breakfast?
Carrots
What is your favorite cookbook?
Cooking in Iran by Najmieh Batmanglij
If you could collaborate with any person on a project.. who and what would it be?
I would like to roast a chicken with Jay-Z and Beyonce
What is your theme song?
Three Little Birds, Bob Marley. It’s my yogurt’s favorite English song.
What is your favorite New York Shuk product? And what do you like to make with it?
Preserved Lemon Paste—EVERYTHING. Sweets, savories, drinks. I’d definitely put it on that chicken I want to make with Beyonce.
What is Za'atar?
WHAT IS ZA’ATAR?
Za’atar is one of the most beguiling spices in the Middle Eastern pantry, but also one of the more confusing. That’s because the name refers to two separate but related things - first, a wild-growing, perennial plant that is native to the Levant, and second, a spice blend that contains that herb.
THE ZA’ATAR PLANT (Origanum syriacum in Latin)
Rather bushy with a woodsy fragrance, tiny white flowers, and lots of fuzzy leaves. It is a botanical relative to oregano and marjoram and shares its cousins’ savory, woodsy, and delicately minty flavor profiles. The plant’s leaves are sometimes marketed and sold under other names including Syrian oregano, wild thyme, biblical hyssop, and holy hyssop, though in recent years the name za’atar has become increasingly recognized.
THE ZA’ATAR SPICE BLEND
Za’atar spice blend pairs the dried and crumbled leaves of the za’atar plant with complementary spices and seeds. Exact ratios and recipes vary widely, depending on where they are being made. But most traditional za’atar blends include ground sumac berries, which lend a tart and lemony flavor, toasted sesame seeds for a mellow nuttiness, just enough salt to highlight and balance the flavors, and a bit of olive oil to pull everything together.
ZA’ATAR ORIGINS & CULTURAL IMPORTANCE
The za’atar plant grows wild across the Levant, and has been gathered and used since biblical times - as a cleansing ritual herb (think: burning sage), a medicinal plant (particularly to soothe stomach aches and congestion, and clear the mind), and in cooking. Scholars suggest it shows up in the Exodus story in the Hebrew Bible when the ancient Israelites used za’atar branches (called eizov) to smudge their doorposts with blood to be spared from the deadly tenth plague.
In their watershed cookbook, Jerusalem: A Cookbook, chefs Yotam Ottolenghi and Sami Tamimi write, “If there is one smell to match the emblematic image of the Old City of Jerusalem, one odor that encapsulates the soul of this ancient city nestling in the Judean Mountains, it is the smell of za’atar.” And indeed, za’atar is central not only to the cuisines of the people who live in the region - including those from Lebanon, Palestine, Syria, Egypt, and, more recently Israel - but also to their sense of identity.
When za’atar is in season, home cooks traditionally pair the fresh leaves with tomatoes and scallions and drizzle everything with olive oil and lemon juice to make a vibrant, earthy salad. The fresh leaves are also traditionally kneaded into bread dough as a flavoring, or pickled to use as a condiment. The dried spice blend gets mixed with olive oil to make a fragrant paste that is slathered onto flatbreads. The elongated, sesame seed-coated Jerusalem bagels sold all over the Old City are also served with little containers of dried za’atar for unparalleled dipping and snacking.
HOW WE MAKE THE NEW YORK SHUK ZA’ATAR SPICE BLEND
Not all za’atar blends are made the same! Lower quality blends typically substitute other spices like thyme, oregano, or savory for the za’atar leaves, bulk up the blend with flavorless fillers like ground toasted wheat, or use citric acid in place of the sumac. If a blend does not contain the za’atar plant or tries to sneak in other subpar ingredients, it is not the real deal.
NY Shuk’s Za’atar begins with the highest-quality za’atar leaves (Origanum syriacum) grown and dried in southern Lebanon by the Zaatar Zawtar farming collective. The za’atar is mixed with ground sumac from Turkey, sesame seeds, extra-virgin olive oil, and salt. That’s it. There are no hidden ingredients and no fillers - just pure, herbaceous flavor.
HOW TO USE ZA’ATAR
If you’ve ever showered a plate of creamy hummus or labane with za’atar, you know that the spice blend can elevate even the simplest of dishes. With so much complex and vibrant flavor packed into each spoon, za’atar enlivens everything from scrambled eggs and flatbreads to fresh tomato and cucumber salads. A generous sprinkle of za’atar also makes a savory coating for roasted chicken or grilled fish, dresses up grilled halloumi, a pot of creamy beans, crispy potatoes or other roasted vegetables, and effortlessly transforms your movie night popcorn into something truly special. However you choose to use it, plan to lick your plate clean. Would love more Za’atar inspo?
We put together a list of 24 ways to use Za’atar to guide you through your home cooking journey.
RECIPES
24 ways to use Za'atar
Za’atar is a quintessential Middle-Eastern spice blend. Here is how you can use this herbaceous spice blend in your everyday cooking!
Read moresfenj : Moroccan doughnuts | A family tradition
On Thursday, 12/22, we hosted a very special Sfenj Masterclass. Ron and our special guest had a wonderful time making the Moroccan doughnuts and sharing our family recipe with you.
View the class recording here
WHAT ARE SFENJ?
Imagine a doughnut. Now imagine a doughnut that is supremely airy and light, yet chewy (but in a good way) with craggy, textured edges and a crisp, golden exterior. Now you have something more than any old doughnut - you have sfenj.
Sfenj are ring-shaped doughnuts that are popular across Morocco, Algeria, and Libya. (Tunisians also enjoy a closely-related fritter called yoyo.) Like other doughnuts, sfenj are made with a yeast-raised dough. But while European and American-style doughnuts are often enriched with eggs, butter, or milk, sfenj are traditionally made with a simple mix of flour, yeast, and water, plus a little sugar and salt.
The dough has a relatively high hydration, which makes it too loose to form doughnuts and let them rest. Instead, sfenj are formed and fried quickly. Ron describes it this way: “You prepare the dough in bulk, then tear off a piece, poke a hole in the middle and stretch it into the doughnut shape, and immediately drop it in the hot oil.” The resulting fritters are more rusticly shaped than other doughnuts, but they are also noticeably lighter.
SFENJ, SFINJ, SFINGE- WHAT’S IN A NAME
The name sfenj originally comes from the Arabic word isfenj, which translates to “sponge.” It refers to the way the fritters soak up oil while they fry, and also to the doughnut’s bouncy texture. (Anyone familiar with Sicilian cuisine has likely also heard of sfince di San Giuseppe - fried pastries filled with sweetened ricotta and candied fruits, and traditionally served on St. Joseph’s Day. The name comes from the same root as sfenj, and hints to the influence Arabic cuisine had on both North Africa and Southern Italy.)
Like many dishes that have names translated from another language into English, there is no official consensus on how to spell sfenj. From sfenj to sfinj to sfinge, any of these is technically correct, though we see sfenj used most often across cookbooks and food websites.
HOW TO SERVE SFENJ
All fried pastries are at their flavor peak when served fresh and crackling from the pan, and sfenj are no exception. The hot doughnuts are served one of three ways. Some people prefer them plain, without any adornment or sweetness aside from the hint of sugar in the dough. Others like them coated in sugar, with the crunchy-sweet granules clinging to the just-fried rings. Still others prefer them served in the Middle Eastern manner - drizzled or dipped in simple syrup. At New York Shuk, we like to give our sfenj a little flavor upgrade by adding Kafe Hawaij, Ras El Hanout, cardamom & saffron, orange blossom or rose water to the sugar or syrup (sometimes we even sneak it into the dough).
SFENJ IN MOROCCAN CULTURE
In Morocco, sfenj are considered an everyday breakfast pastry or street food snack, and are often eaten alongside glasses of strong coffee or mint tea. They are sold in souks, bakeries, and cafes across Morocco, where professional bakers hang the fried rings on string or strips of palm.
Moroccan Jews helped introduce sfenj to Israel in the 1950s. Ron recalls being told about sfenj sellers who, in the country’s early years, would walk through neighborhoods in the mornings and afternoons. As he said, “If you lived in an apartment building, the seller would put the sfenj on a stick with a little basket and lift it up to your window so you could take the doughnuts and put money in the basket.” The practice has mostly died out and today, most sfenj eaten in Israel are made at home.
SFENJ ON HANUKKAH
For Moroccan Jews, sfenj takes on additional significance during the winter months. Like Jewish communities around the globe, Moroccan Jews traditionally eat foods fried in oil during Hanukkah. The holiday commemorates the rededication of the Temple in Jerusalem following the Maccabees’ victory over the ancient Greeks. Upon returning to the Temple, the Maccabees only found enough olive oil to light the menorah for one night - but miraculously, it lasted for eight days and nights.To celebrate this “miracle of oil,” Jews make and eat fried foods - and for Moroccans, the celebration almost always includes sfenj.
SFENJ IN THE
NEW YORK SHUK FAMILY
Ron has been eating sfenj his whole life. As a child in Israel, his Moroccan grandmother made them every Hanukkah, frying endless rounds of the spongy batter in her kitchen in Beersheva. She also made them at picnics. “My family’s picnics were not what you think of today - a few cheeses, breads, and specialty foods you pick up at the store” he said. “We would go out to the forest with a big group in several cars. The dads would grill and the grandmothers and mothers would cook elaborate meals while the kids played under the trees.” A day of playing tag followed by freshly fried sfenj - sounds dreamy, right?
After years of enjoying his grandmother’s sfenj, Ron learned how to make them in his 20s - first by watching his mother fry them, and eventually by lending a hand. These days, sfenj are a part of our family’s annual Hanukkah celebration, and we hope you are inspired to make them too!
OUR FAMILY RECIPE
DOUGHNUTS
8 cups unbleached all-purpose flour
2 tablespoons yeast
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon sugar
3 to 4 cups water
Canola oil, for frying
SUGAR SYRUP
1 cup water
1 cup sugar
5 cardamom pods + Pinch of saffron threads or
2 tsp Ras El Hanout or Kafe Hawaij
OR
SPICES SUGAR
1 cup sugar
2 tablespoons Ras El Hanout or Kafe Hawaij
MAKE THE SUGAR SYRUP In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and simmer until the syrup is the consistency of honey. (To test, place a few small plates in the freezer and drizzle a bit of the syrup on them throughout the cooking process.) Remove from the heat and let cool.
OR MAKE THE SPICED SUGAR In a bowl mix the sugar and spice. taste and adjust for your liking.
MAKE THE DOUGHNUTS In a large bowl, combine all of the dry ingredients. Add 3 1/2 cups of water and mix thoroughly; the dough should be loose and sticky and doesn’t need to hold its shape. Adjust the consistency if needed with the rest of the water. Cover the dough with cling plastic wrap and let rest for 30 minutes.
In the bowl, using your hands, fold the dough over onto itself few times. Cover and let rise for 30 minutes, or until it doubles in volume. In a deep pan, heat 3 inches high of canola oil.
Wet your hands and cut a piece of dough the size of 2 golf balls. With 2 fingers quickly make a hole in the center and stretch it a little to form a ring shape. Repeat to form the remaining doughnuts.
Immediately and gently put the doughnuts in the oil and fry over moderate heat until golden on both sides.
If serving with the sugar syrup, drain the doughnuts on paper towels and serve fresh & hot while your guests drizzle as much syrup as they would like. If you are planning to roll them in sugar, remove from the oil straight into the bowl with the spiced sugar and toss until the doughnut is well coated.
A Middle-Eastern take on classic Thanksgiving dishes
We gathered over 50 recipes and suggestions on how you can enjoy your Thanksgiving favorites New York Shuk style, meaning, with bolder, spicier Middle Eastern flavors - a touch of Za’atar here, a sprinkle of Harissa there.
Thanksgiving is an all-American holiday that we’ve never celebrated before moving to New York. But any holiday that involves lots and lots of delicious food, and spending time with friends and family, we’re all in. As we explore traditional Thanksgiving recipes, we can’t help but add a touch of our familiar flavors to each dish and we encourage you to do the same.
SIDES
Yes, yes, turkey and pumpkin pie are the stars of the show, but no successful Thanksgiving dinner is complete without some killer sides. From sweet & spicy Harissa Roasted Carrots to Matbucha-Braised Green Beans, these dishes are not to be missed
Mac & Cheese
Don’t get us wrong, we looove ooey-gooey, cheesy, buttery mac & cheese, but sometimes it falls flat on the flavor front when compared to other festive dishes. So here’s how you can make Mac & Cheese feel a little more interesting:
Brighten up both the flavor and the color of Mac & Cheese with Za’atar. We’re particularly intrigued by Ottolenghi’s Za'atar Pesto.
Sprinkle Fiery Harissa on top of Mac & Cheese (or mix it with the breadcrumbs) for a touch of heat you never knew you were missing in your macaroni.
Or you can go all in and mix in Signature Harissa straight with the bechamel sauce. (check out Kylie Pierotti’s recipe)
Potatoes
From mashed & silky to crispy oven-baked taters, here’s how to make a humble potato shine at your dinner table.
Swirl our Preserved Lemon Paste in your mashed potatoes for a lil zing (make sure to adjust salt as you go, since you’ll get the saltiness from PLP).
You can also add in a dollop of Signature Harissa for a tint of color & heat.
If you’re not a fan of mashed potatoes, add Za’atar to roasted potatoes. We love these Crispy Potatoes, they make for a delicious snack or appetizer.
Make spicy potatoes with Herby Harissa (Fiery Harissa and Rosey Harissa would work perfectly too)
This five-ingredient Lemony Potato Salad is sure to impress you and your guests. The bright, lemony flavors make it the perfect side for meat, chicken and fish, but the salad is also a star on its own. To change things up, feel free to add Za’atar and/or Sumac to the seasoning.
Sweet Potatoes
Thanksgiving is a potato-inclusive Holiday, so, of course, we couldn’t forget about this vibrant spud
Kylie Pierotti makes her Sweet Potato Casserole with our Kafe Hawaij to balance out the sweetness & spice it up.
You can also zhoozh up your sweet potato casserole with a Kafe Hawaij spiced pecan crumble (refer to our Apple Muffins for the recipe)
If you prefer sweet potatoes to be more savory, try this Shingled Sweet Potatoes w/ Harissa casserole from Molly Baz or Hetty McKinnon’s Sweet Potatoes w/ Harissa & Red Onion.
This Za'atar Sweet Potato Gratin is a showstopper dish for any occasion. Using our za’atar to add delicious and bold mediterranean flavors. The thinly sliced sweet potatoes and the red onion caramelize together and simply melt in your mouth!
Carrots:
The classic honey-glazed carrots are great, but there’s so much more you can do with them
Harissa & Carrots is an iconic duo, you get that sweetness combined with the heat from the spice. We love these Harissa Carrots recipe by Laura Wright of @thefirstmess
For the ones who crave more sweetness, try this colorful Harissa & Maple Carrots recipe by Allison Roman’s.
Moroccan Carrot Salad is a North African staple dish, it’s guaranteed to surprise you & your guests with its simplicity, yet tons of flavors. Bonus points - the salad can be made a few days in advance.
Hetty McKinnon’s Hawaij Roasted Carrots with Mung Beans & Preserved Lemon Paste by Hetty McKinnon is magical. Hawaij spiced carrots have a slightly earthy, spicy flavor and the Preserved Lemon yogurt adds a bit of zip and tang to this stunning side dish.
Green Beans:
Far from the traditional Thanksgiving dish, these Matbucha Braised Green Beans are guaranteed to pleasantly surprise you.
I think most can agree that the famous Green Bean Casserole would benefit from a touch of seasoning (besides salt & pepper), try adding Hawaij or Baharat to the sauce. Or mix the toppings w/ Za’atar.
Green Beans can easily shine on their own if prepared properly, try these Slow-Roasted Green Beans with Harissa (you can also sub. Cumin w/ Ras El Hanout for extra flavor)
Other Veggies:
Roast butternut squash, pumpkin, or any type of gourd with Ras El Hanout
Cauliflower tends to get a bad rep, but this unexpected Harissa Roasted Cauliflower side dish will make you change your mind.
Have you ever tried Shawarma or Baharat-spiced brussels sprouts? If not, this year’s the year
Leave cabbage slaw to somebody else, and, instead, surprise your guests with Hawaij Braised Cabbage
Hetty McKinnon’s Cumin-Maple Roasted Delicata Squash with Harissa Chickpeas and Lime Yoghurt is a drool-worthy dish.
This Ras El Hanout Oyster Mushrooms with a Lemony Harissa Dip is our vegetarian take on a Moroccan classic that will bring a boost of warm flavors to your meal.
Salads & Slaws
Thanksgiving dinner mainly consists of rich, indulgent dishes, but we believe that every dinner table must have room for a salad or two.
Our staple salad recipe is the perfect, lighter addition to your holiday spread. It’s also totally customizable, feel free to play around with the toppings.
Piyaz . This Turkish white bean salad is so bright and satisfying, no green beans will be missed.
Our No-Mayo Coleslaw with Preserved Lemon will bring a pop of deep citrus flavor to your table.
This Greens Salad with Preserved Lemon and Sumac Dressing is the perfect pairing to any main dish.
Stuffing:
If you’re looking to add more flavor to your stuffing - Hawaij, Shawarma, or Ras El Hanout would be the perfect complement to this Thanksgiving Classic. How about a dash (or a few) of Za’atar for an herby-zesty touch?
Mains
You need to have a centerpiece at your Thanksgiving table, that dish that makes the guests go “W-O-W”, and keep coming back for more bites. Of course, we have some ideas for making a flavorful, juicy turkey, but we’re a group of rule-breakers over here and have some non-traditional suggestions as well.
If your guests don’t mind a touch of heat, Harissa is your new go-to Turkey (or chicken, or duck, or turducken, or whatever satisfies your tastebuds) seasoning. Try our Herby Harissa Chicken or this Rosey Harissa Chicken from Food & Wine.
You can marinate your bird with one of our trio of BBQ Sauces! Harissa, Preserved Lemon, and Shawarma.
If you’re using our Preserved Lemon BBQ Sauce, this Pistachio Chimichurri will bring some pizzazz to your dinner table this year.
Coat the whole bird with Za’atar, as in Adeena Sussman’s Za’atar Roasted Chicken over Sumac Potatoes dish. This recipe is a lot less time-consuming, and you also get a stunning side dish.
Skip the turkey this year and make brisket as the highlight of your Thanksgiving dinner.
Shepherd’s Pie. Making a Shepherd’s Pie for your Thanksgiving dinner is killing two birds with one stone - you got your mashed potatoes and delicious meat in one dish.
Our Rice & Herbs Stuffed Onions is a stunning dish guaranteed to please vegetarians and carnivores alike.
Sauces / Condiments
Zhug - This herbaceous sauce adds vibrance to almost any dish. It’s the perfect touch of acidity to a hearty meal.
Add Sumac to your Cranberry Sauce. You can even make brie stuffed puff pastry bake w/ sumac spiced cranberry sauce for a delectable appetizer.
Ok, not necessarily a sauce, but Hawaij Butter! Such an easy way to add some extra comfort & flavor to your dishes - put it in your mashed potatoes, slather it on your dinner rolls, add it in your stuffing, or even mac & cheese.
Matbucha is the perfect condiment to serve tableside. Add it as a sauce to any side dish, put it on bread or eat by a spoonful when nobody’s watching.
These Quick-Pickled Sumac Onions bring big lemony flavors from the Preserved Lemon and Sumac to any spread.
Desserts
You know the rule, no meal’s complete without dessert…let alone a Thanksgiving meal.
One of our favorite fall spices is Kafe Hawaij, a staple Yemeni blend made with cardamom, anise, cloves, and cinnamon (learn more about Kafe Hawaij here). This fragrant mix is a great addition to your Thanksgiving bakes.
Pumpkin Pie or Sweet Potato. No more bland, one-note pies on your Thanksgiving table.
We recently discovered this Eggnog Sweet Potato Pie, and something’s telling us it would be absolutely delicious with Kafe Hawaij.
Speaking of Eggnog, try making our family Eggnog recipe, Kafe Hawaij is a true game changer in this classic drink.
Molly Yeh’s Hawaij Apple Pie is a fun twist on this Thanksgiving staple. We’re particularly intrigued by the Cardamom-spiced whipped cream which adds a whole new layer of fun and flavor.
Chocolate-Salami is a quick & easy dessert that requires no oven (so you can rest your other dishes bake easy), takes barely any effort, and tastes rich & decadent.
Claire Saffitz’s Preserved Lemon Meringue Cake is an absolute showstopper
Drinks
Apple Cider is a classic for the cooler months. Kafe Hawaij & rum combo definitely makes it Holiday-worthy.
We highly recommend you make this Ras El Hanout / Orange cocktail this Holiday season, its warm flavors and subtle spices create a deliciously unique cocktail.
Preserved Lemon & Rosemary Cocktail is a great cocktail to serve to your guests with dinner.
It doesn’t get any better than a cup of decadent Hot Chocolate, so rich and perfectly spiced.
For leftovers or whatnot
Don’t let any of the delicious food (or your time & effort) go to waste!
Turkey / Chicken noodle soup
Soup is arguably the best way to use up any of the leftovers. Just toss your leftover proteins w/ some veg in the broth and you have an easy, comforting (yet light) meal.
Turkey / Chicken Potpie
Turn a simple side salad into a full meal by adding leftover Turkey (or chicken) to it.
If you do have any roasted veggies left, make this creamy, fragrant Orange Soup.
Make a sandwich and use our Signature Harissa as a spread for a more flavorful bite.
Sub beef for Turkey in this Shredded Harissa BBQ Beef Sandwich for a delicious left overs sandwich!