In conversation with Nik Sharma

 

Preston Gannaway for The New York Times

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.

Nik’s approach to food is one that we can highly relate to; the melding of flavors and cultures is something we often do with our recipes, and we have always loved seeing Nik bring his Indian heritage in beautiful, unexpected, and delicious ways.


Join Nik’s Substack “The Flavor Files” for recipes delivered straight to your inbox here.

Name: Nik Sharma

Occupation: Chef, Author, Photographer, Molecular Biologist

Residency: Los Angeles, CA

What is your favorite smell?

I lean towards floral and fruity aromas, coconut and rose water are two of my favorites 

What is your favorite childhood food memory?

Learning how to fry an egg.
It was one of my earliest memories of cooking at home and even though I burned the egg it taught me so much. 

If you were an animal- which one would you be?

A cat, I admire their stealth and playfulness. 


What do you consider your greatest achievement?

I don’t have one yet.
I feel picking one now would only prevent me from trying to climb up the ladder and achieve my dreams. 


What's your favorite restaurant/ cafe/ bakery?

Currently, my favorite bakery is Roller’s Bakehouse in Sydney.
They have the most phenomenal combination of flavors and remarkable laminated pastry.   


What is your motto?

Keep knocking until the door opens. 

What's your go-to comfort food?

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. 

Here is Nik’s recipe for homemade yogurt.

Top pantry essentials in your kitchen?

Everyone should keep a tub of miso; it’s a great way to add saltiness and umami to any dish. I often use it to build the flavor of all my pasta dishes. 

Where do you shop for specialty food items?

I love Cookbook Market

What's your favorite hiding place?

My office because it is also my cookbook library, my personal “conservatory”, and I can spend a lot of time there relaxing and reading. 

What did you eat for breakfast?

I ate two pieces of toast, and a hard-boiled egg with labneh.

Where in the world would you most like to live?

Sydney, Australia. 

What is your favorite cookbook?

Diana Henry’s Salt, Sugar, Smoke.
It’s a fantastic book for anyone who wants to learn how to use and appreciate flavors in home cooking. 

What is your theme song?

Anything by Megan, Thee Stallion


What is your favorite New York Shuk product? And what do you like to make with it?

It’s a tie between your harissa and your preserved lemon paste. They’re both so versatile, and I find so many uses. One of my favorite ways to use both is with roasted fish and veggies on the side.  

 
 

Nik Sharma’s Carrot, Apple + Harissa Soup

MAKES 4 TO 6 SERVINGS

1.Preheat the oven to 400°F [200°C].

2.In a large bowl, combine 11⁄2 lb [680 g] carrots, trimmed and peeled, sliced diagonally into 1⁄2 in [13 mm] thick slices (about 4 cups); 1 large (73/4 oz [220 g]) Granny Smith apple, peeled, cored, and sliced into 1 in [2.5 cm] wedges; 1 Tbsp extra-virgin olive oil; 1⁄2 tsp fine sea salt; and 1⁄4 tsp baking soda. Spread on a baking sheet and roast until golden brown and tender (a knife should be able to pierce through the carrots and apples with minimal resistance), about 25 minutes.

3.While the carrots and apples are roasting, prepare the topping for the soup. In a small saucepan or skillet, warm 2 Tbsp extra-virgin olive oil over medium-high heat. Add 2 Tbsp sunflower seeds or pine nuts, 1⁄2 tsp celery seeds or caraway seeds, and flaky salt and fry until the sunflower seeds turn golden brown, 11⁄2 to 2 minutes. Remove from the heat and place in a heatproof bowl. Add 1⁄2 tsp smoked sweet paprika and stir to coat.

4.Transfer the roasted carrots and apples to a blender or food processor. Add 31⁄2 cups [830 ml] water, 2 Tbsp fresh lemon juice, 1 Tbsp peeled minced fresh ginger, and 1 tsp harissa paste.

Blend until smooth and velvety. Taste and season with fine sea salt. The final volume should be about 6 cups [1.4 L]; if needed, add more water.

5.Pour the blended soup into a medium saucepan and warm over medium heat. When ready to serve, top each bowl with a sprinkle of the sunflower seed mixture and serve hot or warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

THE COOK’S NOTES

• If you like the fragrance of roses, try rose harissa here. It gives a wonderful mild aroma
of roses to this soup. New York Shuk makes an excellent rose harissa seasoning.

• Roasting the apples and carrots with baking soda helps soften them and bring out their
bittersweet flavors by accelerating caramelization and the Maillard reaction.

Veg-Table: Recipes, Techniques + Plant Science for Big Flavored, Vegetable-Focused Meals by Nik Sharma.
© 2023. Published by Chronicle Books

More recipes from Nik using our favorite ingredients… Harissa, Za’atar and Preserved Lemon.

 

Photo & recipe by Nik Sharma

 

Photo & recipe by Nik Sharma

 

Photo & recipe by Nik Sharma

 

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

 

Photo by Shirley Cai

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

Sous Chef Lily helping with Matzah Production

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.

 

sfenj : 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. 

Pro tip: serve mint tea when making and serving your sfenj

 

Brooklyn, NY 2014.
Ron is teaching Leetal’s grandma the secret for the perfect 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!

Ron’s grandmother, mami, making sfenj in a family picnic

Ron’s grandparents making sfenj in their house in Beer Sheva, Israel

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.

Crispy Za’atar Potatoes

  • 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)

Shingled Sweet Potatoes w/ Harissa

Sweet Potato Casserole w/ Kafe Hawaij

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

Hawaij Roasted Carrots

Harissa & Maple Roasted Carrots

Harissa Carrots & Parsnips

Green Beans:

Matbucha-Braised Green Beans

  • 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:

Delicata Squash w/ Harissa Chickpeas

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.

The Salad

Greens Salad with Preserved Lemon and Sumac Dressing

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. 

  • 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.

Rice, Herbs & Harissa Stuffed Onions

Za’atar Roasted Chicken

Rosey Harissa Chicken

Sauces / Condiments

Hawaij Butter

  • 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

Hawaij Apple Pie

Preserved Lemon Meringue Cake

Eggnog w/ Kafe Hawaij

Drinks

  • Apple Cider is a classic for the cooler months. Kafe Hawaij & rum combo definitely makes it Holiday-worthy. 

Ras El Hanout & Orange Cocktail

Apple Cider

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.  

Hawaij Spiced Potpie

Sub beef for turkey to make our Shredded Harissa BBQ Beef Sandwich

 

Hawaij vs Kafe Hawaij

 

So, which spice blend adds a spark to your morning cuppa joe, and which one turns chicken noodle soup into liquid gold?

Ok…It’s time we break down the difference between Kafe Hawaij and Hawaij, the two different versions of hawaij, staples in Yemeni kitchens and among Yemenite Jews in Israel. Honestly, we get the confusion, both have the same name and origins. Hawaij is pronounced ha-WHY-adge and means “mixture” in Arabic. Hawaij is best for soups and stews, while Kafe Hawaij, works beautifully in beverages and sweet treats.

 
 

HAWAIJ [for savory]

Hawaij contains turmeric, cumin, black peppercorn, cardamom, coriander, and clove. It’s warm, earthy, and a bit peppery. Due to the turmeric content of Hawaij, it’s often described as a curry-like blend, similar to the flavors found in Indian curries.

It’s very common to add Hawaij to soups, stews, and other slow-simmered dishes, infusing the pot with its intoxicating fragrance and golden hues. But Hawaij is kind of an all-purpose spice, it’s equally as beautiful when used as a dry-rub, marinade for meats and fish, or even vegetable dishes. 

KAFE HAWAIJ [for sweets]

Kafe Hawaij is the “sweet” version of this Yemeni spice blend, made of cardamom, ginger, cinnamon, and clove.
Think of this fragrant blend as a Middle Eastern take on pumpkin spice.
Inherently, it’s meant to be added to coffee for an irresistibly aromatic cup, but it can do so much more. We love using it to spice up desserts, and baked goods like muffins, cookies, and much more (read about our 34 ways to use Kafe Hawaij). While we mostly use the Kafe Hawaij for sweet applications, we encourage you to try it in savory dishes as well.

 

HAWAIJ RECIPES

KAFE HAWAIJ RECIPES

34 ways to use Kafe Hawaij

But first, what is Kafe Hawaij?

 

We often refer to Kafe Hawaij (pronounced ha-why-adge) as our Middle-Eastern version of Pumpkin Spice. With Yemenite roots, Kafe Hawaij is made of cardamom, ginger, cinnamon, and clove. Hawaij means “mixture” in Arabic and traditionally, it’s added to coffee, making it exceptionally indulgent and aromatic. Hence the name, Kafe Hawaij - a spice mixture for coffee. But there are SO many other ways to incorporate Kafe Hawaij into your daily cooking. From baked goods and desserts to savory recipes.

What's the difference between Kafe Hawaij and Hawaij you ask? Head over here.

 

34 WAYS TO USE KAFE HAWAIJ

 

1. COFFEE
Add Kafe Hawaij to your morning brew - simply, stir 1/8- 1/2 teaspoon of Kafe Hawaij to 1 cup of coffee. Or mix in the spice blend directly with your coffee grinds. [Kafe Hawaij fans are known for traveling with a jar of the magic spice so they can sprinkle it on any cup of coffee they encounter for an instant & perfect cup of joe

2. TEA

If you prefer a cup of hot tea in the morning, make it extra special with Kafe Hawaij.

3. HOT CHOCOLATE
Rich, sweet hot chocolate becomes more elegant with a few sprinkles of Kafe Hawaij. It’s the perfect family-friendly drink to indulge in on these cozy, winter nights. Try our  Hot Chocolate recipe.

4. EGGNOG
Kafe Hawaij makes eggnog even more festive (who knew that was even possible?).  Try our family recipe for Kafe Hawaij Eggnog.

5. APPLE CIDER
Spice up your Apple Cider with Kafe Hawaij and you’ll get all the cozy, seasonal flavors in a cup.  Try our spiked Apple Cider recipe.

6. MUFFINS
Humble muffins suddenly feel fancy with a pinch of Kafe Hawaij, like these no-fuss Apple Muffins.

7. PIE
Take full advantage of pie season with a pinch of Kafe Hawaij! Spice up your pumpkin pies, sweet potato pies, pecan pies, or, honestly, any pie! 

8. ICE CREAM
A scoop of vanilla/chocolate/coffee ice cream sprinkled with a few dashes of Kafe Hawaij. *chefs- kiss *

9. BANANA BREAD
Sweet loaves! A simple loaf of good, ol’ banana bread turns into something more delectable with the addition of Kafe Hawaij. If you’ve hit your banana bread limits at the times of quarantine, how about spiced Zucchini bread? 

10. COOKIES
The wonderful aroma of cardamom and ginger makes even the simplest biscuits more enticing. Add Kafe Hawaij to your favorite cookie recipe, from oatmeal raisin to chocolate chip and anything in between.

Cookies are double the fun when made into a giant cookie cake, and triple the fun when spiced with Kafe Hawaij. So, don’t miss out on our Kafe Hawaij Chocolate Chip Cookie Cake recipe.

Kafe Hawaij pairs beautifully with the flavors of chocolate and hazelnut in these Baci di Dama, our version of the Italian sandwich cookies. Disclaimer: They’re quite dangerous…once you eat the first one, it’s hard to resist going back for more. Oh, and the cookies tend to disappear during the assembly process (weird, right?)

We added Kafe Hawaij to the Alfajores classic Argentinian cookies, and yep, spiced dulce de leche should become a thing. 

The cookies underdog, aka a humble snickerdoodle, suddenly becomes the star on the cookie tray thanks to a few shakes of Kafe Hawaij. 

11. OATMEAL
Zhuzh up a bowl of oats or overnight oats with a sprinkle of Kafe Hawaij. If you’ve got more time on your hands, try making this Apple Spice Baked Oatmeal recipe by Laura Wright (@thefirstmess)

12. CINNAMON ROLLS/ STICKY BUNS
It’s hard to resist the aroma of freshly baked cinnamon rolls, and adding Kafe Hawaij to the mix makes them even more tempting. LeeAnne Shor’s (@lions.bread) Kafe Hawaij Spiced Sweet Rolls will impress everyone at your next Sunday brunch, guaranteed.

13. SCHUG
Remember that we mentioned that Kafe Hawaij belongs in savory recipes? We use it to make Schug, a herbaceous spicy Yemenite condiment. Give our Schug recipe a try, this condiment will brighten any dish you'll slather it on.

14. SWEET POTATOES (OR CARROTS)
Mix your favorite fall veggies with a few dashes of Kafe Hawaij & olive oil, and toss them in oven (or air fryer) for the perfect fall side dish. Or give sweet potato casserole a much-neededdashes update with Kylie’s Pierotti’s recipe.

15. PANCAKES & WAFFELS
A bit of Kafe Hawaij does magic to these breakfast staples.

16. French Toast

French toast is a rich & decadent breakfast option, make it extra special by adding Kafe Hawaij. The spices add an autumnal flare and balance out the richness of the dish. For a perfect fall breakfast, serve your spiced French Toast with cooked apples or pears.

17. PB & J

Jazz up this childhood favorite w/ a bit of spice! And don’t be afraid to switch out the toppings too. Try using apple butter or pear preserved in place of grape jelly, add in some caramelized bananas, and swap out peanut butter for a different spread like almond butter or tahini spread.

18. DOUGHNUTS
Sure, plain glazed doughnuts can be good, but we prefer these round lil’ treats with a bit more oomph. Molly Yeh’s Hawaij doughnuts w/ spiced glaze recipe is right up our alley.

19. CAKES
From the layers of sponge & fillings to frosting to a playful sprinkle on top, Kafe Hawaij adds that extra va va voom to carrot cakes, chocolate cakes, honey cakes, vanilla cakes, or even tiramisu. 

Add Kafe Hawaij to cheesecake for a perfect Holiday dessert.

Here’s a breakfast idea - Kafe Hawaij Coffeecake enjoyed w/ a freshly a cup of freshly spiced coffee, of course.

20. CHAROSET

For your next passover, add Kafe Hawaij to your Charoset, it makes it truly addictive.

21. CHOCOLATE
Chocolate (milk, dark and white) and Kafe Hawaij are perhaps the perfect pairing. Chocolate sauce, chocolate cakes, mousse, puddings, and even chocolate milkshakes.

22. PUMPKIN OR SQUASH SOUP
Ok, just trust us on this one, and instead of pumpkin spice, add Kafe Hawaij to this autumn icon.

23. GRANOLA

Elevate any plain store-bought granola by adding a few shakes of Kafe Hawaij to the bag. Or, better yet, make your own spiced granola at home, it’s a delicious & healthy addition to your breakfast bowl (or a midnight snack).

24. BANANA
Unsure how the chemistry between bananas in any shape & preparation & Kafe Hawaij works, but we don't question it. Caramelized in a pan, mixed in smoothie, or frozen & blended to make a nice cream, add Kafe Hawaij and you won’t be looking back.

25. APPLES (& PEARS)
Stewed apples, baked apples, applesauce or apple butter, apple cider, and so much more! If there’s an apple, add Kafe Hawaij to it w/ no fear.

26. RICE PUDDING
Make rice pudding extra comforting with a dash of Kafe Hawaij. And, while you’re at it, top it off with some stewed apples or caramelized bananas.

27. MARSHMALLOW BASED TREATS
Our rule is - if you can stick a marshmallow in it, you can add Kafe Hawaij too. In the summer, infuse your s’mores and rice krispy treats with extra flavor. In the fall, it’s sweet potato casserole time. And in the winter, mix it in w/ your hot cocoa.

28. CREAMISCLE

Boost this cooling summer treat from creamsicle to dreamsicle with a sprinkle of Kafe Hawaij.

29. SOUPS & STEWS
Any sort of soup would work great, from pumpkin soup to a minestrone type of situation.

30. BEEF &LAMB
You can use Kafe Hawaij as a rub for your favorite cut of meat before you roast or braise, or mix it in the burger patties for extra flavor.

31. SWEET BREADS
Any loaf would benefit from a few shakes of Kafe Hawaij. For a festive, cozy bread - try adding in apples, honey, candied ginger, and dried fruit to the batter.

32. CREPES & BLINTZES

Either sprinkle Kafe Hawaij on top of your crepes (or blintez) or mix it in the filling as an alternative to the typical nutella & fruit combos.

33. DATES
Date shakes, energy balls, any type baked goods made from dates - all can benefit from the addition of Kafe Hawaij. An easy snack idea - stuff your dates with a nut butter and top it off with Kafe Hawaij.

34. COCKTAILS (or MOCKTAILS)
Infuse simple syrup with Kafe Hawaij and add it to your favorite cocktails. You can also top off an Espresso Martini with a few shakes of Kafe Hawaij.

No-fuss Apple Muffins w/ Kafe Hawaij

Hawaij Spiced Sweet Rolls by LeAnne Shor

Spiced Donuts by Molly Yeh

Apple Pie by Molly Yeh

Exclusive Lemon Cake Recipe / Sneak Peak of Molly Yeh's Newest Cookbook

 

If you’re on the hunt for a new favorite cookbook, today is your lucky day! Molly Yeh’s Home is Where the Eggs Are is finally out!  A compilation of comforting recipes and Molly’s heart-warming storytelling, this book is like a giant cozy blanket.

 Molly Yeh, the host of Food Network’s Girl Meets Farm, just released her second book Home is Where The Eggs Are.  It’s a beautiful, colorful book filled with crave-able, no-fuss recipes, cozy photos, and delightful (not the “oh god, just let me skip to the recipe!!!!” type) storytelling. Each featured dish is pure comfort and each whimsical anecdote is a joy to read. Molly’s passion for food radiates through every single page. You’ll get the urge to get cookin’ the second you start flipping through. 

We’re so proud to say that Molly features our products in her book, and *pssst* even admitted that New York Shuk is her favorite spice company for Middle Eastern and North African flavors… that’s kinda a big deal if we say so ourselves! 

We want to celebrate the launch of Molly’s book in a special way and invite you into the world of her wonderful home cooking with a giveaway.

One lucky winner will have a chance to win

🍳Molly Yeh’s Home is Where the Eggs Are

🍳and New York Shuk’s Pantry Collection

(2016, a couscous party at our house)

We met Molly a few years ago and connected through our mutual love for food and the mission to introduce American home cooks to Jewish/Middle Eastern flavors. Molly has taken the world by storm with her imaginative approach in the kitchen. Yeh’s recipes combine her Jewish / Chinese roots and Midwestern upbringing in a way that feels accessible to anyone - from a hip Brooklyn foodie to a suburban mom of 4.

We recently interviewed Molly for our fun Q&A, where she revealed her veeery unique favorite hiding spot. (check it out here)

Preserved Lemon Yogurt Loaf Cake

To give you a glimpse of Home is Where The Eggs Are, Molly agreed to share a delicious sweet recipe from her book with our New York Shuk community, and we HIGHLY recommend you try it out yourself. This Lemon Loaf Cake is the perfect dessert, breakfast bake, or, honestly, any time of day pick-you-up treat. 

Makes 1 loaf

1¼ cups (250 grams) plus 1 tablespoon (13 grams) sugar, divided

¾ cup (150 grams) extra virgin olive oil

2 large eggs

¾ cup (180 grams) plain whole milk

Greek yogurt

Zest of 1 lemon

¼ cup (64 grams) lemon juice (from 1 to 2 lemons)

1 teaspoon pure almond extract

2 tablespoons (20 grams) poppy seeds

2 tablespoons (32 grams) verrrry finely chopped well-rinsed

preserved lemon rinds or preserved lemon paste (Fresh out of preserved lemons? Omit them and increase the salt amount to ¾ teaspoon.)

½ cup (56 grams) almond flour

1½ cups (195 grams) all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon baking soda

1 teaspoon baking powder

Heaping ½ cup (3 ounces/85 grams) fresh or frozen raspberries and/or blackberries, dusted with a little flour, optional, for topping

Preheat the oven to 350°F. Grease a 4 x 9-inch pullman loaf pan or 5 x 9-inch metal loaf pan and line with enough parchment paper to come all the way up on the long sides and allow 1-inch wings.

In a large bowl, whisk the 1¼ cups (250 grams) sugar and the olive oil to combine. Add the eggs, one at a time, whisking to fully combine after each. Whisk in the yogurt, lemon zest, lemon juice, almond extract, poppy seeds, preserved lemon, and almond flour. Sprinkle the all-purpose flour, salt, baking soda, and baking powder evenly over the top of the batter and give the dry

ingredients a rough little whisk before incorporating into the batter. Whisk until just combined. Pour into the loaf pan, scatter on the berries (if using), and sprinkle evenly with the remaining tablespoon (13 grams) of sugar. Bake until a toothpick inserted into the center comes out clean and the top is golden; begin checking for doneness at 1 hour (it will need a few more minutes if using berries).

Let cool in the pan for 15 minutes and then use the parchment wings to lift the loaf out of the pan and transfer it to a wire rack to cool completely.

This will keep covered at room temperature for 4 to 5 days.

 

In Conversation With Molly Yeh

 

Molly Yeh (pronounced YAY, which is exactly what we said when Molly agreed to this interview), is a best-selling cookbook author (Molly on the Range, Home is Where the Eggs Are), the star of Food Network’s Girl Meets Farm, a popular food/lifestyle blogger, and mother to two adorable daughters. 

Molly grew up in Illinois and moved to NYC in college where she experienced the city’s diverse food scene. Now, Molly resides with her family on a sugar beet farm back in the Midwest, where they raise chickens and harvest their own wheat. 

Molly's recipes marry her Jewish / Chinese roots and Midwestern upbringing in a way that feels approachable to anyone - from a hip Brooklyn foodie to a suburban mom of 4. We have no doubt that you’ll fall in love with Molly’s charm and recipes. Whether it’s a hot dish inspired by Middle-Eastern flavors (such as this harissa chickpea hotdish with our Fiery Harissa) or a new version of a classic Poppy-Seed Lemon Loaf Cake made with Preserved Lemon Paste. (get the recipe here)

Name: Molly Yeh  (@mollyyeh)
Occupation:  Cookbook author, Food Network host, restaurant owner
Residency: Farm in East Grand Forks, MN

What is your favorite smell? 
Freshly baked challah

What is your favorite way to spend your time? 
Decorating cakes and also sitting in my recliner while my kids sleep on me.

If you were an animal- which one would you be? 
A panda! Like pandas, I too am Chinese and enjoy quiet time. 

What do you consider your greatest achievement? 
As of press time, my three-year-old has never seen an episode of Cocomelon.

What's your favorite restaurant/ cafe/ bakery? 
I'm about to open my own in East Grand Forks, called Bernie's! The menu consists of many of my favorite foods, so in the name of shameless plugging: Bernie's. I also love: Barney Greengrass, Breads Bakery, Kismet, Lou Malnati's, Mimi Cheng's, and Sammy's Roumanian Steakhouse (of blessed memory). 

What is your motto?
The grass is greenest where you grow it.

What's your go-to comfort food?
Buttered challah with salami

Top pantry essentials in your kitchen? 
The accordion pastry cutter and silicon spoonula.

Where do you shop for specialty food items? 
nyshuk.com

What's your favorite hiding place? 
The shower

What did you eat for breakfast? 
Granola, peanut butter, blueberries, almond milk... and two bites of a bacon cheese wild rice burger that I'm testing for Bernie's

Where in the world would you most like to live? 
Here on this farm in the winter, by a fireplace, with chicken noodle soup simmering on the stove

What is your favorite cookbook? 
12 Recipes by Cal Peternell and Rose Bakery's Breakfast, Lunch, and Tea

What is your idea of perfect happiness? 
Pizza Friday with my family

If you could collaborate with any person on a project.. who and what would it be? 
With figure skater Jason Brown on a pairs routine

What is your theme song?
Anything from the Little Mermaid or Frozen because I am always humming them because that's all you listen to with a three-year-old, apparently!

What is your favorite New York Shuk product? And what do you like to make with it? 
Preserved Lemon Paste!! Preserved lemon pasta, preserved lemon loaf cake, and preserved lemon cream to eat on toast (all recipes in my new book!). 

 

New York Shuk's Guide to the Best Bakeries for Round Challah in NYC

 

UPDATED ON SEPTEMBER 2024

On Rosh Hashanah, we take a different twist on challah… quite literally. To celebrate the Jewish New Year, challah is braided and shaped in a circle, it looks more distinguished and festive than the one eaten on Shabbat. The circular shape of challah also symbolizes eternity, the constant cycle of years and seasons.  

If you have the time, we definitely recommend making challah from scratch at home. Nothing beats the aroma of freshly baked bread filling up the house. But if baking is not your thing, don’t stress. We compiled a list of our all-time favorite NYC bakeries where you can find some ridiculously delicious challah for your Rosh Hashanah table. And if you’re outside the Big Apple, don’t worry! Some of them deliver.

 
 

Michaeli Bakery

An Israeli-style bakery serving freshly-baked goods from flaky rugelach, and sweet babkas to fluffy challah loaves. 

For Rosh Hashanah, Michaeli Bakery will have 3 types of round challah available: Plain, Seeded, and Sesame (Vegan) along with other traditional desserts such as Duvshaniot (honey cookies), classic honey cake, and a few delicious babka options (Apple Crumble, we’re comin’ for ya). 

Lower East Side: 115A Division St, New York, NY 10002

Upper East Side: 401 East 90th Street, New York, NY 10128
(@michaelibakerynyc)

Photo by @bestofvegan

Photo credit: @michaelibakery

Fan Fan Doughnuts

Ok, ok, you won’t find a traditional challah here but hear us out. Rumor has it - Fan Fan, a fan-favorite (no pun intended) doughnut destination is rolling out a Rosh Hashanah special. It won’t be a typical challah loaf, but a fun play on the tradition with a braided doughnut! Or doughllah? Maybe challoughnut? All we know, is it will hit the sweet spot (quite literally). 

448 Lafayette Ave, Brooklyn, NY 11205
 @fanfandoughnuts

Photo/Videos from: @fanfandoughnuts

Librae bakery

Librae Bakery has become a beloved spot in the East Village since opening in 2022. With their mouthwatering selection of pastries, from Jerusalem bagels to buttery, flaky croissants, they've quickly earned a loyal following. This year, they’ll be celebrating Rosh Hashanah with a special selection of round challah loaves. These festive loaves are bound to sell out fast, so be sure to place your order early—you won’t want to miss out!

35 Cooper Sq, New York, NY 10003 
@libraebakery

Photos from @libraebakery

Liv Breads

We know Liv Breads is based in New Jersey, but we love this bakery so much that we had to make an exception and add them to our list.

They bake their round honey challah every Friday throughout the High Holiday season, with additional dates leading up to Rosh Hashanah and Yom Kippur. If you're lucky enough to live nearby, you can pick yours up at the store, but the good news for the rest of us is they ship their beautiful challahs nationwide! While you're at it, don’t forget to add their honey cake to your cart too.

184 Essex Street Millburn, NJ 07041
@livbreads

Photo/video from Liv Breads @livbreads

Oneg Bakery

A traditional old-school Jewish bakery located in the heart of Williamsburg, Oneg is the real deal. Stop by for a loaf of round challah, and definitely pick up a pound of their famous chocolate babka while you’re at it. And if don’t feel like making the trip to their brick-and-mortar, Oneg offers shipping through Goldbelly.

188 Lee Ave, Brooklyn, NY 11211

Photos from onegbakery.com

Jake Cohen (@jakecohen)

Meet Jake Cohen: author of the NYT bestseller Jew-ish, a celebrated food personality, and a true challah expert. For the past few years, he’s been teaming up with Goldbelly to bring his renowned challahs to your table for Rosh Hashanah. Choose from classic or everything round loaves.

 

The Food We Eat on Rosh Hashanah and Why

 

In every Jewish home, eating symbolic foods is a significant part of welcoming the Jewish New Year. From apples dipped in honey, which is arguably the most common food eaten on Rosh Hashanah to lesser-known dishes like bottle gourd jam which we serve at our holiday dinner. Here are some of the symbolic foods we serve at our Rosh Hashanah table.

Simnim: The symbolic foods for Rosh Hashanah

Round Challah

Challah is the first bite of food eaten at the table. After the bread is blessed, it’s dipped in sugar or honey and passed to everyone at the table. We never cut challah with a knife, but instead, break (or rip off) a piece of it. 

On Rosh Hashanah, braided Challah is round to symbolize infinity and constant cycles of years and seasons. The dough is also made a little sweeter than usual, and, while we prefer to keep it simple, it’s common to embellish the loaf with raisins or mix-in apples. 

Apples & Honey

Apples dipped in honey are arguably one of the most common foods eaten during Rosh Hashanah. We dip the fruit in honey in hopes of a sweet, prosperous New Year. At our house, we usually serve homemade candied apple slices, which is a very decadent take on apples in honey.

Pomegranates (Rimon)

Pomegranates are often eaten as “the new fruit”, or a fruit you have not eaten yet this year. It’s also said that pomegranate contains 613 seeds correlating to the 613 commandments (mitzvot) in the Torah. We believe that the seeds represent the many good deeds/merits we wish to acquire in the upcoming year.

Dates (T’marim)

T’marim, the Hebrew word for dates is very similar to “tam” which means “to end”, so, eating dates for Rosh Hashanah is our wish to end any grievances and enemies. We love fresh dates and often serve them frozen.

Head of lamb or fish

It’s custom to have a head of a ram eaten at Rosh Hashanah (due to availability some use sheep, lamb or fish head). The reason for this is that “we should be the head and not the tail”, meaning we should lead the upcoming year with strength and integrity. and to also commemorate the biblical story of the Binding of Isaac.

Leeks (Karti)

Karti, the word for “leeks”, sounds similar to yikartu which means to “cut off”. So, leeks symbolize our desire to have a peaceful year, and the ask to cut off/get rid of our enemies from us in the upcoming year.

Beets (Salka)

Similar to the reason why we eat leeks on Rosh Hashanah, beets (we use the greens of the beet) represent our wish to remove any of our enemies from our path. Selek in Hebrew resembles lehistalek or the way to say “removal”.

Pumpkin or Bottle Gourd (Ka’ra)

“Ka’ra” stands for bottle gourd in Moroccan, and in Hebrew, The word “Ka’ra” also means “to tear up”. As part of the blessing plate, it symbolizes tearing away your bad deeds (because all of us wish to be remembered by the good).

This dish we often make for Rosh Hashanah is “Angel Hairs” (a name Ron’s grandmother calls it). It’s a sweet jam made by grating the meat of the gourd into strands (which look like angel hair), and cooking it down until it becomes rich, marmalade-y sweet goodness. As an alternative to bottle gourd, some use pumpkin.

Sesame Seeds & Sugar (Rubia)

Rubia is the name we call any type of small bean (most commonly black-eyed peas or long beans), it’s similar to the word yirbu, "to increase." The beans symbolize our hopes for a prosperous year ahead filled with good deeds. 

For a similar reason, in Morocco, it’s very common to whip together a mixture of sesame seeds and sugar. Seeds are the symbols of our good deeds, and sugar is a wish for a prosperous  and sweet year ahead. 

Quince

Quince, a fruit related to apples and pears, is commonly found on Jewish tables. We prefer cooking down the fruit into a luscious, sticky jam to serve at our Rosh Hashanah meal. You can slather the jammy goodness on a fresh piece of challah for a perfectly sweet bite. 

 
 
 
 

14 Rosh Hashanah Recipes for a Delicious Jewish New Year

 

Rosh Hashanah is the time to gather around the table with our loved ones and take the time to connect, reflect on the year, and appreciate a delicious festive meal.

Trust us, we know how stressful it can be to build that perfect Holiday menu guaranteed to satisfy every guest at your dinner table. So, we put together a list of some of our favorites for a perfect Rosh Hashanah feast. 

 

Sides & Salads

 

Moroccan Carrot Salad

This colorful carrot salad is a beautiful addition to your Rosh Hashanah spread. The carrots are pleasantly sweet and lightly spiced with Harissa and Ras El Hanout.

 

Matbucha Braised Green Beans

In America, green beans are a nonnegotiable on many families’ Thanksgiving tables; on Rosh Hashanah, green beans (or string beans) are also a significant part of the menu. Beans (or the seeds in the pods) symbolize all the good deeds we’re wishing for in the new year.

 

Photo by Maria Midoes

 

Tanzeya

Tanzeya is a Rosh Hashanah staple at Ron’s house. It’s a chutney-like dish made with a variety of dried fruits (typically figs, apricots, prunes, and raisins) cooked with sugar syrup and mixed with caramelized onions. Enjoy it served over rice or couscous. 

 

Cumin-Maple Roasted Delicata Squash with Harissa Chickpeas and Lime Yoghurt 

This recipe by Hetty McKinnon is layered with lots of flavor - sweetness from the squash and maple, zesty/citrusy yogurt, and a balanced touch of heat from Harissa. 

Showstopping Mains

 

Slow Cooked Brisket, Apricots & Harissa

This dish is guaranteed to be front & center of your Rosh Hashanah table. This brisket is so juicy and luscious, that the meat almost melts in the mouth. There is also that deep richness from Harissa and intriguing notes of sweetness from the apricots… It’s a winner all around.

Photo by Maria Midoes

 

Braised Chicken w/ Olives and Harissa

This braised chicken is guaranteed to please a crowd. It’s a delicious and satisfying recipe that does not require you to spend hours hovering over the stove. (cause we can’t waste any time in our Holiday Prep) Bonus point: this recipe is very flexible, play around with add-ins and spices as you wish.

 

Braised Lamb-Stuffed Artichoke Hearts

This unique dish is worth the effort - rich, succulent, with exquisite flavors from Baharat. Serve it at your Rosh Hashanah dinner and you’re guaranteed to be getting compliments all night long.

Photo by Maria Midoes

Photo by Maria Midoes

 

Moroccan Fish in Tomato Sauce

When tender fish is cooked in a rich, spiced tomato sauce and fresh herbs, the result is beyond perfection. Serve it with a thick slice of bread to soak up all the tomato-ey deliciousness.

 

Rice, Herbs and Harissa-Stuffed Onions

Spiced with harissa and herbs and baked to golden, tender perfection, these stuffed onions are so easy to make, and oh, so satisfying. And did we mention, that they look absolutely stunning? The perfect centerpiece on your holiday dinner table.

Photo by Maria Midoes

Photo by Maria Midoes

 

Matbucha Halibut topped with Raisins, Capers, Olives, And Pine Nuts

This dish takes minimal effort and rewards in maximum bright colors and flavors -guaranteed to be talked about way after your dinner festivities.

Sweets for a Sweet New Year

 

Duvshanit (honey cookies)

These cookies are soft, and chewy, with a uniquely floral honey taste. Serve them with a glass of mint tea for the sweet end of your Rosh Hashanah dinner.

 

Honey Cake

Honey cake is a traditional Rosh Hashanah treat because honey symbolizes our wishes for a sweet year ahead. This recipe is perfectly moist with a warm touch of spice from Ras El Hanout & Kafe Hawaij.

Photo by Hetty McKinnon

Photo by Maria Midoes

 

Apple Cider Cocktail

Cider, in a way, is a take on apples & honey . This spiked version has a touch of spice from Ras El Hanout. A simple & comforting drink to enjoy at the end of your night.