We are so excited to present to you: our curated New York Shuk Thanksgiving Menu! At our house, we do thanksgiving a little differently—think your traditional meal but with some Middle Eastern flair. This year, we invite you to swirl in some Harissa to that mashed potato recipe, maybe rub some Shawarma on your classic turkey, perhaps add Kafe Hawaij or Ras el Hanout to that marshmallow-sweet potato casserole (and definitely to your pies), even some Sumac to your cranberries (don’t knock it till you try it), or adopt a new recipe to be a staple on your family thanksgiving table!
WE FOUND THE BEST APPLE PIE IN NEW YORK
If you are assigned dessert duty this year you will need three things: apple pie, a pint of vanilla ice cream, and a jar of Kafe Hawaij.
Don’t feel like making pie for Thanksgiving this year? We sympathize! Sometimes, you just don’t have the energy for it!
Have no idea where to pick up a show stopper of a pie? (No more run of the mill grocery store pies, we beg of you!) We thought it would be beneficial to taste test some local pies, and tell you our top favorite picks!
You MUST try out Four & Twenty Blackbird’s Salted Caramel Apple Pie. The texture of the crust is flaky and melt-in-your-mouth-y, the apples are not too hard and not cooked into applesauce, the overall flavor of the pie is so well-balanced (just the right amount of cinnamon). What else can we say, this pie is perfect. Four & Twenty Blackbird’s Thanksgiving pies are selling out quickly!!! So don’t miss out.
Petee’s Hudson Valley Apple Pie is the pie you order when you want the taste of a classic. It’s your grandma’s pie without grandma putting in all the work. This pie truly celebrates the apple, not letting any other ingredients over-power the fresh apple flavor.
All this aside, we have to say, the real show-stopper of this taste test was the side of vanilla ice cream with Kafe Hawaij sprinkled on top. This combination pairs perfectly with a piece of pie. So much more exciting than the plain vanilla scoop always melting at the side of your dessert plate.
So pick up a pie (don’t wait on this, pre-order before they sell out!), grab a pint of vanilla ice cream and a jar of Kafe Hawaij, and dessert is served! As easy as that :)
shino takeda Q&A
Shino is magic. Her positive outlook on life is infectious and her soul is truly reflected in her colorful and whimsical work. We are so lucky that this year we get to collaborate with our dear friend and artist, Shino Takeda for a special edition gift set. Inspired by our recent Matbucha product, Shino created a ‘Tomato Garden’ bowl collection for New York Shuk. The limited edition ceramic bowl and spoon is included in a limited number of our new ‘Best of’ Gift Set.
Shino grew up in Kyushu Island in southern Japan, an area which has a rich history of ceramics and art. Her mother was a passionate collector of traditional Japanese ceramics, textiles, and an array of other crafts (she even named Shino after her favorite glaze, Shino glaze). Growing up in such a creative environment had a big influence on Shino. At the age of 20, she moved to New York City, which opened up an even wider scope of culture and arts.
Most of her work is hand built with the use of the coil method and various clay bodies. Her inspirations come from nature that she sees, feels, tastes, and hears around her each season. Shino immerses her senses into the colors which are within her and surround her everyday—trying to capture them in her ceramics. Her work, each individual piece, is one of a kind. Shino says she searches for “perfect imperfections, tracing memories, and leaving footsteps of my life, making a story that connects the old to the new and myself to others. I am striving to make larger, mature-like pieces, which can still hold eccentric child-like feeling.”
Her work is renowned in the design world; her work was recently on display at The Fabric Workshop and Museum in Philadelphia and at Fort Makers Gallery in NYC.
Scroll down on this page to check out photos from our visit to her studio in Greenpoint.
Doesn’t she sound like someone you want to ask a million questions? We think so too, so we sat down with our good friend Shino to hear all there is to know about her, her creative practice, and of course—her taste in food.
You can buy Shino’s work on her website. I also, recommend reading this and this interview with her, where you can get a glimpse into her art filled home.
Name: Shino Takeda
Occupation: Ceramicist
Where do you live?: Bed-Stuy Brooklyn NY
What is your favorite smell?
Light rose
What is your favorite way to spend your time?
If I can? Sit in front of lake or waterfall, legs in the water, great company, music and food
If you were an animal- which one would you be?
Dog
What do you consider your greatest achievement?
Being full time ceramicist and make a living
What's your favorite restaurant/ cafe/ bakery?
NYSHUK house🤣🤣 for real. But if I have to pick another, Aurora Brooklyn
What is your motto?
Do what I like and what I am good at and never mind what works for the others
What's your go-to comfort food?
Rice ball
Top pantry essentials in your kitchen?
NYSHUK harissa and Yuzupepper
Where do you shop for specialty food items?
Farm to People delivery
What's your favorite hiding place?
Studio🤣🤣
What did you eat for breakfast?
Don’t eat breakfast
Where in the world would you most like to live?
NY
What is your favorite cookbook
Don’t have and don’t really look..but if I do whatever have a lots of pics. I don’t like to follow recipe, but I like to get the abstract idea and trying to make something close to that(make sense..?)
What is your idea of perfect happiness?
Perfect???? 🤔🤷🏻♀️What r u asking me🤣
Good companies,food on table, healthy body and mind? Oh and dogs and cats around🤣🤣🤣🤣
If you could collaborate with any person on a project.. who and what would it
Pina Bausch🤭🤭
I want to make big sculpture stones for her stage. It is a big dream, I know.
What is your theme song?
Well..so many…But let’s say right now
Kickin’ 4 Brooklyn
What is your favorite New York Shuk product? And what do you like to make with it?
The berry powder thing🤣🤣
Grain/couscous salad is my fav or roasted fish
***psst… We think the “berry powder thing” is the Ground Sumac Berries, but honestly kind of love that, considering a product name change?
Holiday Gift Guide 2021
Here at New York Shuk, we strive to make Middle Eastern pantry staples that are as beautiful tasting—(arguably even more so!) on the inside as their appearance on the outside. Our products represent our mission to keep our culinary heritage alive, while also giving home cooks the tools and inspiration to cook more deliciously for their family and friends. This holiday season we implore you to continue this tradition, by offering a unique array of vibrant, artisanal condiments and spices that come bundled in several gift-worthy collections, at a broad spectrum of price points. You can put together your personal gift selection in our shop, but to save you time we listed some great options below, including a very special NEW Gift Set! We can think of no better gift than upgrading everyday meals for you and your loved ones.
**psst. individual jars make for great stocking stuffers…
LIMITED EDITION ‘BEST OF’ GIFT SET
You have asked for a curated New York Shuk gift set and we happily obliged!
This sleek gift box holds New York Shuk’s all-star best sellers—Signature Harissa, Preserved Lemon Paste, Shawarma spice, Za’atar spice and the new Signature Matbucha, accompanied by a handmade ceramic bowl and spoon by Japan-born, Brooklyn-based artist, Shino Takeda.
Click here to learn more about the ‘Best of’ Gift Set.
$225.00
THE NEW YORK SHUK PANTRY
This comprehensive collection of Middle Eastern pantry staples includes Signature Harissa, Harissa with Preserved Lemon, Preserved Lemon Paste, Signature Matbucha and Matbucha with Olives & Mint condiments; three types of dried harissa (Fiery Harissa, Rosey Harissa, and Herby Harissa); Shawarma spice, Baharat, Ras el Hanout, Sumac, Hawaij, Kafe Hawaij and Za’atar; along with stone-milled White Sonora wheat crackers in two flavors: Harissa and Za’atar. Essentially, this collection is the gift that keeps on giving—exciting your meals for a long time coming.
$169.00
Quantity:
THE MIDDLE EASTERN SPICE COLLECTION
This magical set includes a wide array of New York Shuk’s most versatile spices and spice blends. Home cooks at any level can easily incorporate: herbaceous za’atar, bright sumac, warming Ras el Hanout, comforting Hawaij and Kafe Hawaij, and the superhero spices Baharat and Shawarma into everyday fuss-free dishes (think egg dishes, vegetables, burgers, chicken, fish and more) transforming them to classic Middle Eastern fare.
$58.00
Quantity:
THE HARISSA COLLECTION
This set of five Harissas include two condiments: Signature Harissa and Harissa with Preserved Lemon, and three dried harissa spices: Fiery Harissa, Rosey Harissa, and Herby Harissa. All five pantry staples can be used to up your meal games with just one spoonful (or more, depending on your heat preference).
$53.00
Quantity:
MOROCCAN TEA SET
There’s something magical for us about the symbol of drinking tea in the Moroccan culture that sets as a daily reminder to enjoy the presence of the people around you, relax and take it all in. The Moroccan Tea Set is an exquisite gift for any occasion, by giving it to a loved one you are not only providing a beautiful home staple but you are starting a tradition that promotes togetherness, lasting a lifetime. This set includes: a Moroccan tea-tray, Golden Moroccan teapot, Royal Moroccan glass cups {set of 6}, New York Shuk tea spice blend+ our own recipe for spiced Moroccan mint tea, 350g Pistachio halva, 150g Pistachio Turkish delight.
$345.00
(NEW PRODUCT) how to pronounce Matbucha?
The process of bringing to life a product that most people have never heard of, let alone how to pronounce it (mat-boo-HA) is a tough one.
SOOO many doubts… should we have just gone with a product people are actually familiar with and requires less education? Should we call it by a different name? I mean it's REALLY good as a base for shakshuka so maybe we should just call it a shakshuka sauce… or maybe we should just call it a moroccan tomato sauce? Everybody loves a tomato sauce…
A the end of the day, the food we cook, eat, and share with others is imbued with so much significance - it helps define who we are and how we see the world. That is why, no matter what we are cooking up at New York Shuk, we stay true to our mission of keeping our culinary heritage alive. It might not always be the easy way, but its the only way for us.
All this to tell you that we went to the streets of Brooklyn and had people pronounce Matbucha for us. Here is how they did….
Jewish Food Society x New York Shuk
We teamed up with the Jewish Food Society this past Friday and it was glorious. Their Friday Fairy flew on to many doorsteps and gave a special surprise to lot’s of happy New Yorkers. What is the Friday Friday you ask? Each season the Jewish Food Society teams up with a talented collaborator to deliver a delicious package around town, and they get help from some lovely people: i.e. their Friday Fairies!
What was the surprise? It was a fresh challah (made by Ron, who worked into the night) and our new Signature Matbucha and Matbucha with Olives and Mint!
We were very happy to be a part of this giveaway, not only because we love the Jewish Food Society, but also because for us, challah is synonymous with matbucha. Rooted in tradition, they make the perfect pairing—and we could think of no better way for people to try our new matbucha product.
(NEW PRODUCT) MATBUCHA | A LABOR OF LOVE & TOMATOES
Without further ado let me introduce you to our newest New York Shuk staples. The Signature Matbucha and our Matbucha with Olive & Mint.
Matbucha is an all-star condiment, and multi-purpose meal starter that brightens weeknight dishes in minutes.It dates as far back as the 16th or 17th centuries, when merchants traveled from the New World to Old, bringing tomatoes from Mexico to Europe and North Africa.
Just as Italians gently cook fresh tomatoes to preserve the short tomato season, and use throughout the year as a base for sauces and stews, Jews from Morocco, Libya, Algeria, France, Israel and beyond simmer tomatoes with peppers and spices to make the delicious ‘cooked salad’ and sauce known as matbucha.
Celebrating treasured, edible family memories is a significant part of what we do at New York Shuk. We hope that by sharing our products with you, we will not only inspire but give you the tools to create a food legacy of your own. Below is a glimpse of our own family lunch aka our Matbucha trailer, shot on a 16mm camera by Nathan Zack.
Leetal & Ron
XO
SIGNATURE MATBUCHA
New York Shuk’s Signature Matbucha begins with iconic Jersey tomatoes and roasted Hatch chiles, pairing them with just enough garlic and preserved lemon to amplify their summer sun-kissed essence. The jammy sauce is rich and vibrant, with just the right touch of heat.
MATBUCHA WITH OLIVES & MINT
For a milder touch, the Matbucha with Olives and Mint is our playful variation on the classic that features briny Manzanilla olives, mint, and a hint of turmeric.
Passover 2020
No one needs to ask why the nights of Passover 2020 will be different than all others.
But just because the holiday is coming at a challenging moment doesn't mean we can't make it delicious. Whether it's your first time hosting a seder, or you're alone, or you're dealing with limited ingredients, we teamed up with Joan Nathan, Michael Solomonov, Adeena Sussman, Pati Jinich, Fany Gerson, Alon Shaya, Alex Raij, Leah Koenig, and Jake Cohen to bring you a bunch of inspiring recipes and videos. Thank you Tablet Magazine for hosting us on your platform and check out the rest of the recipes here. Grateful to be amongst these amazing chefs and share this recipe with you.
We contributed our Hawaij braised cabbage recipe to the mix. The perfect side dish made from 2 main ingredients; hawaij spice and the humble cabbage. Look at the video below to see how Ron and the rest of the chefs are making their dishes.
34 Ways To Use Preserved Lemon Paste
Our Preserved Lemon Paste brings the magic to everyday dishes. Its deep citrus flavor and rich umami notes add a certain ‘je ne sais quoi’ to any dish it touches. Here are some of our favorite ways to use our preserved lemon paste;
Make an irresistible labane dip by mixing the preserved lemon into your yogurt and top it with olive oil and za’atar.
Tuna Salad! Make a quick meal by mixing your tuna fish with harissa, preserved lemon with or without mayo. The citrusy flavor will uplift the salad altogether. Add olives, capers, scallions for if you have on hand. Try this recipe or this one.
Mix with olive oil for a super simple yet impressive vinaigrette salad dressing. A few salad recipes for inspiration: Lettuce Salad, Roasted Pepper Salad with Burrata and Za’atar Chips, my everyday salad and this Roasted Pepper & Chickpea Salad.
Make instant ceviche by mixing raw fish with the preserved lemon and add your preferred ingredients to go with it. This is our version of Red Snapper Ceviche.
Create an irresistible tahini dip/dressing by replacing the lemon in the recipe with the lemon paste. Try our recipe for Lentil & Tahini Dip .
Add it to your cocktails for a bright surprise. Try our Bloody Mary recipe, tequila-based Sunrise Ruby, rosemary and preserved lemon flavored Lemon Sting and our Let me be, Lemon Bee gin cocktail.
Potato salad works so well with preserved lemon. You can make a more traditional version or this Moroccan inspired recipe with harissa.
Smoked fish makes a great combination with preserved lemon. They are both salty ingredients so, you need to watch the amount, but when used right, it is just *chef’s kiss*. Try our Smoked Salmon & Harissa Spread.
Use it as a zesty marinade for your chicken and beef.
Roasted salmon has become one of the most loved recipes we shared. Just two ingredients; salmon and preserved lemon paste. It’s quick, healthy, and so tasty.
Pasta! We all love pasta. Toss the preserved lemon paste through pasta and parmesan for a quick weeknight meal or mix in while making your favorite pasta salad.
Lemon pound cake. Add to your pound cake batter and to your frosting/glaze.
Add a zesty note to your Chicken Soup by adding a touch of preserved lemon paste when serving.
Sandwiches; the options here are endless. Start by spreading it on bread and top with avocado.
Vegetable platter, whether fresh-cut vegetables or roasted vegetables in the oven, drizzle a mixture of preserved lemon and olive oil when serving. You can also finish it off by sprinkling za’atar or dukkah for an extra oomph.
Grilled fish & seafood; brush with preserved lemon before grilling.
Mix it in with your salsa! From a tomato salsa to an herb salsa, the preserved lemon brings it all together.
Take your homemade Hummus to a new level by replacing the lemon in your recipe with the lemon paste. I like making my Hummus with white beans and topping it with sautéed spinach or any other roasted vegetable, finish with a sprinkle of dukkah spice/fiery harissa.
Slow cooked stews come to life with an addition of preserved lemon paste. Add it to slow cooked lamb, chicken, fish, or any vegetable dish.
Make preserved lemon yogurt so you can top it with your fav roasted vegetable. Try this Lemon Yoghurt & Sautéed Shawarma Cauliflower or this Hawaij Roasted Carrots with Mung Beans and Preserved Lemon Yoghurt.
Upgrade the lemon yogurt from above by making it tzatziki style; add cucumber, olive oil, dill, mint, and garlic. Serve with Crispy Za’atar Potatoes.
Make Yossi Arafi’s preserved lemon ice cream.
Make quick pickles by mixing preserved lemon, salt with your desired vegetable. Carrot, cauliflower, cucumber, and fennel all work great as pickles. Let sit for a few hours before serving, if possible.
Grain bowls; season your preferred grain with preserved lemon and olive oil before you place all of your toppings.
Add to your guacamole.
Beans, any beans. Cook until soft and set aside. In a pan warm up minced garlic, fiery/rosey harissa spice, olive oil, and preserved lemon paste toss the beans and swirl it together. Garnish with herbs and grated cheese.
Preserved lemon aioli or just mix with mayo for any application.
Add to your chicken patties. Try this recipe from The Daley plate.
Season cooked green beans with a mixture of olive oil, preserved lemon paste, and grated garlic. This is a bright side dish to any meal.
Preserved lemon pie.
Make Greek lemon potatoes by replacing the lemon and salt in the recipe with the preserved lemon paste.
I love fennel with preserved lemon paste. Either keep it fresh by shaving the fennel very fine and mix it with olive oil and preserved lemon paste or sautee the fennel and finish it off by mixing preserved lemon paste.
Make Lebanese garlic sauce called Toum. Replace the lemon juice with preserved lemon paste and taste for salt before you add any. This is a great base recipe.
Add a spoonful to your pesto for a bright citrus touch.
GIVEAWAY + RECIPE | THE JEWISH COOKBOOK
We met Leah back at 2014. She was covering a pop up we did for Purim for the Forward and we stayed in touch ever since. Leah is an expert on all things Jewish Food and is the author of 6 books(!!!) on the subject. I love her writing style and the depth of research she does in putting this work out there. Couldn't be more proud of the work she is doing in keeping these special recipes of the Jewish diaspora alive.
Her latest one is The Jewish Cookbook, featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi and Michael Solomonov. This massive collection of recipes will give you a true insight to the culinary traditions from Jewish communities around the world.
Leah kindly shared the recipe for her Orange Soup with us. A truly comforting recipe for these harsh winter days. And I surely hope that by now you are sprinkling the Hawaij spice in most of your soups & stews, it really is a magic spice that brings so much flavor and depth.
Enter our giveaway on Instagram for a chance to win a copy of The Jewish Cookbook + 1 jar of our Signature Harissa + 1 jar of our Hawaij spice blend. Giveaway ends Friday 1/24/20 at 11:59 EST.
New Product | An East Meets West Cracker Love Story.
Two families. A lifetime’s worth of heritage. Three delicious flavor combinations.
Forget the crackers you know. Meet the crackers you’ll love.
When you mix Hayden Flour Mills stone-milled White Sonora wheat with New York Shuk’s rich & vibrant flavors, magic was bound to happen. And it did.
Inspired by the Middle Eastern pantry and the spices that go with it, these crackers combine ancient Eastern and Western traditions to unlock a cracker’s full potential.
Don’t be fooled by their humble appearance, these crackers pack flavor in all the right places. Harissa is vibrant & piquant. Hawaij is earthy & fragrant. Za’atar is zesty & herbal. Crisp, savory and slightly addictive.
The hardest part is choosing which one you’ll eat next.
Spread love, and plenty of harissa on our new crispy crackers.
We hope you’ll love eating them as much as we loved making them.
Order them here.
Happy weekend!
xo
Ron & Leetal
Holiday in brooklyn
Kick off your holiday shopping with New York Shuk at the Phonecia Flea Holiday Market in Greenpoint.
Phoenicia Flea is a curated market of makers & merchants from the Catskills, Hudson Valley and beyond.
Saturday December 3rd & Sunday December 4th
11am - 5pm Rain or shine!
64 Dobbin Street Brooklyn, NY 11222
Looking forward to seeing you!
Buy an experience
This year we decided to do things differently for the holiday season.
We thought that better then assembling yet another gift set for you to buy... how great if you can give someone a truly memorable gift this year.
from a Pickle Party to ring in the new year to a Moroccan Doughnut workshop in Hannuka, we put together a full list of fun events and classes we will be hosting!
Click here for more info & first dibs on tickets.
Have a fabulous holiday weekend, we are certainly grateful for each and every one of you for your continuous love and support.
Ron and Leetal
XO
a spanking new look & flavor
Change is hard.
But a necessary step in our constant evolution.
We were lucky enough to understand early on that growth is inevitable but evolution is a choice.
Our logo and packaging is a visual representation of more than just who we are, but a stage of our growth.
We decided that New York Shuk is due for a change. As we constantly evolve, grow and shape our-self it was time for our brand to evolve with us to reflect where we are at now- 'New York Shuk circa 2016'.
For the past 10 months we been working on our second step in our brand evolution.
With every iteration we will always stay true to what we stand for- keeping our culinary traditions alive by creating high quality Middle Eastern pantry staples for you to create these authentic flavors in your own home for your family.
and..
On October 7 we are officially launching our new look AND our new flavor; HARISSA WITH PRESERVED LEMON. Part of a full on Harissa collection which will be complete with 3 additional Harissa products by the end of 2016.
We value your constant support and want to offer you a special
pre-order price as a token of our appreciation.
GET 25% OFF AND FLAT RATE
SHIPPING ON ALL ORDERS MADE
BY SEPTEMBER 30.
Don't miss out on this time sensitive promotion.
NY FIRST couscous week
‘New York Shuk’ invites you to Celebrate NY first
Couscous Week with the city’s finest restaurants.
This year we have been invited to participate in the international couscous competition happening in Sicily later this month. To celebrate all things couscous we are launching the first ever NY couscous week.
During September 5-12 we are collaborating with some of NY’s favorite spots; from a Michelin star restaurant to neighborhood favorites, from Brooklyn to Manhattan, chefs were asked to show creativity and use New York Shuk hand rolled couscous to create a unique take of their own.
During Couscous week, you can enjoy real, fresh, New York Shuk couscous at the following places:
Upland- Chef Justin Smillie will be making seared octopus roasted red pepper, couscous, almonds + brown butter
Daniel- Chef Jean Francois Bruel will make a warm squab salad with our corn couscous. Lightly smoked breast, sweet corn, stuffed legs, and bok choy.
Roman’s - Chef Michael Mangieriat will make a traditional Sicilian seafood couscous.
Txikito - Chef Alex Raij will be making Couscous artesanal con jugo concentrado de pisto (Local handmade couscous with concentrated free run juices of local vegetable pisto)
Shalom Japan - Chef Aaron Israel is making A NY strip steak rubbed with spices intended to evoke kebab flavors, served with couscous, grilled heirloom tomatoes, harissa, grilled onion puree, and a summer vegetable relish.
Boulud Sud- Chef Travis Swikard will be serving couscous alongside a chicken tagine.
Baccarat Hotel The team of chefs at Baccarat Hotel will be serving couscous with Maine Lobster Salad, cauliflower, walnut and maple caviar vinaigrette.
CLASSES
As part of the couscous week program, New York Shuk will be teaching two cooking classes focused on The Art of Couscous. Learn all about the techniques behind making couscous from scratch.
More details about the class can be found HERE.
For those who won’t be able to attend the classes, Ron will demonstrate live how to make couscous on 'Instagram stories'. Sharing the tricks of making couscous at home without a steamer or a sieve. Follow us on Instagram.
THE ART OF COUSCOUS
For us couscous is a symbol of culinary craftsmanship. A labor-intensive process of Semolina and water that’s rolled together to form tiny granules of couscous. Unfortunately, the art of couscous making was lost to the processed instant couscous. Our goal at New York Shuk is to keep the tradition alive and give you the opportunity to experience those lost artistry rituals.
Learn more about New York Shuk Couscous, HERE.
By hosting New York's first Couscous week we are hoping to give you a chance to experience couscous as it should be, made by hand not from a box.
We hope you have a chance to join in,
Ron & Leetal
x
P.S. Don't forget to hashtag #couscousweek
shakshuka time
It’s been fun seeing how shashuka has been gaining momentum around New York menus, Instagram feeds and just about everywhere else.
There’s something very comforting about this dish, but it’s the fact that you can whip it up so quickly for brunch, lunch or dinner that I think makes this dish so attractive. Well, besides the flavor of course.
Tomato season might just be around the corner but it was important for me to give you a simple recipe you can use all year around so I used canned tomatoes. Feel free to swap for fresh while you can.
I'm hoping to go into more details about the origin of shakshuka and other alternatives forthis special dish-but for now, enjoy this simple take!
Ingredients:
15 garlic cloves, peeled & sliced
5 tbsp. sunflower oil
3lb diced tomatoes (with the liquid from the can)
3 tbsp. NY SHUK Harissa
Salt to taste
6 eggs
In a large frying pan place the garlic and oil and cook on medium heat until the garlic soften but remain light in color. Mix as you go. Add the tomatoes and harissa. simmer until tomatoes have thickened. Add salt to taste. This stage should take you about 15 minutes. If you are not in a hurry you can keep cooking the tomatoes on low heat (up to an hour). Gently crack eggs into frying pan over tomatoes. Season with salt and pepper and cover with a lid. I like my egg extra runny so I only cook them for approx. 4 minutes but if you like them more firm keep cooking for an extra 4 minutes. Serve in the pan, preferably with fresh bread on the side.
Enjoy.
Let the fun begin
I am thrilled to share with you that we are starting a new series of curated events where we will be collaborating with some of our favorite ladies in the food world. Homa, founder of The White Moustache, will co-host our first dinner. Homa makes yogurt like you NEVER tasted before and we couldn’t be more excited to work together and bring you our take on a Persian feast celebrating the Jewish holiday of Shavuot. Let the fun begin.
Don't wait with getting your ticket- they won't last long : )
Have a great weekend y'all,
Ron & Leetal
xx
It’s a Hanukkah miracle!
We got some awesome news to share with you. The past few months we been working hard to find ways for us to lower our prices so you can have more Harissa in your pantry.
Its been one of our goals from the get go, we just didn’t realize it will be such a challenge. Being two stubborn Israelis we were determined to find a way for you to enjoy our product, no excuses.
Having a small business, you realize there are way more challenges then those ‘yay! I work for myself’ moments. So we cherish these little wins with everything that we got and glad we can share them with you.
Bottom line,
We have lower, better prices for our Harissa, Lekama and Tanzeya. So head over to our shop and refill your pantry.
Happy Hanukkah!
Ron & Leetal
x
I love fall.
I love fall.
I love fall in New York.
It always exceeds expectations in its beauty-
and that right there is magic for me.
We decided to hit the pause button on our daily routine and head out.
We drove up to the Catskills to enjoy the colors in their full glory.
We had such a great time that I wanted to share with you all the
places we've been to.
Also, a simple vegetable soup recipe that we cooked in our cabin with the freshest farmers market haul we could get our hands on.
This recipe will help you embrace those cold nights
coming our way with a smile on your face.
Scroll all the way down to get the complete low-down of where to stay, eat & what to buy....
Leetal
xx
Indian yellow birch.
Burnet orange maple.
Ruby red sassafras.
Purplish maroon oak
QUICK TRAVEL TIP:
1. Travel with your jar of Harissa and L'ekama for guaranteed easy dinners.
2. Marinade the following:
6-8 pieces of boneless chicken (feel free to replace with tofu /fish and etc)
3 tbs. of Lekama,
2 tbs. Harissa
2 garlic cloves, minced
1 tbs. oil
1-2 tsp. salt
Mix, grill and serve with a nice big salad or anything else that strikes your fancy.
The where & what
I came across most of the info through a perfectly illustrated guide to Ulster county from Design Sponge- so make sure to check it out to get more info and recommendations.
SLEEP
This airbnb was exactly what the doctor prescribed. A well-kept charming wooden cabin, surrounded by the tranquility sounds of a back yard stream.
EAT
If you know us by now, you would know that we rather enjoy a meal at home over eating out. When we travel it is no different. We stopped at few of the farmers market on the way and got some groceries to enjoy at our cabin. Breakfast consisted of fresh bread from Bread Alone, local cheeses we got at Sunfrost Farms, fresh vegetables from Woodstock farmers market and the best smoked trout I ever had from the Migliorelli stand. For dinner one night we put together this one pot vegetable soup and the other night we marinated a few pieces of chicken and threw them on the outdoor grill.(scroll to the top to get the recipe for that)
We did want to try Phoenicia Diner which was just few minutes away from our cabin, next time around perhaps.
BUY
I'm sucker for all things vintage/reclaimed. Zaborski Emporium made me feel like a kid in a candy store. Wish we had more time to explore all floors.
The thrift store at The Tibetan Center is another gem of a store we stop at whenever we are up state.
At Westwind Orchard, we bumped into Fabio, one of the owners of a beautiful historic orchard. We missed the apple picking days but Fabio was kind enough to let us walk around the orchard and open their small beautiful shop for us. Apple cider vinegar, chili chocolate and maple syrup were only some of the gems we got to take home with us.
FOR YOUR SOUL
By far one of those places you feel that feeds your soul while you walking around in between giant outdoor sculptures. Do yourself a favor and add Storm King Art Center to your ‘must visit’ list.
Dinner at our place?
We spilled the beans about our favorite eats in New York, essential pantry items, guilty pleasures and more. Oh, and our recipe for stuffed onions! so make sure to head over to Pantry Confidential for a read, or just to get a peek of our kitchen.
It even gets more exciting then that, we are offering a special giveaway; dinner for 2 at our home(!!!). This wont be just any meal- you are guaranteed a feast for the senses.
For your chance to win, please follow both @nyshuk and @pantryconf on Instagram and show us your favorite spice and/or how you use it. Tag us in your photo(s) and don't forget to include the hashtag: #dinnerwithnyshuk. We will choose our favorite picture. Deadline is Monday, Nov. 23. Good luck!
P.S. We now have a manifesto! I'm sure its gonna evolve along the way, but we got to start somewhere. Don't know about you, but that makes me happy.
*All Photos in this post are by Christine Han Photography for Pantry Confidential.