What is Rosh Hashanah? / Learn About the Jewish Holiday with New York Shuk

Rosh Hashanah is just around the corner. Soon, we will gather around the table with our friends & family to welcome the New Year (hello, year 5783), reflect on the past, recite our blessing, fill up our hearts with gratitude, and tummies with lots of delicious food.

Shanah Tovah

Our New York Shuk family is such a diverse group of people; some of you are in full swing of Rosh Hashanah preparations, and others might be unfamiliar with the Jewish New Year. If you belong to the latter group, let us walk you through the Holiday (and explain why in the world we’re talking about New Year in September). So, grab a snack, sit back, and read on. 

What is Rosh Hashanah? 

Rosh Hashanah, literally meaning “head of the year” or “beginning of the year” in Hebrew, is the observance of the Jewish New Year, celebrated in September or the beginning of October. This time around, the holiday begins before sundown on Sunday, September 25, and ends at sundown on Tuesday, September 27. Yep, New Years in the fall. If you follow the Gregorian calendar according to which New Year falls in January, that’s rather odd, we get it.

According to the lunisolar Hebrew calendar, Rosh Hashanah is observed at the beginning of Tishrei; the first and holiest month of the year.

Rosh Hashanah marks the beginning of 10 Days of Awe (Repentance) which culminate with Yom Kippur, or the “Day of Atonement.” This 10-day period is the holiest time of year, it’s the time to reflect on one’s actions and ask for forgiveness.

We’re wishing you a Shana Tova

Just as you greet others with “Merry Christmas” or “Happy New Year”, on Rosh Hashanah it is a custom to greet one another with the Hebrew phrase Shana Tova which translates to “good year” or “for a good year”.

Celebrations

Rosh Hashanah is both a joyful celebration as well as a period of accounting and self-judgment. Repentance is the key theme of the Holiday. Traditionally, preparation for Rosh Hashanah takes place a month in advance, in the month of Elul. These weeks are dedicated to evaluating one’s deeds, recognizing the errors, and acting with an intent to correct any wrongdoings. 

There’s a similarity between the two New Years (Rosh Hashanah and the Gregorian New Year) in some sense. As the ball drops at midnight, many take it as an opportunity to press the reset button, reflect on the previous 12 months, and roll out the beloved list of resolutions. 

Traditions / Customs

Food

We can’t talk about Rosh Hashanah without talking about food… 

As with most Jewish Holidays, food has a lot of meaning and symbolism in Rosh Hashanah. First and foremost - the dishes we eat on Jewish New Year are a little sweeter as we wish for a prosperous & sweet New Year. This is also why apples & honey are a staple on Rosh Hashanah. It’s against tradition to cook and consume bitter and sour food, because, you guessed, you don’t want a sour New Year. 

In our house, a big feast is a must (check out some menu ideas here). Our dinner consists of a mix of traditional family dishes (from beef stuffed tomatoes to a Moroccan dried fruit dish called Tanzeya) plus our take on dishes inspired by our Israeli/Middle-Eastern roots. Our celebration kicks off with Simnim: The symbolic foods for Rosh Hashanah.. learn all about it here.

Shofar

Shofar is an ancient Jewish instrument made out of a horn of a ram. It varies in size, from a small, flute-like instrument to a foot-long horn. It’s not easy to blow the shofar, it’s a skill and takes practice.

Blowing the Shofar is an essential part of the Rosh Hashanah celebration. In fact, in The Bible, the Holiday is referred to as Yom Teruah, or the day of blasting the shofar. The blasts of the instrument last throughout the days of Awe, beginning in the month of Elul leading up to Rosh Hashanah and concluding with the final service of Yom Kippur. There are 4 types of Shofar “calls”, each has a different name - t’kiah g’dolah (one very long blast), t’kiah (one long blast), sh’varim (three short blasts), t’ruah (nine quick blasts) . The cry of the instrument is a call for repentance. 

Clothing

During the High Holidays, there are certain customs when it comes to attire. Though, not everyone observes these traditions. 

For example, wearing white clothes symbolizes the desire to purify oneself morally and ethically. So, wearing white is like starting with a clean slate in the New Year and freeing yourself from the past. 

Another tradition is to refrain from wearing leather throughout the High Holidays. It was believed that wearing leather is a sign of showing off, which goes against the purpose of the High Holidays to encourage self-reflection and humility. 

Rosh Hashanah Vocab

Chag Sameach (lit. “Happy Holiday”)

The traditional greeting exchanged on almost any Jewish holiday

L’Shana Tovah (lit. Happy New Year)

The traditional greeting exchanged on Rosh Hashanah

Elul

The last month of the Jewish year and the final month prior to Rosh Hashanah

Tishrei 

The first month of the Jewish year, which follows a lunar cycle.

Teshuvah (lit. “return”)

Often translated as “repentance.” It is one of the central themes and spiritual components of the High Holidays.

D’vash

Honey

Ugat D’vash

Honey Cake

Ka’ra

stands for bottle gourd in Moroccan, and in Hebrew, The word “Ka’ra” also means “to tear up”.

Karti 

Leeks in Aramaic

Salka

Beets in Moroccan

Rubia

Long beans in Moroccan

Tamar

Date in Hebrew

Rimon

Pomegranate in Hebrew

Tapuach

Apple in Hebrew

Ketiva vachatimah tovah: (lit. “may you be inscribed and sealed for a good year”)

The traditional greeting in the weeks prior to Rosh Hashanah

Gmar Chatimah Tovah

The traditional greeting after the first night of Rosh Hashanah and before Yum Kippur

Kiddush 

The blessings recited over a cup of wine before the meal on the eve of the Sabbath or of a holiday

Selichot (also Selihot)

Prayers for forgiveness

Shabbat Selichot: 

The Sabbath preceding the Jewish New Year (Rosh Hashanah)

Shofar 

an ancient Jewish instrument made out of a horn of a ram. Sounded during the month of Elul, on Rosh Hashanah, and at the end of Yom Kippur.

Yom

Day 

Yom Tov 

General term for the major Jewish festivals.

5 simple ways to use Fiery Feta Dressing at home

 

In case you missed some pretty spicy news, Chop’t, a nationwide creative salad chain, released a seasonal Fiery Feta Dressing made with none other than New York Shuk’s Signature Harissa (learn more our collaboration here and Harissa here). The dressing is creamy, tangy with a touch of peppery heat.

Fiery Feta Dressing completes the Ultimate Greek Salad, but it’s also sold in individual bottles so you can experiment with its flavors at home.

So, if you picked up a bottle of the Fiery Feta Dressing (or want to buy it here) but have zero ideas of how to use it, look no further!

Let’s get cookin’…

Burger Sauce

Put the good ol’ mustard down, try Fiery Feta instead.

Oven-baked Potato Chips

Pro-tip: Serve these bad boys alongside your burger or literally anything else

Roasted Cauliflower

Or any other roasted veg!

Chicken Schnitzel

Serve it with mashed potatoes for a no-fuss dinner or simply slice & dip & snack for a lighter fare.

Salad! (duh)

Crunchy veggies and this velvety dressing is a sensational combo.

All photos by Maria Midoes

CHOP’T x NEW YORK SHUK

 
 

We couldn’t be happier to announce that for a limited time, Chop’t, a restaurant chain famous for its tasty & creative salads, is releasing the Ultimate Greek Salad accompanied by a Fiery Feta Dressing made with our Signature Harissa.

One of the most special things for us about the partnership with Chop’t is that they took the time to seek out quality, authentic ingredients when bringing Middle Eastern and Mediterranean flavors to their menu.

When we moved from Israel to New York, we started New York Shuk as a way to bring the culture and flavors we love so much to our new community. This dressing introduces a whole new group of Chop’t eaters to these flavors, so they can start falling in love too.

And, here’s the fun part - bottles of Fiery Dressing are available for sale, so you can try it at home with your own recipes! 

We hope you love it,

XO

Ron & Leetal

 
 
 

FOR SALAD DEVOTEES FROM SALAD DEVOTEES

If you know us, you know that we eat salad on a daily basis, that’s why partnering with Chop’t, one of the nation’s beloved salad chains, is a partnership we’re so thrilled about. 

In fact, this is our second collaboration with Chop’t. In 2019, they released a Moroccan Market destination bowl that was made with our Preserved Lemon Paste. 

WHAT’S IN THE BOWL?

Ultimate Greek Salad - warm roasted Greek chicken, Mediterranean olives, crispy pita chips, grape tomatoes, fresh radish, English cucumbers, romaine, Chop’t blend (baby kale, kale, spinach, wild arugula, napa cabbage) all dressed with a Fiery Feta Dressing for that unexpectedly pleasant kick of heat.

WHAT IS HARISSA &
WHAT MAKES OURS SO SPECIAL?

After the feta, the main ingredient in the Fiery Feta Dressing is our Signature Harissa which brings a depth of flavor and a touch of heat to the sauce.  

Harissa paste is a piquant chile-based condiment native to North Africa, a staple in Tunisian, Libyan, Algerian, and Moroccan cuisines. New York Shuk’s Harissa honors our family legacy and heritage, this unique recipe is inspired by Ron’s mother Linor, who was taught how to make harissa by her mother after immigrating from Morocco to Israel

But even more than heritage, what really sets our harissa pastes and spice blends apart is their pure flavor and composition. We never allow unnecessary ingredients like red bell peppers or tomatoes to bulk up the mixture. And we carefully source every ingredient that ends up in our jars, from the sun-dried chiles to the spices. Most importantly, we work in small batches to ensure consistent and delicious quality in every spoonful.

Watch how we make our harissa!

 

5 easy summer recipes | how to incorporate spices w/ seasonal produce

 

Here are some of our favorite ways to incorporate Za'atar, Ras el Hanout, and Baharat with seasonal summer vegetables.

Za’atar

  • Great to sprinkle over fresh or roasted vegetables

  • Try our Crispy Za’atar Potatoes with a Tzatziki Dip. Swap other vegetables in place of potatoes – carrots, squash, eggplant, and cauliflower are all delicious!

  • Sprinkle over soft cheese, hummus, Labane and other dips

  • Make za’atar croutons with stale bread, or make Za’atar Pita Chips.

  • Make a za’atar vinaigrette for summery salads – beautiful on fresh greens, or a plate of sliced tomatoes.
    Za’atar Vinaigrette

    • 6 tablespoons Extra Virgin Olive Oil

    • 3 tablespoons New York Shuk Preserved Lemon Paste

    • 5 teaspoons New York Shuk Za’atar Spice

    • 4 tablespoons Apple Cider Vinegar (optional)


Baharat

Sprinkle over vegetables and roast or grill; try eggplant, sweet potatoes, zucchini, carrots, or cauliflower.

  • Try our Roasted Eggplant Salad

  • Add to your ground meat for burgers, meatballs, or kebabs 

  • Sauteé mushrooms and shallots in a pan with garlic and baharat. Enjoy it as a side dish or put it on hummus!

Ras El Hanout

Wondering what to make with Ras El Hanout? We put together some tips and ideas to incorporate this versatile spice into your everyday dishes.
Check out 8 Ways to Use Ras El Hanout.


 

Corn & Lettuce Salad with
Za’atar Vinaigrette

Remove the corn kernels from the cob and pan fry with olive oil or butter until tender, and set aside. Chop up lettuce, add finely chopped scallions/chives or other herbs you prefer, and add the corn–slowly mix in the vinaigrette to taste and serve. Voila! 

 
 
 
 
 
 

Eggplant Baharat Toast with
Tahini & Egg

Peel the eggplant, slice into thick pieces and drizzle olive oil, salt, and baharat. 

Roast until soft and golden. Cut a thick piece of bread and drizzle with tahini sauce, add the eggplant, and top with a soft-boiled egg and scallions.

 
 
 
 
 
 

Zucchini & Ras El Hanout Shakshuka(ish)

Chop the zucchini into slices and sautée in a pan with olive oil, salt, and a sprinkle of Ras El Hanout. Once they begin to brown, add scallions and pieces of Havarti cheese (optional). Mix, and crack in a few eggs. Sprinkle salt and Ras El Hanout until the eggs are slightly set and the cheese is melted & crispy (the cheese bits on the bottom will get crispy while the cheese on the top layer part will become melted). Serve with fresh bread.

 
 
 
 
 
 
 

Ras El Hanout Carrots & Harissa

Roast or Boil the carrots until soft (but still with a bite to them). Toss with olive oil, salt, and Ras El Hanout. Serve on top of our Signature Harissa or Harissa with Preserved Lemon & garnish with cilantro or your fav herb of choice.

 
 
 
 
 

Shishito Peppers with Za’atar

In a hot pan sautée the shishito peppers with a touch of olive oil until they are soft and blistery.
Toss in the Za’atar Vinaigrette from above or just season with salt, za’atar and a squeeze of lemon.

other favorite seasonings alternatives: Fiery harissa or Herby harissa (or a mix of both!) would work great here.

 

All Photos / Videos in this post are by Maria Midoes

In conversation with Leah Koenig

 

Leah Koenig is an expert in Jewish Food, she’s been writing about it for over a decade. Leah shares her passion for global Jewish cuisine with thousands of her followers in her weekly newsletter, The Jewish Table. A place meant to connect and inspire people over their love of Jewish cooking and beyond. If, like us, you’re always curious about global Jewish cuisine, culture, and history, then The Jewish Table newsletter is the place for you. Her 15 Minute Gazpacho with Crunchy Sumac Croutons has been starring on our table since she posted it a few weeks ago. Leah is a contributor to publications like the New York Times, The Washington Post, Food & Wine, Tablet, Food52, and Epicurious and many more.

We met Leah in 2014 when she came by our apartment to interview us before a Purim pop-up dinner we did that year. Over our mutual love for all things (Jewish) food we connected, and consider ourselves lucky to call Leah a friend to this day. It's been inspirational to see her diligently work on putting Jewish food on the global map with her 6 cookbooks (!!)

Leah’s cookbooks include: The Jewish Cookbook, Modern Jewish Cooking, Little Book of Jewish Sweets, Little Book of Jewish Appetizers, Little Book of Jewish Feasts, The Hadassah Everyday Cookbook, and her upcoming book Portico: Cooking and Feasting in Rome's Jewish Kitchen (W.W.Norton) set to be published in Fall 2023 (we can’t wait!)

Leah generously offered a limited-time 20% off code for the New York Shuk fam! Highly recommend for you to sign up before the offer expires on 7/25/22.

(plus, Leah’s subscribers might get an exclusive discount code for to the NY Shuk online store 😉 )

Name: Leah Koenig
Occupation:  Food writer and cookbook author
Residency: Brooklyn, New York

  • What is your favorite smell?

Oh, I have so many! But catching a whiff
of freshly ground cardamom always feels like a particular kind of
magic.

  • What do you consider your greatest achievement?

My forthcoming cookbook, Portico: Cooking and Feasting in Rome's Jewish Kitchen (W.W.
Norton) feels like my greatest professional achievement. The book
won't be published until the Fall of 2023 - so I don't want to jinx
anything! - but of all my cookbooks, this one feels the most deeply
personal, the most historically and culturally substantial, and
(hopefully) the most impactful in how it shines a light on Rome's
extraordinary Jewish community and cuisine.

And from a personal standpoint, it definitely doesn't feel right to
call my kids "achievements." But I get so much joy watching Max (8)
and Beatrice (3 1/2) discover and grow into themselves.

  • What's your favorite restaurant/ cafe/ bakery?

I go to B&H Dairy more than any other restaurant in the city. So many
moments of my life in NYC (and the lives of so many others over the
decades!) have been punctuated by, celebrated with, or consoled over a
bowl of their hot borscht and a plate of fried pierogi with sour cream
and apple sauce, or their perfect tuna salad sandwich with its soft
challah and an obscene amount of crunchy shredded lettuce.

  • What's your go-to comfort food?

Noodles (ideally macaroni) + salted
butter + black pepper + grated parmesan, always served in a bowl with
a spoon. I always eat one more bowl than I want or need, but I never
have any regrets.

  • Where do you shop for specialty food items?

If Kalustyan's invited me move into their bulk dried lentils aisle, I
would absolutely take them up on the offer. I also love Sahadi's (and
their gorgeous Industry City location in particular), and once
embarrassed myself by weeping in Schaller & Weber because I was so
overwhelmed by the history and stories oozing out of the walls.

  • What did you eat for breakfast?

My breakfast ritual for the summer includes some variation of
sourdough toast spread with labneh or peanut butter, topped with
sliced stone fruit (usually a combo of plums, peaches, or nectarines,
depending on what we have), and drizzled with honey. It's so quick to
make and tastes like cake. I love it so much, I dedicated a newsletter
to it last summer.

  • Where in the world would you most like to live?

I moved to New York City in 2004 and, almost 20 years later, am just
as enamored with the city's energy and spirit as I was back then. But
I have a city crush on Montreal, and try to visit as often as
possible.

  • What is your favorite cookbook?

Impossible to choose! But I have been cooking a lot lately from
Claudia Roden's newest book, Claudia Roden's Mediterranean. Her roast
chicken with grapes is so simple and so good, and there's this salad
with green olives, chopped walnuts, parsley, scallions, and
pomegranate seeds that is mind-blowingly delicious.

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

I use your dried spices on a weekly, if not daily basis. NY Shuk's
Shawarma Spice is on particularly frequent rotation. I use it to dress
up roast chicken, roasted green beans, scrambled eggs, veggie chili...
It's incredibly versatile and adds so much flavor with literally no
more effort than shaking the bottle!

 

What is a tagine?

 

In North Africa the word tagine has two meanings, it’s used to describe a succulent, stew-like dish, as well as the clay vessel it’s slow-cooked in.

Tagine - The Cookware

The Tagine has been at the core of North African cooking for hundreds of years. It’s known that Berbers, an ethnic group indigenous to North Africa, used tagine as a “portable oven”, allowing them to prepare food over the fire at any time while moving around.

The first written description of a “tagine-style” dish appeared in a collection of stories called One Thousand and One Nights (also known as “Arabian Nights”) back in the ninth century. 

Photo by Maria Midoes

Design

The design of the tagine is certainly remarkable in its unique appearance and practicality. The vessel is made up of two parts - a round, shallow base and a tall, cone-shaped lid sitting on top of it. 

Tagines come in a range of sizes, anywhere from small ones meant to serve 1-2 people to family-size pots, and even large ones to hold enough food for a dozen diners. 

The structure of the Tagine promotes a moist, hot environment for the food, resulting in a juicy, flavorful dish. After the ingredients are mixed with oil and spices in the bottom half of the pot, the base is tightly covered with its conical lid. Afterward, the tagine is placed over low heat for several hours. Then, magic happens. All of the accumulated moisture rises into the dome, condenses, and flows straight back down creating a thick, rich sauce and tenderizing the meats and veggies. 

Tagine doubles as a serving plate. Simply, take off the lid and serve the steamy, aromatic dish to your guests.

What are tagines made of?

Historically, tagines are made out of earthenware or unglazed clay. When it comes to slowly-simmered dishes, clay is highly praised in cooking.

The porous nature of clay helps to trap moisture and retain natural juices and oils from food. As a result, you end up using a minimal amount of oil but achieve an incredibly moist dish. Clay helps preserve the taste of meats and vegetables cooked in the tagine as well. 

Also, clay is a heat insulator, it captures and maintains the temperature of a dish for a long period of time. No need to worry about serving your guests a cold dinner!

Paula Wolfert on Clay Pot Cooking

Photo by Claire Bloomberg

Photo by Claire Bloomberg

Paula Wolfert is an American cookbook author and food expert, recognized for introducing American cooks to the rich flavors of Mediterranean and North African cooking. Over her 50 year career, Wolfert wrote 9 books on the regions, became a five-time James Beard Award winner, and won the Julia Child Award 3 times. Besides her extensive knowledge of Moroccan food, Wolfert is known for being the queen of American clay-pot cooking. In her book, Mediterranean Clay Pot Cooking, she explores why “most food—and Mediterranean food in particular—tastes better cooked in clay”.

If you wish to learn more about Paula’s book and her love for using clay in cooking, we suggest reading this article.

Tips for Cooking in a Tagine

  • Tagines don’t handle sudden temperature changes and might crack.

  • Make sure to check if your tagines requires “seasoning” prior to use.

  • Avoid using highly decorative clay tagines.

  • Make sure you place the tagine above the heat source, not directly on top of it.

  • Be patient! The result is worth it, trust us

Tagine - The Stew-like Dish

Tagine is a stew-like North African dish, made in a (you guessed it) tagine. Typically, it’s a variety of meats and vegetables simmered for a long period of time in lots of liquid (most often oil or butter), generously seasoned with herbs and spices such as ras el hanout, harissa, preserved lemons, and dried fruits like raisins and apricots. Tagines transform even the toughest pieces of protein into tender, juicy goodness.

Video Courtesy of Our Place

One of the earliest and most known descriptions of cooking Tagine is the one from Ibn al-Adim:

“Boil the meat and fry with fresh coriander, onions and hot spices and a little garlic. Then pick out the fennel hearts and cut in half. Put over the meat. Put back some of the broth on it along with sheep’s tail. Boil until cooked and the broth has been absorbed. Remove [from the heat].

— Ibn al-Adim, Kitab Al Wusla

*It is important to point out that a Tunisian tagine is a completely different dish. Tunisian tagine resembles something similar to that of a french quiche without its shell or a frittata.

How To Make a Tagine with Chef Mourad Lahlou

 

Watch chef Mourad Lahlou prepare his take on the classic Chicken & Olives Tagine. Our Preserved Lemon Paste and Ras El Hanout would make the perfect addition in this recipe : )

Let’s get cookin’

Now that we’ve talked about the background and technical aspects of Tagine, it’s time to take this conversation to the kitchen! Keep reading for some of our favorite recipes to make in your tagine or slowly-simmer in a pot.

Chicken Tagine with Chickpeas in Matbucha Saffron Sauce

Photo by Maria Midoes

Photo by Maria Midoes

Moroccan Fish in Tomato & Harissa Sauce

Photo by Maria Midoes

Photo by Maria Midoes

Braised Chicken with Harissa & Olives

Photo by Maria Midoes

Photo by Maria Midoes

Our Place Tagine / NY Shuk

In the beginning of July, Our Place, a popular cookware brand, notorious for its best-selling Always Pan, expanded its Traditionware Collection with a Moroccan Tagine. Each beautifully glazed tagine is unique, designed and handcrafted by artisans in Marrakesh.

We’re honored to have Our Place complement every tagine order with a bottle of our Ras El Hanout, a pantry staple in North African cooking.

Video Courtesy of Our Place

 

8 ways to use Ras El Hanout

 

Ras El Hanout, translating to Head of Shop, is a fragrant spice blend quintessential in Moroccan cooking. We created our Ras El Hanout so it can be the perfect complement to savory and sweet dishes alike. Are you still wondering What is Ras El Hanout? Then this journal post is for you!

Wondering what to make with Ras El Hanout? Here are some tips and ideas to incorporate this versatile spice into your everyday dishes.

 
 

Salads

  • Try sprucing up your go-to salad dressing by mixing in Ras El Hanout. This Broccoli Spoon Vinaigrette Salad by Beverly Kim will make even the most avid broccoli hater go back seconds thanks to the flavorful spiced-up vinaigrette.

  • This Roasted Cauliflower Salad with Chickpeas, Feta, and Herbs is one of the most beloved dishes on the menu at Central Provisions, a James Beard Award Best New Restaurant finalist. So, have no doubts - it’s beyond delicious! The recipe is slightly tweaked to accommodate home cooks, but still packs a ton of flavor. 

  • Moroccan Carrot Salad, is a staple in Moroccan cuisine, it’s super easy to whip up and requires just a handful of ingredients (literally, just carrots and spices). We also recommend sprinkling Ras El Hanout on a Moroccan Potato Salad to really elevate this simple side dish. 

 

Roasted Vegetables

 

Roasted Vegetables are the perfect side dish, but the typical salt & pepper combo can make even the brightest veggies feel dull and unexciting. Try out Moroccan Spiced Carrots by Minimalist Baker. Not a fan of carrots? Then sprinkle some Ras El Hanout on cauliflower. 

  • We won’t judge if the thought of mung beans and carrots in one dish doesn’t make your mouth salivate or heart pound in excitement. But after making this stunning Roasted Carrots with Mung Beans and Preserved Lemon Yoghurt recipe with Ras El Hanout by Hetty McKinnon, you are bound to fall in love with this combination.

  • Fries! Do we need to say more? Well, except for the fact that after making these fragrant, coated in Ras El Hanout Baked Fries, you will never go back to plain, boring stricks of fried potatoes.

 

Oven Baked Ras El Hanout Fries (Photo by Tina Dawson)

Roasted Carrots with Mung Beans and
Preserved Lemon Yoghurt (Photo by Hetty McKinnon)

 
 

Soups and stews

  • We love soups for many reasons - they’re versatile, easy to put together, and, simply, cozy! The vibrant Marak Katom (Orange Soup) by Leah Koenig is a delicious and satisfying fare in once, made from a variety of orange vegetable (hence the name), topped with tangy yogurt and a dash of Ras El Hanout to serve. 

  • Perhaps not as vibrant in color, but bright in flavor is this Roasted cauliflower & coconut soup seasoned with Ras El Hanout to balance out the richness of the coconut.

 
 

Orange Soup by Leah Koenig

 
 

Grains/Pasta

  • We don’t think we’ve ever encountered a person who doesn’t like pasta. So, we encourage you to set aside your parm and pesto, and let Ras El Hanout do all the heavy lifting, like in this  Moroccan Pasta by By Kylie Perotti. It’s super simple, packed with veggies, and, delicious

  • Couscous is a staple grain in Morrocan cuisine, so it’s almost a given that Ras El Hanout pairs perfectly with these little pearls of goodness. In the summer, we love making this Couscous, Cherry Tomato & Herb Salad by Ottolenghi as a simple side dish (or make it a meal by adding some chicken)

 
 

Moroccan Pasta (Photo by Kylie Perotti)

 
 

Rub for chicken & lamb, other meats

  • The acclaimed chef Marcus Samuelsson adds an unexpected twist to a typical Thanksgiving feast with his Moroccan spiced Turkey recipe. It’s juicy, and tender, and gets its unique flavor from Ras El Hanout and citrus mixture.  

  • We love chicken, it’s easily accessible and so simple to prepare on a weeknight. But it can also get quite bland and boring, that’s when we like to spice it up. 

    • Ras El Hanout Chicken Pitas recipe by Molly-Yeh is a fun twist on your typical chicken dinner, paired with a refreshing yogurt sauce and cucumbers. 

    • Remember the viral baked feta pasta trend? Well, try baked feta with Ras El Hanout Chicken Thighs for a healthy, protein (and flavor)-packed dinner. 

    • And, don’t be afraid to play around with known recipes and substitutions. For example, we like to switch up our Chicken Shawarma and Chicken Marinade by adding Ras El Hanout to the mix.

 
 

Chicken Shawarma (Photo by Maria Midoes)

 
 

Upgrade your favorite breakfast

Sundays are made for laid-back mornings and delicious breakfast shared with your loved ones. Some of our beloved morning sweets such as french toast, waffles, scones, sweet challah, and even pancakes pair beautifully with Ras El Hanout. For a healthier weekday breakfast, use it in your granola bowl, sprinkled on top of oatmeal or mixed in with overnight oats.

 
 

Ras El Hanout Waffles (Photo by Bobbi Lin)

 

Easy desserts

 

  • We can’t say no to a Chocolate-Chip cookie, it’s an undeniable classic. Make your cookies even more irresistible by adding Ras El Hanout and oatmeal. For Nutella fanatics out there, we suggest whipping up these Italian Hazelnut Cookies, made of homemade spiced chocolate-hazelnut cream sandwiched between crumbly, melt-in-your cookes. 

  • Celebrating a special occasion? Then, obviously, it’s cake time! Give your Carrot Cake a Moroccan Flare with a full tablespoon of Ras El Hanout. For a more laid-back, but equally scrumptious treat try our Choc-Chip Cookie Cake (it’s a cross between a giant cookie, cake, and blondies), or Molly Yeh’s Ras El Hanout Loaf Cake.

  • Have you ever heard of chocolate salami? This fudgy, chocolatey treat requires no baking and is so fun and easy to make!

Ras El Hanout Loaf Cake (Photo by Molly Yeh)

Baci di Dama/ Italian Hazelnut Cookies (Photo by Maria Midoes)

 
 

Beverages

You might be surprised, but Ras El Hanout is a stunning addition to drinks as well! It adds comforting spice to some of our winter favorites like Spiked Hot Cider, Hot Chocolate w/ Ras El Hanout even the Christmas staple, Eggnog. We do recommend trying out Hot Chocolate over ice on a hot summer day. If you’re looking for something more boozy and elegant, you won’t regret mixing up The Dancer. This sophisticated cocktail requires minimum effort, but will surely impress your party guests.

 
 

Spiced Cocktail (Photo by Maria Midoes)

Hot Chocolate w/ Ras El Hanout (Photo by Maria Midoes)

 

What is Ras El Hanout?

 

What is Ras El Hanout?

Ras El Hanout, translating to “head of the shop” is a combination of all the best spices into one. It’s a staple in Moroccan cooking thanks to its intoxicating aroma and deep, warming flavors. The spice blend is incredibly versatile, it adds a depth of flavor to rich stews and complements sweet dishes. 

Historically, spice vendors across North Africa would make Ras El Hanout to showcase the best spices they have to offer (hence its name). 

Ras El Hanout encompasses the many cultures incorporated into Moroccan gastronomy. Centuries ago, when European spice traders went on a search for spices in Southeast Asia, Morocco was often a stopover on their journey. For this reason, many Moroccans adopted a variety of spices into their food. 

 

The Recipe

 

Every family has its own version of the mix, these secret formulas get passed down from generation to generation. It’s unlikely you’ll taste one Ras El Hanout identical to another. Blends can range from as few as 5 to as many as 90 ingredients depending on the region, traditions, and available spices. The core of Ras El Hanout is cardamom, ginger, turmeric, coriander, and clove, from there - it’s all about playing around with spices, dried roots, petals, and leaves.

NY Shuk’s Ras El Hanout:

In every household, the secret formulas get passed down from generation to generation. Our family version of Ras El Hanout is pleasantly warm from turmeric & mace and ginger, and slightly sweet from cinnamon and star anise. 

It has always been New York Shuk’s goal to make our traditional flavors accessible to home cooks, and show the versatility of our products. We intentionally blended our Ras El Hanout to fit in both savory and sweet dishes. It fits perfectly in anything from a rich chicken stew to a fudgy, chocolate dessert. 

 

One-pot wonder | Our Place Tagine x NY Shuk Ras El Hanout

 

We’re proud to share that Our Place is pairing its latest launch, a hand-crafted Moroccan Tagine, with our Ras El Hanout spice blend. Through this collaboration, we aim to honor our roots and share the traditions of Moroccan cooking and impeccable craftsmanship.

Our Place is a cookware brand best known for its best-selling Always Pan, a revolutionary multi-functional cooking utensil created to replace 8 pots and pans in your pantry. While the brand’s Always Pan nearly broke the Internet and once had a 30,000-person waitlist, Our Place represents much more than the sum of its cult-favorite products.  For each collection, they globally source materials from small artisans and ethically-run factories to connect and empower home cooks of all cultures and backgrounds.

We’re honored to have Our Place complement every tagine order with a bottle of our Ras El Hanout. Ras El Hanout, translating to “head of the shop” is a combination of all the best spices into one. This pantry staple features the warming flavors ever-present in the kitchens of Morocco

It has always been New York Shuk’s goal to make our traditional flavors accessible to home cooks, and show the versatility of our products. We intentionally blended our Ras El Hanout to fit in both savory and sweet dishes. It’s a perfect addition to anything from a rich chicken stew to an indulgent carrot cake. 

 

NY SHUK & Jasper Hill Farm / Bringing our Middle Eastern flavors to your cheese plate

 
 
 

Photo by Lilith Spencer

It’s well-known that relaxing summer days are better savored while grazing your way through a charcuterie spread and sipping on a glass (or two, we don’t judge) of chilled wine.

To take your snacking game to a whole new level this summer, Jasper Hill Farm and NY Shuk teamed up on a limited-edition July Cheese Box. We matched a variety of supple, creamy, cheeses with zesty Za’atar Crackers and our bright, jammy, tomato-rich Matbucha. It’s a pairing that will give cheeseboard staples like fig jam and whole grain mustard a run for their money.

From a small town come BIG flavors

No need to book a flight to Europe to get a taste of outstandingly delicious cheeses, we have some local treasures in America.

Located in Vermont’s Northeast Kingdom is Jasper Hill Farm, a dynamic dairy farm with an on-site creamery; extensive, one-of-a-kind underground cheese aging cellars (and by extensive, we’re talking 22,000 square feet); and even a lab. 

Jasper Hill Farm produce their cheeses by bringing innovation and Vermont’s local community to the forefront of their craft. All of the award-winning cheeses are creamed and aged on-site, and made with milk from a herd of cows raised on their own or nearby farms.

 

Photo by Lilith Spencer

Photo by Lilith Spencer

Build a brighter, bolder bite

It’s a rare sight to see funky and punchy, or, on the other hand, soft and gooey cheeses mingling together with Middle-Eastern flavors. So, our collaboration with Jasper Hill Farm is the ideal opportunity to introduce cheese-enthusiasts to some of our favorite spices and condiments. 

Along with mixed-milk washed-rind Eligo, a wedge of Whitney, and Little Hosmer, and Agrumato Citron Olive Oil from Abruzzo, you can find our Signature Matbucha and Za’atar Crackers in the July Cheese Box. 

Cheese and crackers go together like peanut butter and jelly, it’s a classic combination. Zesty and herby Za’atar spice blend adds that exciting, new twist to the mix. While the ripe, vibrant, and slightly tangy flavors of Matbucha balance out the richness of the cheese.  

Be bold and adventurous while playing around with the pairings to find your perfect bite. 

Don’t miss the chance to build a cheese board of your dreams!

The last day to order the boxes is July 11

(but we don’t recommend waiting until last minute)

Photo by Lilith Spencer

 

The ultimate guide for adding preserved lemon in your desserts & cocktails.

 

Preserved Lemons are not common in sweets, but they add that irresistible complexity, mild saltiness, and a pleasantly refreshing zing to a dessert.

If you are looking to experiment with flavors and amp up your desserts game this season, then this list of sunny, deliciously unique desserts featuring Preserved Lemons might just be what you are looking for.

 
 
 
 
 
 

Lemon Bars

We’re not here to waste your time with a traditional lemon bar recipe. Let’s crank it up a notch with some preserved lemon fun(k)

Preserved. Lemon. Bars. Just imagine the umami-rich taste of Preserved Lemons in a lemon bar. It balances out the usual intense sweetness of the dessert. This recipe from Food52 by Rebecca Firkser is salty-sweet, well-balanced, and feels super special-occasion worthy. Need we say more!?!

(Photo by Nasim Lahbichi)

(Photo by Ty Mecham)

If the recipe above doesn’t convince you to use preserved lemons in lemon bars, try these Tangy Preserved Lemon Bars by Nasim Lahbichi. These bars are playful, zesty, and pleasantly sweet. We appreciate this recipe even more for it being a no-bake and vegan-friendly option. Hello, the perfect summer party treat!

Preserved Lemon Ice Cream

Is there anything better than ice cream on a hot summer day? This homemade Preserved Lemon Ice Cream by Yossy Arefi is unlike anything you would get from an ice cream truck around the corner. The unexpectedly sweet and sour notes perfectly balance out the sweetness of the creamy base. Arefi suggests serving it scooped with a drizzle of fruity olive oil and a sprinkle of sea salt to garnish.

(Photo by Yossy Arefi)

Preserved Lemon Meringue Cake

(Photo by Alex Lau)

If Claire Saffitz, the dessert queen herself, uses (and loves) preserved lemons in her bakes, that means preserved lemons belong in desserts. Period. In her Preserved Lemon Meringue Cake, Claire incorporates preserved lemons directly into the cake batter. The end result is a perfectly lemony, slightly floral sponge that balances out the richness of sweet Italian Meringue. One of the comments states “Imagine eating a lemon candy droplet but in light cake form”, and we’re here for it

Preserved-Lemon Tea Cake

The Bon Appetit Preserved-Lemon Tea Cake by Zaynab Issa is oh, so lemony and bright! Instead of packing in tons of fresh fruit, Issa uses Preserved Lemons to bring out that powerful citrus flavor and a light touch of brininess. This tea cake is very easy to whip up but guaranteed to be a showstopper thanks to its irresistible flavors and sunny appearance.

(Photo by Emma Fishman)

Preserved Lemon Crinkle Cookies

(Photo by Mj Kroeger)

As if crinkle cookies couldn’t get any better, Jesse Szewczyk’s Preserved Lemon Crinkle Cookies recipe from Food52 is a true game changer! The hack to elevating this classic treat is a subtle umami flavor that comes from, you guessed it, preserved lemons used in place of salt! Brilliant!

Preserved Lemon Poppyseed Labneh Cheesecake

This Preserved Lemon Poppyseed Labneh Cheesecake by Kathryn Pauline (creator of Cardamom and Tea) is like a sophisticated, fashion-forward sibling of the traditional cheesecake. Labneh, a thick, creamy strained yogurt, creates a light, fluffy texture and brings a slight tang to the dessert. Preserved lemons are fragrant and build up the lemony flavor in the most unexpected, but pleasant manner.

(Photo by Kathryn Pauline)

Preserved Lemon Pie

Who doesn’t love pie? It’s truly one of the most beloved sweet treats across the country. In his Preserved Lemon Pie recipe, Alex Testere from Taste adds a Middle Eastern flare to an American classic.

Preserved-Lemon Pudding with Basil Syrup

(Photo by John Kernick)

This Food & Wine Preserved-Lemon Pudding with Basil Syrup recipe by Justin Yu gets is rich, perfectly balanced with sweet & savory notes, and brightened up with layers of lemon flavors. Straightforward in preparation, this pudding is set (no pun intended) to awe your guests.​


Strawberry & Preserved Lemon Lassi

This Strawberry & Preserved Lemon Lassi by Aimée of Simple Bytes is the best way to take advantage of strawberry season. Lassi is a traditional Indian-style yogurt-based drink popular across India. It’s thinner and lighter than a smoothie, a perfect refresher treat on a hot summer day. Making a Lassi is very easy, all you need is a high-speed blender and five minutes of your time. Traditionally, lassi is made with an addition of salt, but in this recipe, Preserved Lemons add that pleasant tangy, salty touch.

(Photo by Aimée Wimbush-Bourque)

PRESERVED LEMON COCKTAILS

(Photos by Maria Midoes)

Lemon Sting - Preserved Lemons & Rosemary Cocktail

The flavors of rosemary and preserved lemon in this cocktail are subtle & unique and they bring a whole new dimension to the world of cocktails.

Sunrise Ruby - Preserved Lemons & Grapefruit Cocktail

This refreshing cocktail marries two citrus flavors - lemons and grapefruits. We suggest making the syrup in advance so you can mix the ingredients together and enjoy the summery drink in no time. We can picture ourselves sipping on Sunrise Ruby somewhere on a rooftop on a summer Friday night.

(Photos by Maria Midoes)

(Photos by Maria Midoes)

Lemon Drop - Preserved Lemons & Honey Cocktail

Made with gin (or vodka if gin ain’t your thing), fresh lemon juice, and preserved lemon & honey-based syrup, this bright cocktail is lemony indeed.

In the mood for more? Check out our guide to
34 Ways To Use Preserved Lemon Paste.

 
 
 
 
 
 
 

Preserved Lemon Paste is the ultimate superfood

 

There are many reasons why we cannot imagine cooking without Preserved Lemon Paste. This zesty, sassy, and versatile condiment brightens up and balances out every dish with a lively zip. But, also, it packs a multitude of vitamins, minerals, and antioxidants, and gut-healthy probiotics thanks to fermentation. 

Keep reading to learn more about Preserved Lemon Health benefits below.

 
 

That’s another reason why using lemons in salad/salad dressing is so great (besides the obvious flavor enhancement), you get a boost of Vitamin C and allow your system to absorb more nutrients. Our Preserved Lemon Paste is the perfect way to boost the nutritional value of any dish with 1 tablespoon containing 9mg of Vitamin C (10% of Daily Value).

Gut Healthy Probiotics

Once sealed in a jar with salt and water (or lemon juice) lemons go through lacto-fermentation, one of the easiest and safest methods of preserving fresh produce. During this process, lactobacillus bacteria (already present in your fruit or veg.) multiplies and creates lactic acid as its by-product. The food becomes alive! (well, sorta) 

Probiotics found in fermented foods are incredible for your gut health and promote healthy digestion. As we know, your gut health has a direct impact on your overall body and immunity. So, regularly eating fermented foods is an efficient  (and delicious) way to boost your immune system and boost your metabolism.

Vitamin C Boost

Lemons house a ton of immunity-boosting Vitamin C (around 30 milligrams in one lemon, to be exact). Vitamin C is beneficial for our heart health, promotes collagen (the most abundant structural protein in our bodies) production, and has anti-inflammatory properties. 

( Quick history lesson: In the 18th-century lemons saved European sailors from scurvy, a deadly disease mainly caused by Vitamin C deficiency. Some say it was even more dangerous than an enemy’s attack. )

High levels of Vitamin C help our bodies absorb iron from plant-based foods. So, if you’re a vegan or follow a plant-based lifestyle, lemons are worth adding to your diet. 

High in Fiber

Kristy Del Coro in her article “I’m an RD, and Here’s Why Lemons Are One of the Best Foods to Eat for Longevity” mentions that to reap the most benefits of lemon, using it whole and consuming all parts of the lemon is the most ideal. 
We use whole lemons in our Preserved Lemon Paste; Juice, pulp, rind, peel and all. Since every part of the fruit is abundant in nutrients, not a single vitamin goes to waste when we make our preserved lemon paste.

For example, lemon pulp is high in soluble fiber, the main one being pectin. Dietary fiber is known to improve digestion and heal your gut health, oftentimes resulting in lowering blood sugar levels. 

Also, did you know that lemon peels (which are often discarded) are highly nutritious? They are rich in fiber, flavonoids, D-limonene, and contain essential minerals. So much good stuff!

 
 

Link to Resources

  • https://www.healthline.com/nutrition/collagen#what-it-is-and-use

  • https://www.bbc.com/news/uk-england-37320399

  • https://www.healthline.com/nutrition/6-lemon-health-benefits

  • https://www.medicalnewstoday.com/articles/283476

  • https://www.wellandgood.com/lemon-longevity/

Learn more about our Preserved Lemon Paste here. We put together an extensive guide talking the ingredient, its story, recipes (see 34 Ways to Use Preserved Lemon Paste) , and how we make our Preserved Lemon Paste.

 

Lemon Chicken Bowl is back: NY Shuk x Cava Collaboration

 

Rejoice Lemon Chicken Bowl fans, your favorite bowl is coming back for another delicious summer!

Cava is celebrating summer with the return of their Lemon Chicken Bowl. To make the salad extra bright and summery, they dressed it with a vinaigrette made with our Preserved Lemon Paste.

As we are preparing for the bowl’s comeback, we can’t help but get a bit nostalgic. So, we invite you to take a peek at the BTS of a photoshoot and barbecue we hosted for the Cava team at our back yard in Brooklyn, NY last June.

 
 
 
 

Inside the Lemon Chicken Bowl

In Summer 2021, Cava released their seasonal Lemon Chicken Bowl. It was light and refreshing, yet bursting with bold Mediterranean flavors - tangy, savory, and slightly sweet, it takes you on a culinary journey. The bowl combined some of our beloved ingredients like creamy hummus, rich feta, sweet and salty pickled onions, ripe tomatoes, crunchy cucumbers, and perfectly charred chicken. The Preserved Lemon Vinaigrette ( created specifically for this salad) truly brought together the entire dish, completing a balanced, fresh, and undeniably tasty summer meal.

The heart and soul of the Lemon Chicken bowl is the vibrant, juicy, and pleasantly salty Preserved Lemon Vinaigrette created with NY Shuk Preserved Lemon Paste at its core.

When you try the bowl for the first time, with all of the components mixed together and finished with a drizzle of the vinaigrette, it’s an explosion of flavors. The response following the bowl’s release was overflowing with positive comments. In fact, it became the top-selling curated bowl of 2021 (according to QSR), even surpassing the more familiar Greek Salad Bowl! Many fans nationwide praised the brightness of Mediterranean flavors and the unique taste of Preserved Lemons. When the Lemon Chicken Bowl left Cava at the end of the season, many Cava fans were sad to see it go.

So, rejoice Lemon Chicken Bowl fans, your favorite bowl is coming back for another delicious summer!

(available nationwide from June 6 through October 2)

 
 
 

Learn more about our Preserved Lemon Paste here. We put together an extensive guide talking the ingredient, its story, recipes (see 34 Ways to Use Preserved Lemon Paste) , and how we make our Preserved Lemon Paste.

 

A Look Inside our Preserved Lemon Paste | Sourcing Spotlight

Jose Trigeros @ Sespe Creek Organics

It’s no secret that at NY Shuk we take great pride in the quality of our ingredients. Remaining mindful of how and where we source each component is key to exceptionally vibrant and fresh flavors packed in each spice blend and condiment.

SUNSHINE IN A JAR

Our Preserved Lemon Paste is the prime example of how a blend of something so seemingly straightforward has enough character to compose a complex, unique flavor profile. If you take a second (literally, no more than a second) to review the ingredient list, it’s just lemons, freshly squeezed lemon juice, and sea salt. Yet, with a magic touch of time, ancient techniques, and premium, organic lemons, the result of this culinary alchemy leaves your taste buds dancing and your mind pondering.

To create the Preserved Lemon Paste, we source certified organic, non-waxed lemons from Sespe Creek Organics, a family-owned farm located in Ventura County, California. For over 25 years, this small, yet passionate team has been on a mission to deliver eco-friendly produce to the community. The farm is CCOF certified organic, meaning all of the crops are cultivated without any synthetic pesticides, fertilizers, or herbicides. Instead, they prefer to use compost, cover crops, and foliar sprays to promote soil health and release beneficial insects on a regular basis. It is particularly crucial for us to use organic, untreated lemons since the entire fruit is used to achieve the most luscious, scrumptious, jammy paste. Additionally, in order to ensure top-notch freshness of each batch, fruits are picked and packed to order, so we get the most delicious, aromatic, and ripest lemons for our products.

Martin Hernandez @ Sespe Creek Organics

8 MUST TRY CHINESE FOOD SPOTS IN NYC

 

Photo by Sandy Ching

Photo by Craig Whitehead

Eating Chinese food on Christmas is a Jewish-American tradition which began at the end of the 19th century in Manhattan’s Lower East Side. Back then in the LES, Jewish and Chinese immigrants lived in close proximity. The first mention of American Jews eating in a Chinese restaurant was in 1899 in the American Hebrew Journal. By 1936, the number of Jewish and Chinese restaurants on the East Side had grown considerably, and it became a habit for Jews to go out for Chinese food on Sundays. Since then, the practice of eating Chinese food on Christmas has become a way for Jews to secularly celebrate the holiday. Under kosher law, Chinese food is much safer to eat than many other cuisines, as the mixing of meat and dairy rarely happens.
—
In preparation for the notorious Jewish-American tradition of eating Chinese food on Christmas, we’ve asked two of our trusted foodie friends: acclaimed cookbook author Hetty Mckinnon and James Beard Award-Winning storyteller Liza deGuia what their favorite Chinese restaurants spots are in the city. We have listed them below—the locations range from multiple places around the city, so take notes for your Christmas takeout this year :)

 
 

About Hetty McKinnon:

Hetty McKinnon is a cook and food writer, with a passion for vegetables and community. Hetty is the author of four bestselling cookbooks: Community, Neighbourhood, Family and To Asia, With Love. She is also the editor and publisher of multicultural food journal Peddler and the host of the magazine’s podcast The House Specials. She now lives with her family in Brooklyn, NY.

Insta: @hettymckinnon Website: http://www.arthurstreetkitchen.com

 
 

Hetty’s Recs:

EAST HARBOR SEAFOOD PALACE

I am obsessed with East Harbor Seafood Palace in Sunset Park! This is some of the best dim sum in the city, and the bustling atmosphere and large dining hall reminds me of my childhood dim sum experiences.
714 65th St, Brooklyn, NY 11220

MEI LAI WAH

In Chinatown Manhattan, I love joining the queue (there's always a queue) at Mei Lai Wah for their amazing buns. Their 'famous bun' is a simple unfilled bun topped with sesame seeds and a sweet glaze and their barbecued roast pork buns are wait-worthy (according to my kids!). I love their fried cruller steamed rice rolls, Vegetables with Crispy Paper Rice Noodle Roll and coconut buns. 62 Bayard St. Manhattan, NY, 10013

CONGEE VILLAGE

(Chinatown Manhattan) Congee Village is a family favourite. It is proper Cantonese food, like the flavours I grew up with. Actually their menu very much reminds me of the food at my uncle's restaurant in Sydney. I love their chow mein and e fu noodles (springy and chewy noodles which are unlike any other noodle!). 100 Allen St, New York, NY 10002

WEST NEW MALAYSIAN

(Chinatown Manhattan) Lately, I have discovered a restaurant called West New Malaysian. My family love the beef rendang (which is hard to find in NYC), the roti is wonderful too, but my favourite is an unassuming dish named Homemade Tofu with Special Sauce - the fresh, just-made tofu is mind-blowing (I order it without the pork and shrimp). 46-48, Bowery, New York, NY 10013

Liza’s Recs:

About Liza deGuia:

Liza deGuia is a James Beard Award Winner, Emmy Nominee, and the founder of Food Curated, an award-winning docuseries which celebrates innovative food makers, chefs & small brands!

Insta: @skeeterny .
Food Curated Website: https://foodcurated.com

HWA YUAN

(Chinatown Manhattan) Hwa Yuan - When you want a more fancy sit-down Chinese Szechuan feast with great service and revived family recipes, I come here for expertly cooked Peking duck served at your table. It’s a place for big parties and celebratory meals. Not to miss, are the spicy whole fish in black bean sauce, the dry sautéed shrimp with chili pepper, double-sautéed pork belly, the house chili wontons, and the dry fried tangy crispy beef. 42 E Broadway. New York, NY 10002

YUNNAN FLAVOR GARDEN

(Sunset Park) Yunnan Flavor Garden - This no frills, mom and pop shop has a rotating clientele of community diners who come here for amazing noodle soup and delicious, full flavored dumplings. Don’t miss the Crossing Bridge Noodles Soup, it’s the house specialty served at the table with a mix of thinly sliced meats and herbs. The beef brisket noodles also goes down easy. Nice beefy flavors. All soups are a huge portion! I love the clean, beautiful broths and tender noodles that make you ooh and ahh. But, don’t leave without the pork & peanut cold noodles and sweet & sour wontons - full-flavored, rich meaty bites that will keep you coming back again and again. Just note, it’s cash only! 5121 8th Ave, Brooklyn, NY 11220

CHIKO

Chiko (Greenpoint) - This is my local unexpected spot for amazing, spicy dan dan noodles. This restaurant has a tiny menu of usually 5-6 items that rotates seasonally, but the dan dan has remained on the menu regardless because of its popularity. The chef has a special knack for the spices and seasonings here as the bowl really comes out with superior fragrant flavors. It wows your senses and warms you at the same time. Plus, the choice of noodles is soft and toothsome in all the right ways. A steal for $13. 954 Manhattan Ave, Brooklyn, NY 11222

SHANGHAI YOU GARDEN

Shanghai You Garden (Flushing) - My good friends all swear by the soup dumplings here at Shanghai You Garden. It’s a super busy restaurant with a very efficient staff. The menu is huge. You can get all your dim sum needs fulfilled here, but I just really love their soup dumplings. Unlike most places, the menu features a variety of soup dumpling fillings. Some pork, some veg, some seafood. You can even pick a mix & max steamer platter so you can try one of each. The dumpling skin I am very critical about, and these are super thin, tender and pliable, they don’t break apart when you reach for them. Plus the fillings are juicy, tasty with great soup to filling ratio. If you need to get your soup dumpling itch scratched, it’s worth a trip out to Flushing. Also not to miss, the big pan fried pork dumplings and the crisp scallion pancakes! 135-33 40th Rd, Queens, NY 11354

 

Feast of the Seven Fishes

 

Piece written by Anna Gershoni

Feast of the Seven Fishes is an Italian-American Christmas Eve tradition which gained popularity in the early 1900’s. There is lots of debate on the origin of “Feast of the Seven Fishes” and the significance of the number seven also isn't widely agreed upon. What is clear about this mysterious feast is the custom, to consume only seafood the night before Christmas as a way to abstain from meat or “eat lightly” because on Christmas Day there is lots of heavy eating. Today, the tradition is continued—although typically families do not strictly stick to seven dishes.

Culinary traditions stand at the forefront of New York Shuk’s values—So when I (👋 Hi, I’m NYSHUK team member Anna Gershoni—above is an image of my family from the 1950’s having one of our coveted feasts) mentioned how my Italian-American family celebrates Christmas Eve with the long standing tradition of this seafood feast—Ron and Leetal were all ears. While we do not make seven different seafood dishes, my family does go all out. My cousin Rain hosts the dinner, making a feast consisting of: stuffed clams, king crab, fettuccine with shrimp, some sort of large baked fish, and more Negronis than you could possibly imagine (once an outsider came to one of our dinners and had to leave early because they couldn't handle the level of our Negroni consumption—but we won't go into that). Below is our family recipe for Stuffed Clams:

Stuffed Clams by Gnagnarelli/Lampariello Family

Soak four dozen clams in ice cold water for 1 hour. This allows clams to breathe and in doing so gets rid of any sand in their shell. Rinse clams well after. Steam clams quickly until they just open. Remove Clams from shell. Mix clams with 2 cups bread crumbs, 4 large cloves garlic, 1/2 cup parsley, 1/2 cup pecorino Romano, 4 tablespoons melted butter, 2 tablespoons olive oil, and the zest from 1 lemon. Salt and pepper to taste. Stuff clam shells with mixture and bake in oven at 450 from 5 to 10 minutes. Serve immediately with lemon garnish.

I thought to bring a New York Shuk perspective to Feast of the Seven Fishes, so I’ve laid out (over seven 😉) seafood recipes that would be perfect for a holiday feast. Whether you’re here for holiday meal inspiration, seafood recipes, or just to learn about how others celebrate this time of year—we want to say Happy Holidays from New York Shuk and happy cooking!

STARTERS

 
 

TINNED FISH BOARD

Feeling like you need a break from “holiday-ified” food? Break open a tin of sardines, plate with New York Shuk x Hayden Flour Mills Harissa crackers, an egg, and any other fixings you think will pair--we promise, it will be a refreshing taste change. And since tinned fish is all the rage these days, whether for Christmas Eve or any occasion this season—if you’re having company over, start the evening out with a tinned fish platter. Your guests will appreciate having a “new take” on a cheese board! Sip on our Lemon Sting cocktail as you snack, and the vibes will be immaculate.

 
 

RED SNAPPER CEVICHE

This Red Snapper Ceviche with Preserved Lemon is a show stopper. It’s wildly bright with the citrus, jalapeño, cilantro, and fiery harissa notes. Adding this dish to your holiday menu will excite your palettes in a whole new way this season.

TUNA CARPACCIO

Tuna Carpaccio with Pumpkin Seed Chimichurri is another seafood dish you will want to be serving during the holidays. The flavors are so bold (thank you preserved lemon paste) that it will make your guests think they’ve stumbled into a five star restaurant.

FRIED SQUID WITH HARISSA MAYO

If you’re going to make Jamie Oliver’s Party Squid with Harissa Mayo and you have a big-food-loving-family (like mine) I would consider making a double batch so no fights break out over who gets more… These are crispy and oh so delicious when dipped in the harissa mayo (for a non-mayo dipping option you can also use straight up matbucha) I mean—who doesn’t love fried seafood?

Image from Jamieoliver.com

PASTA

Photo by Deb Lindsey

SPICY TUNISIAN SEAFOOD PASTA

This recipe for Spicy Tunisian Seafood Pasta from The Washington Post is the perfect pasta dish for the holidays if you’re a lover of all things seafood. Tomato sauce + seafood + spiciness = the most delicious pasta dish ever—and if harissa is the source of that spiciness, it's game over!

PRESERVED LEMON PASTA

For an easy way to incorporate fish into your holiday meals, topping anchovies (or any other tinned fish!) on our Preserved Lemon Pasta is a great optional add on. The anchovy flavor mixed with the preserved lemon paste will be a game changer!

SECONDI

MOROCCAN FISH IN TOMATO & HARISSA SAUCE

This Moroccan Fish in Tomato & Harissa Sauce is the definition of a special dish. The flavors of the spices & garlic, the piquant peppers from the harissa, and the texturally ideal slow cooked fish will satisfy everyone at your holiday table. Don’t forget to pair this with your favorite white wine!

SOLE FILLET WITH SPINACH & CHERRY TOMATOES

Sole Fillet in Hawaij Butter with Spinach and Cherry Tomatoes is a beautifully delicate dish that has the potential to even turn non-fish lovers to converts. The notes of Turmeric, Cumin, Black peppercorn, Cardamom, Coriander, and Clove in the Hawaij make this buttery fish warm and satisfying, perfect for the holidays or wintery months.

TUNA BALLS IN TOMATO, EGGPLANT, & HARISSA SAUCE

Tuna Balls in a Tomato, Eggplant, & Harissa Sauce. This dish is inspired by the flavors of Sicily, and is ideal for Feast of the Seven Fishes or any holiday occasion. The “fish-balls” are made with fresh tuna belly and spiced with Baharat, and the sauce has a kick to it with the addition of Signature Harissa and Herby Harissa. Lots of bold flavors come together in this comforting stew that hits the spot time and time again.

ROASTED SALMON

This recipe for Roasted Salmon only has two ingredients, it feeds 6 people, and it is mouthwateringly good. The preserved lemon brings a deep citrus flavor that injects an irresistible complexity to your dish without trying so hard. You can dress it up for a holiday dinner by adding any herbs of your liking and lemon slices. Give yourself the gift of an easy recipe this holiday season, it’s so delicious that you’ll be happy you did :)



SAUTÉED SHRIMP WITH MATBUCHA

Last but certainly not least, this Sautéed Shrimp with Matbucha is so easy and delicious and can technically be in any of these categories. Serve it with some fresh bread as an appetizer, put it over pasta, or serve it with rice and make it an entree. Whichever option you choose—you’ll fall in love with this dish. Perfect for a special meal or an easy weeknight option, matbucha = flavor packed, versatile recipes :)

 

12 Holiday Cookies (and more) with a Middle Eastern Flair!

 

While in our house we don’t celebrate Christmas…we do celebrate cookie season!! We’ve laid out some of our favorite recipes, perfect for this time of year. Happy Baking!

 
 

Madeleines With Kafe Hawaij & Orange Zest

Madeleines are a traditional delicate, spongey butter cake/cookie made in a distinct shell shape pan with origins in France.

The non traditional addition of both the Kafe Hawaij and orange zest in our recipe for Madeleines works wonders and when these come out of the oven its tempting to devour them all in one sitting. They are soft, light, floral, and feel especially nice for the holiday season.

Moroccan Spiced Ginger Snaps

PHOTO BY GENERAL MILLS

This Moroccan twist on a Classic Ginger Snap from Betty Crocker is exaaaactly what you need this holiday season! With the addition of Ras El Hanout (which contains Coriander seeds, Ginger, Clove, Black Cardamom and Turmeric) you’ll be left wondering why this spice hasn’t always been in the ingredient list for ginger snaps. We think you may return to this one for many holiday seasons to come.

Kafe Hawaij Baci di Dama

These hazelnut-y melt in your mouth delicious Baci Cookies are exactly what you want to be eating this time of year. The perfect flakey short bread cookies spiced with Kafe Hawaij are sandwiched around hazelnut chocolate goodness, yum— these will be the only kinds of baci you’ll want under the mistletoe…baci means kiss in Italian ;)

Photo by Joseph De Leo

Sumac+Vanilla Shortbread

Spice up your normal short bread cookie with this Sumac and Vanilla Shortbread Recipe from Epicurious by Sarit Packer and Itamar Srulovich. The sumac will add a tangy surprise you won’t be able to get enough of.

Chocolate-Salami

These quick, no-bake cookies (or Chocolate-Salami) are so fun and easy to make with kids for the holidays. The Kafe Hawaij or Ras El Hanout addition here complement the chocolate and give it a fancy upgrade. Serve with a digestif for the perfect after dinner treat.

Cinnamon Harissa Caramel Corn

Photo by Jon Melendez

Okay okay so we know this one is straight up not a cookie recipe but we couldn’t resist adding this Cinnamon Harissa Caramel Corn from Joy the baker!!! (We’d recommend Fiery or Rosey here!) Such a fun “adult” holiday treat (unless your child can handle spice like ours can…) Make a bowl of this and curl up with a cocktail and a holiday movie… now that sounds just right.

Hawaij Snickerdoodles

These Hawaij Snickerdoodles by Anna Ramiz for Food52 sound like comfort in a cookie. Perfect for the holidays, these buttery (Kafe) Hawaij cookies will make your home smell like a scented candle.

Photo by Anna Ramiz

 
 

Alfajores

A lovely thing to do for the holiday season is bake a batch of cookies as a gift—and these Argentinian inspired Alfajores are a delightful option! The Kafe Hawaij spiced dulce de leche filling is sandwiched between two perfectly lightweight cookies (also spiced with Kafe Hawaij), and rolled in toasted coconut. Alfajores are delectable—anyone would be pleased to receive a batch of these as a gift *raises hand subtly*… ;)

Za’atar Wedding Cookies

These Za’atar Wedding Cookies from the Los Angeles Times by Ben Mims look like a batch of cookies worth making. The notes of sesame in the Za’atar shine through so nicely in these powdered sugar goodies. Don’t let the name fool you, these cookies are great for any special occasion—including the holidays!

Photo by Leslie Grow

Choco-Chip-Cookie-Cake

Let us introduce the Choco-Chip-Cookie-Cake. You can dress it up for a fancy occasion by scooping ice cream on it and drizzling it with chocolate. You can also leave it all natural and enjoy the chocolatey, nutty, Kafe Hawaij spiced goodness—ideal for any holiday craving you might have.

Preserved Lemon Bars

Preserved. Lemon. Bars. Imagine the umami taste of preserved lemon paste in a lemon bar to balance out the usual intense sweetness that comes from this dessert. This recipe from Food52 by Rebecca Firkser is salty-sweet, well balanced, and feels super special-occasion worthy. Need we say more!?!

PHOTO BY TY MECHAM

Baharat Chewy Molasses Cookies

Photo by World Spice Merchants

When we found this recipe for Baharat Chewy Molasses Cookies by Sherrie from World Spice Merchants we were intrigued! Although baharat is most typically used in savory dishes, it contains cinnamon and allspice (and in ours, rose petals) which are the perfect holiday baking spices. The black peppercorn in the spice adds an unusual addition to baked goods that is don’t-knock-it-till-you-try-it good. If you are a fan of black pepper brownies these cookies are for you!

Thumbnail Image credit to @sugarsweetcookieco

 

Hanukkah Menu 2021

 

In our house, we love Hanukkah. Any holiday that suggests you eat doughnuts, is a holiday we like :) For us Hanukkah is not a sit-around-the-table kinda holiday but more of a gather-around-the-frying-pan kinda occasion. An excuse to bring family and friends together while eating latkes, doughnuts and light the menorah. This year we are so happy to share our curated Hanukkah Menu with you--we can’t wait to see what you end up making. Chag Sameach!

 

—SAVORY FRIED THINGS—

 
 

Latkas, Latkes, potato pancake, Levivot (latkes in Hebrew), whatever you want to call them—these guys are the stars of Hanukkah. They only come around once a year, but boy do they make their mark. Making (what feels like) a million little latkes throughout the Hanukkah season can feel tedious, so we found a hack. This recipe for our Giant Jerusalem Artichoke Latke makes two twelve inch pancakes—enough to satisfy the whole family—and then some.

 

Photo by Brett & Chantell Quernemoen

 
 

Molly Yeh’s Onion Jam Sufganiyot with Za’atar, Sumac, and Yogurt Powder is the ultimate savory donut. Packed with flavor (Za’atar and Sumac, now that’s a flavor combo we can get on board with) this donut is for the salty-over-sweet people.

 

Andy Baraghani’s Za’atar Chicken Cutlets with Cabbage Side Salad is a great option during the week of Hanukkah on a night when you’re looking for a festive meal that will come together quickly.

Photo By Laura Murray

 

Popletas are a Harissa flavored “potato dumpling” filled with meat. If you want to make something a little different than your regular latkes this year—these little pouches of deliciousness are what you’re looking for. Perfect for a special occasion, your loved ones will be raving about these for a long time coming.

When Ron was growing up, his mother created these Chicken Levivot as a way to use leftover chicken. It’s become a staple at the Arazis’ Hanukkah table. The pungent harissa sauce that accompanies the patties makes the dish even more festive.

Photo by Levi Brown

 

If you need a break from potato foods after a few days, we suggest these Spicy Cauliflower Latkes with Za’atar Aioli. Who doesn’t love a cauli-take on a dish?

 

—A BREAK FROM FRIED THINGS—

 

Gravlax with Rosey Harissa are a perfect addition to any Hanukkah spread, the sweet and floral notes in the Rosey Harissa will pair so well with the savory flavors of the latkes on the table. (Let’s make lox on top of latkes a thing).

There’s something about the Orange, Olive, and Harissa Salad that feels so fitting for a special occasion. The marriage of such opposing flavors somehow works so well—it’s a “different” dish that will stand out on your holiday table.

A simple lettuce salad with Preserved Lemon Paste dressing is a Hanukkah necessity. The brightness from the dressing will provide as a tastebud lifeboat against all of the fried foods on the table.

 

—SWEET FRIED THINGS—

 

Sufganiyot. Arguably the best part of Hanukkah. These Strawberry-Sumac filled Donuts are hard to beat. The Sumac provides a tangy flavor alongside the sweetness of the jam that makes these sufganiyot addictive—remember, save some for the rest of your family.

Molly Yeh’s Hawaij Coffee Donuts are a little stroke of genius. Let us explain: you eat donuts with coffee, you drink coffee with (Kafe) Hawaij, so a donut flavored with coffee and hawaij is everything you need in one little bite. And look how pretty they are! These tick all of our boxes.

 

Hanukkah means that Ron doesn’t need to find an excuse to whip up a batch of Sfinj. These luscious doughnuts are crispy on the outside and very fluffy and airy on the inside. They’re usually served dipped in sugar or honey, but we love to serve them with a saffron and cardamom syrup or Ras el Hanout spiked syrup. In Morocco they are a street food eaten all year long, but in the Jewish communities it was mostly a dish served for Hanukkah.

Ekmek Kadayif (Cream-Filled Doughnuts with Pistachios). These Turkish doughnuts have become a staple on our Hanukkah table. The fried doughnuts, which are denser than traditional American doughnuts, are soaked in a sugar syrup for 6 hours, then sliced and filled with lightly sweetened whipped cream and sprinkled with pistachios.

 

—ONE LAST SWEET THING—

 

Hanukkah gelt. You love it because it’s nostalgic and it’s fun to unwrap the little golden aluminum foil—but let’s get real, the chocolate doesn’t taste very good. Kind of like a watered down taste thats vaguely reminiscent of chocolate? We suggest making your own Hanukkah gelt this year! Sounds tedious? We promise it’s not. This recipe for Chocolate ‘Salami’ is so easy you won’t believe it, and it’s packed with taste and texture (the Kafe Hawaij addition here gives it a deeper flavor).
Ps. If you’ll miss the experience of “unwrapping” the chocolate, here’s a link for golden foil to wrap your homemade gelt in! Making your own gelt can be a fun experience for the whole family.