New York Shuk

New York Shuk Ron & Leetal Arazi // Creators of your Middle Eastern pantry essentials // Handcrafted harissa The Art of Couscous is a symbol of craftsmanship.

Our own story brought to New York City and like all good stories it involves food. Our goal is to create an interpretation of our own heritage; traditional Jewish middle eastern food. “Shuk” means market in Hebrew and for us the market is the core basis of a united community, a place for local culture and commerce to come together. With every journey we take, it is the market foods of our communit

y that travels with us. It is a labor-intensive process of Semolina flour that is sprinkled with water and rolled with our hands to form tiny granules of couscous. Unfortunately, the art of couscous was lost to the processed instant supermarket couscous.The Art of Couscous is one of many lost cultural culinary rituals. New York Shuk is here to keep our fresh homemade traditions alive and give us the opportunity to experience those lost artistry rituals.

Some things are better kept to yourself. Our Preserved Lemon Paste, for example. (But also… tell everyone.)
05/28/2026

Some things are better kept to yourself. Our Preserved Lemon Paste, for example. (But also… tell everyone.)

05/26/2026

Who decided harissa only belongs in “Middle Eastern” or “North African” food anyway? The best cooking happens in the mash-up — different cultures and flavors meeting in the same pan. That’s what we’re all about.

put the Fiery Harissa to work in a beef & broccoli stir fry and, well… watch for yourself ✨

Beef & Broccoli Stir-Fry with New York Shuk’s Fiery Harissa

For the Beef Marinade:
500 g very thinly sliced Flank steak(recommended to tenderize with a meat mallet)
1 tbsp baking soda
1/4 cup water
1/2 tsp salt
1/2 tsp black pepper
1 tsp New York Shuk’s Fiery Harissa
1/4 tsp garlic powder
2 tbsp sesame oil
3 tbsp low-sodium soy sauce

For the Stir-Fry Sauce:
1/2 cup low-sodium soy sauce
3 tbsp hoisin sauce
1 tsp gochujang
1 tsp freshly grated ginger
3 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp cornstarch
1 tbsp beef or onion soup powder
1 tsp of New York Shuk’s Fiery Harissa
1/3 cup water
1 tsp ground black pepper
1 tsp salt

For the Stir-Fry:
2 packs udon noodles (200 g each) or 400 g of any noodles you like, follow cooking instructions by the Manufacturer 
10–12 small broccoli florets (bite-sized)
1/4 cup water

Instructions:

Marinate the beef:
In a bowl, mix the beef with all the marinade ingredients. Set aside.

Prepare the sauce:
In a separate bowl, mix all the sauce ingredients.

Cook the beef:
Heat a wok or large pan until very hot (about 2 minutes, until slightly smoking). Add a little oil and stir-fry the beef until sealed and browned on all sides (4–5 minutes). Remove and set aside.

Cook the broccoli:
In the same hot wok, add the broccoli and stir-fry for 1–2 minutes to get a light char. Add 1/4 cup water and stir, and let the liquid evaporate—this will slightly soften the broccoli.

Combine everything:
Return the beef to the wok, add the noodles, pour in the sauce, and mix well. Cook for 3–4 minutes until everything is coated and flavors are well combined.

Final touch:
Taste and adjust seasoning (salt & pepper if needed).

A seriously addictive dish. Enjoy 🤍🔥

Smoke. Char. Harissa. Preserved lemon.Basically the official smell of our backyard all summer long. Five easy grill reci...
05/22/2026

Smoke. Char. Harissa. Preserved lemon.
Basically the official smell of our backyard all summer long. Five easy grill recipes built around our favorite flavors.

Swipe through and decide what’s hitting the grill first 🔥

For the mom who adds lemon to everything. Preserved lemon paste. Done. 🍋Even agrees.
05/05/2026

For the mom who adds lemon to everything.
Preserved lemon paste. Done. 🍋

Even agrees.

05/04/2026

When in doubt… cozy, saucy meatballs. Always.
Once you try it with ras el hanout, there’s no going back.
Thank you for this one 🤍 Recipe below!

Ingredients:
For the meatballs:
800 g ground beef (preferably 20% fat)
1/2 small-medium yellow onion
2 garlic cloves
1/2 small green chili pepper
1/2 cup cilantro
1/4 cup parsley
1/3 cup breadcrumbs
1 large egg
1 tbsp Ras el Hanout from New York Shuk
1 tbsp cumin
1 tbsp Moroccan paprika in oil
2 tbsp soda water (liquid, not powder)

For the sauce:
1/2 onion (remaining from above), diced
3 garlic cloves, crushed
1/2 small green chili (optional)
1 can green olives, pitted
2 ripe tomatoes, cut into large chunks
2 tbsp Moroccan paprika in oil
1 tbsp Ras el Hanout from New York Shuk
1 level tsp turmeric
1 tsp date syrup (silan)
1 tsp pomegranate molasses
2 tbsp tomato paste
Salt & black pepper to taste
3 cups water

Instructions:
Prepare the olives:
Drain and rinse the olives. Place them in a small pot with water and bring to a boil. Drain.
Repeat this process 3 times to remove bitterness.

Make the sauce:
In a wide pot, drizzle a generous amount of oil.
Add the diced onion and sauté until golden and soft.
Add garlic and chili, stir briefly, then add the tomatoes.
Add the spices, silan, pomegranate molasses, and tomato paste. Mix well.
Pour in the water and add the olives.
Cover and let simmer on low heat.

Prepare the meatballs:
In a food processor, blend the parsley, garlic, cilantro, and chili.
In a bowl, combine this green mixture with the rest of the meatball ingredients.
Knead well for a few minutes until fully combined.
Shape into plump meatballs.

Cook the meatballs:
Option 1: Lightly sear the meatballs on all sides.
Option 2: Bake in a preheated oven (uncovered) for 10 minutes.

Final cooking:
Add the meatballs into the sauce.
Gently shake the pot so the sauce coats them.
Cover, reduce heat to very low, and cook for about 1.5 hours.

04/24/2026

Meet the flaky pastry of your dreams—burekas.

nailed it with this version: za’atar, cheese, and spinach, all tucked into layers of phyllo.👌

Cheese & Spinach Phyllo Pastry with Za’atar – the flavor that elevates everything…

Ingredients:
• 1 package phyllo dough (you won’t need all of it)
• Cooking spray or melted butter

For the filling:
• 350 g cottage cheese
• 200 g sour cream
• 100 g feta or Bulgarian cheese, crumbled
• 1/2 cup shredded yellow cheese
• 2 cups fresh spinach leaves, roughly chopped
• 2 green onions, chopped
• 1/2 small green chili pepper, finely chopped
• 2 large eggs
• A pinch of salt
• Freshly ground black pepper
• 1 tbsp za’atar spice from New York Shuk
For the topping:
• 1 large egg
• 150 g sour cream
To sprinkle on top:
• 2 tbsp za’atar from New York Shuk
• 2 tbsp sesame seeds

Instructions:
1. Prepare the filling:
In a bowl, mix together all the filling ingredients—cheeses, vegetables, eggs, and seasoning—until well combined.

2. Assemble the rolls:
Lay 2 sheets of phyllo on a work surface and spray generously with oil (or brush with melted butter).
Place a third sheet on top and spray/brush it as well (3 sheets per roll).

Using a spoon, place small amounts of filling spaced along the sheet (avoid placing it too close to the edges).

Gently roll into a log and place on a baking tray lined with parchment paper.
Repeat until you have about 4 bourekas rolls, leaving about 1/2 cm space between each roll.

3. Prepare the topping:
Mix the sour cream with the egg.
Pour and spread it over the rolls, making sure it seeps slightly between them. Sprinkle with za’atar and sesame seeds.

4. Bake:
Bake in a preheated oven at 200°C / 400°F (convection/fan) until golden on top, about 35–40 minutes.
Rotate the tray occasionally for even baking.

5. Enjoy!

Love a little cameo from our harissa on the pages of .This scampi is all harissa, white wine, lemon, and butter—the kind...
04/16/2026

Love a little cameo from our harissa on the pages of .

This scampi is all harissa, white wine, lemon, and butter—the kind of sauce that’s worth soaking up.

04/15/2026

Through , Liza deGuia () has been shining a light on food makers like us—and now she’s taking it nationwide.

This is the work we believe in—real stories, real makers, getting the platform they deserve.

Join her Community Potluck fundraiser on May 6 at to support food makers, public television, and the voices behind the food and stories we carry with us.

🎥

Moroccan carrot salad with our signature harissa at 🥕No sad salads. Ever.
03/30/2026

Moroccan carrot salad with our signature harissa at 🥕No sad salads. Ever.

Braised Lamb-Stuffed Artichoke Hearts, a Passover staple in our home.Seasoned with ras el hanout, a touch of preserved l...
03/26/2026

Braised Lamb-Stuffed Artichoke Hearts, a Passover staple in our home.

Seasoned with ras el hanout, a touch of preserved lemon, and slowly cooked until everything melts into each other, the lamb, the artichokes, the sauce.

Use fresh artichokes if you’re feeling ambitious. Frozen if you live in the real world. It’s a bit of a project, but worth every second.

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