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!


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



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.

NYSHUK first logo.

NYSHUK first logo.

New York Shuk circa 2016.

New York Shuk circa 2016.



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.


Don't miss out on this time sensitive promotion.


NY FIRST couscous week

Chef Alex Raij and her couscous & pisto dish. Photos by Maria Midoes

Chef Alex Raij and her couscous & pisto dish. Photos by Maria Midoes


‘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.

Shalom Japan steak & couscous dish. Photo by Maria Midoes

Shalom Japan steak & couscous dish. Photo by Maria Midoes


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.

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Baccarat Hotel lobster & couscous salad. Photos by Maria Midoes

Baccarat Hotel lobster & couscous salad. Photos by Maria Midoes

Chef Travis Swikard at Boulud Sud with his chicken tagine and couscous dish. Photos by Maria Midoes

Chef Travis Swikard at Boulud Sud with his chicken tagine and couscous dish. Photos by Maria Midoes



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.

Ron couscousing. Photo: Najwa Kronfel

Ron couscousing. Photo: Najwa Kronfel



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.

Ron couscousing. Photo: Najwa Kronfel

Ron couscousing. Photo: Najwa Kronfel


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



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!



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.



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




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 HarissaLekama and Tanzeya. So head over to our shop and refill your pantry.


Happy Hanukkah!

Ron & Leetal 



photo: Christine Han Photography

photo: Christine Han Photography

Hanukkah Party 2014

We love Hanukkah.
Any holiday that suggest you eat doughnuts, is a holiday we like. For us Hanukkah is an informal holiday, one where no sit down dinners are necessary just an excuse to gather family and friends while eating latkes, doughnuts and lighting the menorah. This year we were lucky enough to host our closest friends and family in our new home in Bed-Stuy, Brooklyn.

We were completely honored to have our party featured in Food and Wine magazine website accompanied by some of our favorite Hanukkah recipes that we shared with the readers; Chicken 'Levivot' with Harissa Sauce, Giant Jerusalem Artichoke Latkes, Sfenj (Moroccan Doughnuts), Ekmek Kadayif (Cream-Filled Doughnuts with Pistachios)

All the beautiful pictures taken in this post are by photographer Christine Han.



Ron and Leetal

PS. As a token of our appreciation we would like to offer you FREE SHIPPING on our holiday special;
our collaborations with ceramic artist Shino Takeda. Valid until the end of the day (Tuesday, 11:59 EST )


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Harissa is the new sriracha


We have been lucky to be chosen by Food & Wine magazine as part of their Best American Artisans series. That is a big big..HUGE honor for us!
Liza of food. curated spent the day with us to get a glimpse as to how and why we make our Harissa. Click on the picture below and it will take you straight to our Harissa page where you can watch what she captured so beautifuly.

(if you are not familiar with her work yet, make sure you check her out- her videos are addictive) 

    screenshot from Food &Wine website

    screenshot from Food &Wine website


All things couscous...

Make sure you keep on eye out for our new couscous page coming up next week, we are so excited to share it with you. Finally, all your questions about couscous will be answered. Until then, here are 3 things you don't know about couscous from yours truly as written in Food & Wine expert guide.


Upcoming classes alert!

We have few classes scheduled at Havens Kitchen and at Whole Foods Bowery culinary center.
We will be teaching The Art of Couscous Making and a special class 'All About Harissa'.
This class, a first of its kind, is dedicated solely in showing you the best and varied ways to use Harissa.
Once you learn how to use this magical ingredient to get that special oomph in your cooking
it will really be your secret weapon :)

We want to share with you a fun recipe!

The morrocan name for it is ‘kwari bilbeid’ but we just call it by the simple name of ‘Surprise Meatballs’. Truth be told, when hearing about this dish for the first time I wasn’t really sure about the addition of an egg in my meatballs. But when something works, you just don’t ask any questions!
a perfect comfort dish for winter days. Enjoy!

’Surprise' Meatballs

For 15 meatballs balls:

15 quail eggs
500g ground beef
1 slice of white bread
1 egg
1 tsp. cumin
½ tsp. cinnamon
1 tsp. salt
½ tsp. black pepper
2 tsp. NYSHUK Harissa

For Tomato sauce:

4 garlic cloves, minced
6 tbsp. oil
3 tbsp NYSHUK Harissa
8 large tomatoes, grated

1. Tomato sauce- sauté garlic with oil in a frying pan for 2-3 minutes, making sure you closely watch the garlic so it doesn’t burn. Add the Harissa while continuing to cook and mix  for another minute. Add the tomatoes and season with salt. Bring to a boil and let simmer for 10 minutes.

2. Boil a pot of water and cook the quail eggs for 4 minutes. Peel them and set aside.

3. Meatballs- soak the white bread in water, squeeze the liquid out and grate. In a bowl knead well the meat, bread, egg, spices and Harissa. Gently roll meat mixture into 16 equal-sized balls. Place 1 quail egg in the center of each meat portion and gently shape into balls. Place in the tomato sauce and cook for 15 minutes until meatballs are fully cooked.

4. If you feel like going the extra mile, I like to serve it with thinly sliced fried garlic, a nice crunchy element. (it's just as tasty without). Serve over rice, couscous or just with a nice piece of fresh bread.

Happy Friday!


Ron & Leetal