Cooking Sauce
Brooklyn — New York
Item #4041- 10oz
Item #4141 - Case (6 x 10oz)
This blend of dried chiles, garlic, and spices has been staple of Tunisian, Libyan, Algerian, and Moroccan cuisine since Latin American peppers came to the Middle East in the 16th century. Hand made by New York Shuk using an old family recipe, and only in small batches, it’s spicy but not hot from the blend of three different chiles. While it’s perfect with dishes inspired by the Levant, New York Shuk’s signature harissa is delicious with everything. (VE, GF)
Portland — Oregon
Item #2225 - 12oz
Item #2226 - Case (6 x 12oz)
In 2003, Nong Poonsukwattana arrived in Portland from Bangkok with two suitcases and $70. Within a few years she opened her food cart serving only Khao Man Gai, Thai poached chicken and rice, with a sauce made from fermented soy, garlic, ginger, thai chilies, vinegar, and sugar. It’s good on almost everything. (VE)
Brooklyn — New York
Item #4040 - 10oz
Item #4140 - Case (6 x 10oz)
Split lemons cured in salt are a staple of Levant cooking, and NY Shuk’s preserved lemon paste makes it even easier to add the citrusy, umami-rich flavor to whatever you’re making. For inspiration, check out their list of 34 different ways to use preserved lemon paste. (VE, GF)