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Spices: Signature Harissa

$12.95

10 oz jar

This artisan made Harissa is handcrafted in small batches using the best-sourced sun-dried chili peppers. Spread it onto sandwiches and burgers, seasoning paste for grilled meats, poultry, and fish or stir it into your favorite soups, stew and sauces.

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Description: This artisan made Harissa is handcrafted in small batches using the best-sourced sun-dried chili peppers. Spread it onto sandwiches and burgers, seasoning paste for grilled meats, poultry, and fish or stir it into your favorite soups, stew, and sauces. Use NY Shuk's versatile Signature Harissa in your recipes for soups & stews, to flavor burgers, sandwiches & dips, season your salads, eggs & veggies. It's a great and tasty alternative to ketchup, sriracha or salsa. 

Heat level: Medium

Ingredients: Chili Peppers, Non-Gmo Canola Oil, Water, Apple Cider Vinegar, Garlic, Spices, Salt

Uses: We love harissa on just about anything we want to give a flavorful spice too. Here is a list of 13 recipes using harissa from Bon Appetit.  

Storage: Keep your oil in a dark, cool cupboard away from the stove or other heat-producing appliances. Once opened, you can refrigerate for a longer shelf life.
NY Shuk

NY Shuk

NY Shuk is an artisanal food company focusing on Sephardic and Middle Eastern Jewish cuisines. The co-founders are two Israeli-natives, living and cooking in New York City, their mission is to elevate and share the vibrant traditional foods they grew up eating. Their line of handcrafted pantry staples gives YOU the tools you need to bring true Middle Eastern flavor to your kitchen. The word shuk means "market" in Hebrew, and for them, the marketplace represents the center of a community - the meeting point where commerce and culture come together. They try to bring this communal energy, as well as the freshness of a bustling outdoor market to everything they do. In today's modern food culture, so many of our beloved traditional foods and culinary practices are being lost. That is why New York Shuk focuses not only on craftsmanship, but on keeping our edible heritage alive and evolving.

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