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Preserved Lemon Paste from New York Shuk

New York Shuk

Regular price $18.95 Sale

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Salt-Preserved Lemon Purée

New York Shuk's Preserved Lemon Paste captures the flavor-boosting power of salted-preserved lemons in a smooth, spoonable form—no rinsing or chopping required. Made simply of puréed salt-cured lemons (that's right, just lemons, lemon juice and sea salt), their paste is bold and vibrant with a pleasing citrus funk. 

How to use

This Brooklyn-made preserved lemon paste brings a little bit of lemony magic to a variety of dishes. Here are four ways to add zip, zing and zest with just a spoonful and stir:

  1. Add a few teaspoons to plain yogurt with a glug of good extra virgin olive oil. Slather on a plate and top with roasted vegetables of any kind (we love carrots, honey nut squash, broccolini and zucchini, just to name a few). Slather onto a fish sandwich or use as a dipping sauce for oven fries.
  2. Punch up your marinades. Combine with za'atar and lots of garlic in this recipe for Slow-Roasted Leg of Lamb.
  3. Make a dressing—whisk a tablespoon of preserved lemon paste with extra virgin olive oil, a little extra fresh lemon juice and a touch of honey. Toss with bitter chicories and fresh herbs, use to dress potato salad or drizzle over grilled fish and seafood.
  4. Stir into pasta sauce—try this Pasta with Squid, Harissa & Herby Bread Crumbs.

About the producer

Shuk means "market" in Hebrew. For Ron and Leetal Arazi, chefs and founders of New York Shuk, the bustling outdoor Israeli markets represent the intersection between culture and community, two values they wish to share through their products. Based in Brooklyn, New York, the husband-and-wife team draw culinary inspiration from their combined Jewish, Moroccan, Lebanese, Turkish and Eastern European heritages to create vibrant pantry staples to enhance everyday cooking.

More Info

New York Shuk
United States
New York
10 ounces (283 grams)

Customer Reviews

Based on 2 reviews
Wowza...a zillion uses...even mocktails!

We loved preserved lemons at our house and discovered the NY Shuk paste earlier this year. It is fantabulous. In salad dressings, in braise poultry dishes, in marinades for beans to use as appetizers, with oven roasted or grilled fish or veggies and even in mocktails (see NYT Cooking recipe for Dirty Lemon Tonic mocktail and sub in a spoonful of this for the chopped preserved lemon). We just opened our third jar.

Deborah McGough
The Jury is Still Out

This is my first time using preserved lemon. A taste test was not good, but I continued with the recipe (citrus ginger chicken) and it turned out amazingly delicious! I will say that the pan clean up was a pain…what a mess! I will try again with a different recipe.