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Spiced lamb meatball pita with chilli yoghurt, pickled red cabbage and coriander

As our new food operator Shuk settles in to EartH Kitchen, we asked the team at EartH what they would recommend trying from the new menu.

We’ve already heard from chef Mark Jankel, who told us a little about the stories behind Shuk’s Tel Aviv market food menu, but what about the staff favourites from our side?

Shuk salad with dried tomatoes, red and white endive, sliced fennel, apple, basil and jalapeño dressing

A main contender for staff choice pick has to be spiced lamb meatballs: it was the first response from EartH founder Auro Foxcroft and head of production Greg Phizacklea. The meatballs are made with lamb sourced from Ginger Pig, and we’re loving the combo of pickled red cabbage, mint, coriander and chili yoghurt packed in alongside it.

Shuk’s fish tagine pita with harissa, chickpeas, dill, coriander and amba tahini

Esteemed team member Amélie Snyers said any Shuk first timers should go straight to the fish tagine pita, made with chickpeas, ginger, amba tahini, coriander and dill. It’s great for pescatarians looking for something a little different from the usual pre-gig veggie burger fare.

The ultimate vegetarian sandwich: sabich with roasted aubergine, chopped warm eggs, home made pickles, mint, dried tomatoes and tahini

Meanwhile Graziella Affinita, EartH Jam Sessions host and junior programmer said she’s worked her way through all of Shuk’s vegan options – from an eggless sabich (let our staff know what you’d prefer to replace it with), to the roasted aubergine with smoky tomato compote, labne, shawarma spiced croutons and mint.

Slow roasted sweet potato, radishes, spring onions, coriander and chilli yoghurt

Marketing team member Ava Szajna-Hopgood is a born-again sweet potato fan after trying it Shuk-style; slow roasted and piled up with radishes, spring onions, coriander and chilli yoghurt. “It’s super fresh, tangy and packs a much more satisfying flavour punch than a Pot Noodle (my usual pre-gig meal)” she admitted to us.

Resident coriander derider and bar manager Izabela Mnich advises us to mention the sabich pita for anyone else that also hates coriander. Just let our bar staff know when ordering and the Shuk kitchen will whip it up, minus leafy herb.

Roasted aubergine with smoky tomato compote, lane, shawarma spiced croutons and mint

And finally, EartH’s marketing team leader Bronya Francis is quite possibly Hackney’s number one advocate of Shuk’s roasted aubergine. She told us that salads are often an underrated dish, but Shuk’s roasted aubergine “uses a meaty vegetable as the main star of the plate, and so it is satisfyingly filling. It’s slathered with a smoky tomato sauce – infused with Israeli spices – producing a rich flavour, which cut through by shreds of fresh mint. The whole thing is topped with shawarma croutons. Perfect as a light dinner with a glass of wine – or four.”

See the full menu and more details about Shuk here.

Shuk is open from 17:30-21:30 whenever our EartH Theatre or EartH Kitchen has an event.

Please note, Shuk is walk-ins only, no reservations.