Kosher Deli UK Ltd

Kosher Deli UK Ltd Kosher Deli UK Ltd has a long-standing reputation in meat, poultry and food manufacturing of distinction dating back generations.

10/06/2026

If you've not yet tried Jack's rub, you're missing out!

If you missed our previous clip showing how to make the rub, be sure to check it out first. Then try this quick and easy way to create the most delicious slow-cooked beef and vegetables using Jack's flavour-packed blend.

 
Simple ingredients, minimal effort, incredible results. Let us know if you give it a try!

 

08/06/2026

Turkey mince is SUCH an underrated protein source. It’s affordable, versatile, high in protein and perfect for easy family meals, which is exactly why I chose it for these herby burgers.

This meal is colourful, balanced and packed with protein, fibre, healthy fats and antioxidants from all the fresh herbs, veggies and olive oil. These burgers are also perfect for a quick lunch stuffed into a pitta with salad and tzatziki (or hummus!) and can be enjoyed hot or cold.

HERBY MEDITERRANEAN TURKEY BURGERS

Serves 4–5

BURGERS 🍔

•             2 packs Kosher Deli turkey mince

•             2 eggs

•             ½ cup cornflake crumbs

•             Salt & pepper

•             1 tsp mixed herbs

•             1 tsp paprika

Veg mix (optional but AMAZING for getting extra veg in — especially for fussy eaters):

•             2 red peppers

•             2 onions

•             2 bunches of parsley

•             6 garlic cloves

Finely mince/blend the veg mixture, then drain excess liquid using a sieve or paper towel and add into the bowl.

Combine everything in a bowl, mix well and shape into burgers. Fry on a griddle pan or frying pan until cooked through and golden.

QUICK PICKLED ONIONS 🧅

•             1-2 red onions

•             Sumac

•             Salt & pepper

•             Juice of ½ lemon

•             Splash of rice vinegar

Mix and leave to pickle — the longer they sit, the better they get.

TZATZIKI 🥒

•             1 cup soya yoghurt (I used Alpro Greek)

•             Juice of ½ lemon

•             Salt & pepper

•             1-2 garlic cloves, minced

•             Fresh dill/mint (optional)

•             1/4 of a cucumber, grated (drained well)

•             1 tbsp Extra Virgin Olive Oil

Mix everything together until creamy.  This adds even more protein to the meal, but hummus also works perfectly here!

Serve with

01/06/2026

This is one of those dishes that fills the whole kitchen with the most incredible aroma. Tender chicken slowly simmered with warming spices, preserved lemon, and briny green olives creates a rich, comforting sauce that's packed with authentic Moroccan flavour.

The secret is patience—gentle cooking allows the spices to mellow, the onions to melt into the sauce, and the preserved lemon to work its magic. Every bite is savoury, fragrant, and perfectly balanced between citrusy, salty, and earthy notes.

Serve it with fluffy couscous, warm crusty bread, or rice to soak up every last drop.

_____________________________

Moroccan Chicken with Olives (Tagine-Style)

Ingredients

* 1 whole chicken (cut into pieces) or 6–8 chicken thighs

* 2 onions, finely sliced

* 3 cloves garlic, minced

* 1 preserved lemon (rind only, pulp removed), chopped

* 1 cup green olives (preferably brined, not vinegary)

* 3 tbsp olive oil

* 1 tsp ground ginger

* 1 tsp turmeric

* 1 tsp paprika

* ½ tsp cumin

* Pinch of saffron (optional but worth it)

* Fresh coriander + parsley, chopped

* Salt & black pepper

* ~1 cup water or chicken stock

 

Method

Season chicken with spices, garlic, olive oil, salt, and pepper. Boil olives for a few minutes to reduce saltiness.

Soften onions in olive oil in a tagine or heavy pot.

Add chicken and lightly brown.

Pour in stock, saffron, and half the herbs. Cover and simmer for 35–45 minutes.

Stir in preserved lemon and olives. Cook uncovered for 10–15 minutes until the sauce thickens.

Finish with remaining herbs and adjust seasoning before serving.

 

🍋 What makes it authentic?

Preserved lemon adds a signature citrus depth

Olives bring savoury richness

Slow cooking allows the flavours to meld beautifully

Traditional tagines are cooked gently for maximum flavour

 

 

17/05/2026

👨‍🍳 Great cooking tips from Jack at Kosher Deli Butcher.

This delicious and easy homemade rub is packed with bold flavour and works perfectly on beef, chicken, lamb and more. Ideal for marinating, grilling, roasting or BBQ season. Save this recipe for your next cook-up.

🧄 Jack’s Signature Rub Recipe:

• 75g garlic powder

• 75g onion powder

• 40g paprika

• 35g salt

• 30g black pepper

• 30g coffee

• 45g brown sugar

Mix well and store in an airtight container. Rub generously onto your meat before cooking for incredible flavour and a perfect crust 🔥



This Shavuot, serve something unforgettable.Slow-roasted, BBQ’d, rich with flavour, the kind of Yom Tov food people actu...
14/05/2026

This Shavuot, serve something unforgettable.
Slow-roasted, BBQ’d, rich with flavour, the kind of Yom Tov food people actually talk about after the meal.

Unexpected for Shavuot? Maybe.
Worth making space on the table for? Absolutely.

14/05/2026

Perfect for Shavuot, Yom Tov lunches, or any special family meal, this boneless rib joint roast is rich, tender, and full of flavour. Slow-roasted over onions and garlic, it creates beautifully juicy beef with incredible pan juices and a melt-in-the-mouth texture. It’s elegant enough for entertaining, yet simple enough to prepare with minimal fuss. Serve it hot with chimichurri and roasted potatoes, or slice it cold for an unforgettable deli-style platter the next day.

Boneless Rib Joint Roast (2kg)

Ingredients

1 kosher deli boneless rib joint (about 2kg)

2 large onions, sliced

8–10 garlic cloves, peeled

½ cup oil

3–4 tbsp oil, for the beef

2–2½ tsp salt

1 tsp black pepper (optional)

 

Method

Slice the onions and spread them across the bottom of a large oven-safe dish or roasting tray. Scatter over the garlic cloves. Drizzle with ½ cup oil and sprinkle lightly with salt.

Pat the rib joint dry with kitchen paper and place on top of the onions. Using a small knife, pierce the meat in several places. Rub over 3–4 tbsp oil and season all over with salt and black pepper, if using.

Preheat the oven to 200°C.

Roast the beef for 10 minutes at 200°C to seal the outside and create a crust. Reduce the oven temperature to 170°C and continue roasting for 55–65 minutes.

For best results, cook to temperature:

56–57°C for pink medium-rare / medium

58–60°C for medium

Alternatively, roast for approximately 20 minutes per pound at 170°C.

Remove from the oven, cover tightly with foil, and leave to rest for 20–25 minutes.

Slice thinly against the grain and spoon over the onions, garlic, and pan juices.

Start checking the temperature from around 50 minutes after lowering the heat.

If you don’t have a thermometer, aim for about 60 minutes after the initial 10 minutes for a pink centre.

If preparing for Shabbat, cook slightly less so it doesn’t overcook when reheated.

Delicious served with chimichurri, and leftovers are excellent cold as deli-style beef.

All ovens vary, so keep an eye on it. If you slice it and it’s too pink for your liking, return it to the oven for 5 minutes at a time.

Enjoy!

#

New at Kosher Deli — Boat Cut Marrow BonesServe up something special this Shavuot and beyond.Roast them low and slow wit...
12/05/2026

New at Kosher Deli — Boat Cut Marrow Bones

Serve up something special this Shavuot and beyond.
Roast them low and slow with garlic, herbs, and a little salt… then shmear that rich, buttery marrow onto warm challah 🤍

Or throw them on the BBQ for deep, smoky flavour that steals the whole show.

Rich. Savoury. Unforgettable.
Now available in the freezer section in all branches.

07/05/2026

Sophia Baruch is taking your taste buds on an excursion with her newly launched cookbook Bil’eifi.

Here is a little excerpt:

Gig bel samek ou dibs elroman - Chicken with sumac and pomegranate sauce

A simple and easily adaptable dish. The sumac is tart and tangy, which is enhanced by the sourness of the pomegranate molasses, making this wonderful chicken dish a flavour – forward meal.

Ingredients:

1 chicken, jointed

Salt to taste

1 lemon, quartered

6-7 onions, finely sliced

1 ½ tbsp sumac



Marinade:

1 ½ tbsp lemon juice

4tbsp pomegranate molasses

120ml vegetable oil

Salt to taste

½ tsp chilli powder (optional)

1 tsp white pepper

1 tsp black pepper

1 tsp paprika

1 tsp allspice berry

1 heaped tbsp tomato paste



Garnish:

Pomegranate seeds



Squeeze the lemon over the chicken with half a teaspoon of salt. Allow to marinate approx 10min before patting dry with a paper towel. The lemon will tenderise the chicken.

Mix all marinade ingredients together, cover the chicken and leave to marinade in fridge for at least an hour.

Slice the onions, add the sumac and salt to taste. With lightly oiled hands, rub the sumac into onions until well coated and set aside for 30min.

Preheat the oven to 180C, place the sumac onion mix in a roasting tray and place chicken on top along with any juices.

Bake for an hour, covering the dish with baking parchment and foil halfway through.

Garnish with pomegranate seeds and serve.



Order your book now – link in Sophia’s bio.



04/05/2026

Sizzling merguez on the grill meets the ultimate refresh 🍊🔥

Pair it with a zesty Paloma: in a tall glass over cubed ice, add 50ml blanco tequila, 25ml fresh pink grapefruit juice, 15ml lime juice, then top with soda water. Garnish with a lime wedge or a slice of pink grapefruit.



Not into tequila? Swap in your favourite gin—or skip the alcohol entirely for a bright, citrusy soda that still hits the spot 🤝



Address

132 Golders Green Road
London
NW118HB

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Tuesday 8am - 5pm
Wednesday 8am - 7pm
Thursday 8am - 8pm
Friday 7am - 2pm
Sunday 8am - 6pm

Telephone

+442083814450

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