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Israel with the "brothers", then Greece with "Greco": the shipments that lifted our kitchen

The Zumibland that has developed in the kitchens of our country does not have to reach you either, but no one is going to ask you to cook again

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• Greco

• The brothers

• Doc

• Greece

• Gyrus

Walla!

Food

Tuesday, November 24, 2020, 6:00 p.m.

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How will we get out of this whole story (and the kitchen) when this whole story is over, how many Israelis have said to themselves in the past year that "such food they can also make at home," and where exactly is the line between pampering takeaway and strenuous remote control?

If we had to gamble, we would go for a combination of answers that combines "heavier" (question A), "everyone without exception" (b) and "what went on in our home kitchen over the weekend" (c).

The first is a bit abstract, almost philosophical, the second is based on knowing the local DNA, and the third is simple - between a pampering delivery that requires you to open a lid and get started, and between buying raw materials and cooking real do-it-yourself kits.

Waiting, warming up and another hot moment making their way into a trend.

On the face of it, this is an erosion, a cracking of an Israeli sub-genre, to some extent skilled, who is tired of the perishable boxes and longs for some action, but not action in such a dose that will bite him tonight.

This is where estimates come in.

One offers a particular dish, another a whole meal, all of which come with the food itself in a state of “we are almost there”, alongside detailed operating instructions, and with an appetite.

How will we get out of this whole story when this whole story is over you ask?

We'll be smarter, at least culinary.

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Then came the chimichurri.

DOK cabbage (Photo: Uri Karol)

The "brothers' mouth-roasted cabbage" statement completely lives up to its promises.

This is a fun dish, which does kindness with one of the most fermented vegetables in the field, and turns it into a deep-flavored winter snack, even European

Our first course was DOK's Arabian Cabbage, the local restaurant of the Doctor Brothers Empire (which also includes "Brothers" and "Ivy").

I said "first," and I meant "first five" at least.

The kit (NIS 51.90) includes a whole cabbage (we got a really huge one) full of herbs and already wrapped in foil, to which is attached a kit of white wine and olive oil to add, along with chimichurri hyssop.

The beautifully illustrated instruction sheet requires an oven at 230 degrees, pre-watering the cabbage with olive oil and white wine, salt on top, tightening and baking for about two and a half hours.

So, another half hour is required, a little hoeing work to remove the weeds, and cutting into portions.

This is also the big moment of the chimichurri.

The gap between instructions and reality - given that your kitchen capabilities are basic and above - is almost non-existent.

Careful evaluation and petty inputs will deal to the maximum with the need for an extra layer of foil around the cabbage, a much more massive salting than said, and in about half an hour of turbo.

Beyond that, the "brothers'" roasted cabbage that melts in your mouth "statement completely lives up to its promises.

This is a fun dish that does kindness with one of the most yawning vegetables in the field, making it a deep-tasting winter snack, even European.

The "Brothers" grocery store, by the way, offers additional DIY sets such as this season's green mix (NIS 53.90) and a "secret" recipe for hummus (NIS 46.90), but also a sumptuous salad collection, hot-served food like chicken soprito (79.90 for a double dish) in long cooking and a combination Mythical spice (lamb or spinach, 24.90 and 21.90, respectively) that only need a decent brushing (decent, we said. This is not the time for proportions) of olive oil, and settle for even a pressure toaster.

In short, a wide range that will satisfy home cooks and heavy microwave consumers, without working the former or shaming the latter.

"Brothers Grocery", for menu and reservations

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An island of joy.

"Greco" (Photo: Gal Calderon)

Our main course that evening did what everyone wanted to do for ten months - left the local, flew to Greece and showed no remorse along the way.

Greco, part of Zviki Eshet's Mediterranean island power in north Tel Aviv, is routinely based on long, wide tables laden with guests, and basically anything that goes against the current world of social distancing, but you must have noticed - like this, in a small way - that this is not a routine.

The solution, then, is a little Greece up to the house.

This means deli spreads with foreign sex appeal, and bread, and warm dishes and even a bluish tablecloth as in the restaurant itself, a small but graceful touch. Oh, and a real gyros. Yes, as in Greece.

The gyros kit for home preparation will suit about 4 diners Hungry (and even more so if you are normative people who could not resist and wiped something before). It includes 500 grams of turkey gyros and sliced ​​and seasoned lamb for quick preparation in a pan, a dozen Greek pitas, grilled tomatoes, salads, mazats and "everything you need for a Greek celebration, just That's how it is in the middle of the day ", as the place defines it. The

preparation is indeed light - we are not in a place to explain what to do with gyros in a pan, right? pita was heated a little oven, realized successfully the dentate continued with tzatziki and tomato sauce and grilled tomatoes and a little more than that and that, and suddenly the beat is what we wanted to this summer runs, and really we got. us, it's something now.

"Greco" menu And reservations

Like Durant's signing at Golden State

The super-team of the food world has grown stronger.

is very

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