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Pita Basta: Chicken, schnitzel, burika and gyros - review

There are excellent classics here like chicken and schnitzel, but also a new gyros dish that makes a little Greece at heart

Tags

• Gyrus

• Seduced

• Sabih

• Chickens

• Burika

Yaniv Granot

Sunday, June 20, 2021, 6 p.m.

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The words "gyrus" and "Athens" generate more than 830,000 results on Google.

The overwhelming majority try to lead to the one place in the city that remains secret, ostensibly, (a known trick, embarrassingly effective, and turns out to be clearly not Israeli, in the coverage of the food world).

The others, naturally, dig deep into the Greeks' history-obsession with this perfect street dish.

For all the columns of "Eaters are Going"

to the delicious Instagram page of Walla!

I eat

very few of the results, if any, share a recipe, and I bet wildly that it's mostly because posting a recipe for gyros will force countless culinary, image and socialist consultants to look for another way to make a living in an economy that has yet to recover from the series of blows.

This is how it is when everything is simple and fresh, really cheap, without sophistication and without formulas, and with a very specific pita that is willing to cooperate.

And if there is already a very specific pita, let's talk about "pita besta".

The buffet of life itself

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Collective longing for threats.

The Gita of "Pita Besta":

View this post on Instagram

A post shared by Yaniv Granot (@yanivgranot)

The menu is not disturbed, but a little different, and tries to include in each pita at least one ingredient that you did not think of, or have always thought of, but in other contexts

The (relatively) young chain is one of the energetic players in the new wave of the Israeli pita world, the one that followed in the footsteps of the deep scenes left behind by Eyal Shani's truck.

Most of these actresses, by the way, tried to emulate at best, or shamelessly copy at embarrassing at best.

"Pita Basta" managed to do neither this nor that, and also managed to stay.

This is how it is when you are good.

The menu is not disturbed, but a little different, and tries to include in each pita at least one ingredient that you have not thought of, or have always thought of, but in other contexts.

There are eight meat pitas here, three vegetarian ones that stand on their own, as well as plates and toppings and all sorts of other things that are sometimes missing at such stalls.

This is how it is when you listen.

And there is also, if we are already in the business of Greece, a new gyrus seduced, which tries to provide a kosher answer to our collective longings for the islands, and for Athens.

We came to try it, and left with a bag loaded with three other companies.

This is how it is when you come back.

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Standard, which is perfect.

Chicken pita from "Pita Basta" (Photo: Assaf Carla)

To tell you that this is the gyrus you miss?

not exactly.

To say that this is an import that should receive a subsidy from the new government?

Definitely yes

First, the Aegean princess for whom we gathered.

It includes - unlike the ionic pork and lamb - thin and spicy chicken strips, tomato, blush onion, crispy chips with oregano and garlic-dill aioli that replaces, unfortunately and the constraints, the thick yogurt, the one that made us fall in love with this piece in the first place.

All this is loaded on a plump pita, with roasting marks, which is imported to branches from Greece (50 shekels, including side chips, you are no longer in the alleys of Athens).

To tell you that this is the gyrus you miss?

not exactly.

To say that it was a gyrus that sang in Hebrew-Greek in the mouth, and that it was an import that should receive a subsidy from the new government?

Definitely yes.

From there, we switched to standard chicken pita ("rested all night" chicken in a marinade of herbs "from the garden", although no garden was observed in the BSR Towers area in Ramat Gan, with tomatoes, pickles and Har Bracha tahini, NIS 39), and I write "Standard" in the best part of the word.

No nonsense, no nonsense, and at a good price considering the genre.

Great pita, and definitely the first thing you think of when ordering "chicken pita".

You heard right, he "does not want it to cost much"

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Will probably never get tired.

Schnitzel of "Pita Besta" (Photo: Assaf Carla)

When I stand in front of a hot pita, I have very little patience for the viral jargon and the influence imposed on you.

Here it was just delicious

The schnitzel version of "Pita Basta" collaborates with Daniel Amit, and offers crispy schnitzel, "exploding" egg, "hot" eggplant, "homemade" cuisine and Har Bracha tahini (NIS 37). It's a lot of eyeball adjectives, but the look straightens up and the parallels are served already in the first bite.

When I stand in front of a hot pita, I have very little patience for the viral jargon and the influence imposed on you. Here it was just delicious. Lots of schnitzel, an egg that did its thing (no, not the T-F-O-C-C-H, but leaked, enough already) at just the right moment and not a second before, and also a good kitchen that connected everything to a bite we all got a little tired of hearing about The latter, but we all still love.

The latest pita, from the vegetarian section, contained burika with egg, cherry, tomatoes, pickles and tahini (NIS 27), and made it no less good than master Kobi Shmuel in the Carmel market. It was soft-crisp, again soft, liquid, then crisp-soft, but with a smile.

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The happiest bowl there is.

"Pita Besta":

View this post on Instagram

A post shared by Walla!

Food (@walla_food)

Quite a bit of cynicism envelops me as I pass new Israeli pita syndicates (or at any other moment of the day, who exactly do I work for), but "Pita Besta" melted the cynicism with a carb gesture that is very difficult - to rare - to see in our places today these.

This is, of course, the bowl of fried-greasy-dangerous pita edges near the counter, which are discarded from the dish at the moment of assembly. "Aziza" in Raanana, a rare righteous woman like her, sticks this tip back in the dish, in the form of a small wiping appetizer, but most places return it to you as an economic boomerang (if you are a businessman who has opened a stand), in the form of a dish in itself, the same "line" Tolerable.

So let's simply say what has never really been questioned - this end belongs to us. We paid for it. It was robbed of us by marketing manipulation (ingenious, of course, but still boiling) and it was time to reclaim it - then fry it. "Pita Besta" knows it,And also knows how to make pitas. Be like "Pita Besta".

Pita Basta, more details, branches and reservations can be found here

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