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Turkish brunch, Ithiala and this crazy meat: a delicious food festival, close to home

There are countless delicious bites here, weather that does not scorch the table and real nature that will not empty your fuel tank

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• meat

• Turkish food

Walla!

Food

Friday, 11 June 2021, 06:00 Updated: 07:19

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Bushwick, Tel Aviv (Shai Makhlouf)

What do we already want from a food festival?

Seriously ask, because many times it is not entirely clear that we are all on the same page (or menu).

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seriously, what we would like an event that wants to feed us?

True, we used to get excited about the concept of "much in the same place", but it's still Israel, and we still do not know how to make queues, so we gave up and moved on.

Want, then, unconcentrated, very dispersed - in locations and food alike, original.

That is, one that offers something you will not be able to bite into another day.

Oh, and if we're already dealing with Israel, and in mid-June, then some consideration for the weather will also be welcome, a kind of Gesta Luzit that will make it clear that we still came to enjoy.

And after all that, about the pile of demands and pickiness embedded in us, let's talk about the rural food festival Yehuda.

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Sweet in the orchard.

Aloro (Photo: Eldad Maestro)

What began in 2000 as an intimate pottery event by several local cooks, has over the years become a culinary celebration that combines greatness with regionalism and taste, geography and food-pornography.

The quantity is growing - we are now talking, in the 21st year of the festival, about dozens of food people, farmers, producers and hosts.

The quality has sharpened and the general feeling is a sweetened helicopter organization made by the tourist staff of the Mateh Yehuda Regional Council, one that does not get on your plate but does keep it busy all the time.

There are here, among other things, delicious collaborations that fuse together ethnic kitchens, there is ethnic food and boutique bakeries, wineries and breweries, radiant field produce and fresh cheeses.

And there are landscapes, such as those, that remind you to occasionally lift your head from the fork.

The smokehouse works.

Meat Time (Photo: Eldad Maestro)

So what are you actually eating here? Livnat and Avi Ohayon's Turkish brunch house offers Aminadav a summer meal (or a to-go picnic basket) with a hot cheese pida from the oven, a fruit-based cocktail (and arak of course), a bastard scordilla and a Turkish salad that the family has been going through for years.

The Wheelhouse will host the Golan Max Afaim Farm for a food celebration with colorful tables in the format of loading, with vegetables, pastries, and "all the milk and honey of the Jerusalem mountains." That is, fresh Circassian cheese and yeast roses stuffed with paraffin, water borax and spicy acoustic salad, lima bean spread and wine from Flem Winery.

Meat time's David and Gilad will provide a meat meal in front of the magnificent mountain view of Ibn Sapir, with chunks coming out of the smokehouse, Grandma's turkey, hot challah and wine of course.

What more?

The Aluro Cafe, led by Orly, Ariel and Hofit, will receive you in its vine-wrapped orchard and offer residents sweet and savory pastries (including "Borax Motza"), Grandma Ada's smoothie, Nanny's compote, apprehensive jam and also a "festival dish" - summer soup of sheep yogurt Grapes, mint leaves, garlic and olive oil.

Vered and Yaron invite you to a hot Mexican meeting at Beit Zayit, which is actually a meat meal and a vegan meal with a personal interpretation of the delicious classics of the Maya, Aztecs and Spaniards.

This is reflected, among other things, in decomposed meat cooked for hours in a mussel and chocolate sauce, vegan chili con carne, friholes, exotic salsa, pico de gaio salad, red rice and of course corn tortillas and a cold and "fortified" hibiscus infusion.

Hughes is a "fortified hibiscus infusion".

Vered and Yaron (Photo: Eldad Maestro)

Other stars: lamb soufflé with tzatziki, tomatoes, pickled lemon and pita zaatar at Michal and Yaakov's in Ein Rafa, a falachi tasting menu at "Lemon Tree", yellow cuba with Kurdish rice by Miri Mizrahi, a huge couscous by Aunt Leah, an Italian oven sizzling in a geppetto , Tapas and wine in Nora's local cuisine, Nicole and Ofer's breads and dinner on the hottest track in Israel - that of Ithiela of course.

There will also be a trip to an Indonesian spice island, mazets and Palestinian stews (yes, including chickpeas, and another excellent one from Nass ’hand), and breakfasts made by Shanklish, for all that that implies.

If that was not enough for you, go for a Cochin meal at Tova's house, a performance and tunes by Tomer and Efrat, some more carbs from "Ishalham" or Berne and Salim, a knights' feast at Kerem Barak winery or a night market that closes everything in the Ella Valley.

All of these, and many, many more, are woven throughout the festival into the myriad of "other" activities.

You know, the ones that do not require hunger, like riding, sunset tours or just a prolonged stare at the landscape.

We still recommend incorporating and activating the body.

After all, a place needs to be made for the next meal.

Rural Food Festival, Mateh Yehuda, 09.06-03.07.

More details here

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