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Italian pizza, French soup, Israeli delivery: when our home kitchen becomes a restaurant

A general feeling of tiredness from the * situation * quickly turned two mopeds into something a little more optimistic.

And we haven't talked about the food yet

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• pizza

• soup

• Manta Ray

• Deliveries

Walla!

Food

Tuesday, December 15, 2020, 6:00 p.m.

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Photo: Anatoly Michaelo

Corona's nine long months have done their part in most areas relevant to our lives here, but since we are in Walla!

Food, you could say that culinary is already pretty exhausted.

We exhausted the brown cardboard boxes and the bluish raincoats, the disposable sum packaging and also the slightly fake feeling of a dining table instead of a bar corner in a restaurant.

All the recipes, tips, shortcuts and patents for Hanukkah are perfect in

short, we are tired.

And that's exactly why we're so happy to see a renewed free-spirited revival here.

Challenging do-it-yourself kits, super-invested chef dishes that require a little touch or just cool thinking outside the box.

The cursed virus is still here, true, but we can now say quite easily that we are awake again.

That too is something these days.

And this time: Yifat Sani makes pizza-restaurant in the home oven and Yair Tauber cooks a pot from the shores of France.

enjoy your meal!

Ingenious grilled chicken and crazy sandwiches

How many restaurants can be put in one delivery?

To the full article

First course: pizza

Pizza of a restaurant.

POMO's Sicilian and Italian Bar (Photo: Anatoly Michaelo)

The first attempt to roll out the dough almost made me give up and order a ready-made pizza, but the children's enthusiasm for the event made me persevere, and it's good that way.

I love pizza, very much, but among the options of puffing dough at home and making a pizza myself or ordering a ready-made pizza - I will always choose to order, and it does not even have to be a particularly sophisticated pizza.

Any combination of dough-sauce-cheese will close a corner in our family.

However, even we, the lovers of simple pizza, have in recent months lacked the opportunity to sit in a restaurant and eat really good pizza, one with quality sauce and pampering toppings, which comes out of the oven when the (real) cheese is still bubbling and requires impressive satisfaction and even more impressive stomach.

So, when I was offered to check out a DIY kit for making pizzas at the home of the "Pomo" restaurant (NIS 96), I jumped at the chance.

A pizza making kit includes two ready-to-use dough balls, tomato sauce, mozzarella, parmesan, oregano, chili and fresh basil, as well as a detailed instruction sheet that upgraded my home oven to almost an oven.

Since I don’t usually work with dough, the first attempt to roll out the dough, as explained to me on the instruction sheet, almost made me give up and order a ready-made pizza, but the kids ’enthusiasm for the event made me persevere, and so it was.

The pizza you get from the kit - and I'm not sure if it's the really very tasty dough, the sauce or the cheese - tastes exceptionally good, just like the "restaurant pizza" we missed.

Another significant advantage is the employment of children - each of them insisted on rolling out the dough himself, and arranging for him the pizza he liked, according to his selective dietary restrictions.

In the end, two kids and two adults ate to satiety, each exactly the pizza he likes, straight from the oven.

For orders through "Bar Italy" For

orders through "Pomo"

The Golden Age

Good news: The longest wait in town has been upgraded

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Second course: Marc Boyabs

A quarter of an hour of work, and it's yours.

Manta Ray's Boyab Soup (Photo: Avi Ganor)

Right at the start there was a smell different from the ones I had smelled in the last few months, which included opening intensive delivery boxes from the world of Mexican pasta-noodles.

Then I flew to the south of France

The delivery of Mint Ray's booby soup is not intended for those in a hurry, and this is not a criticism, but more a warning that between the arrival of the courier with the full kit (NIS 125) and the dipping of the spoon in a bowl, there is at least a quarter of an hour of heating, cooking and plates.

Right at the beginning there is a different smell from the ones I have smelled in the last few months, which included opening intensive delivery boxes from the world of Mexican pasta-noodles.

A "serious" stew of saffron, a little hot pepper and long-cooked fish bones.

All of these received an upgrade that flew me straight to the shores of the south of France, in the form of a Chaser Pastis, which covered the dish with a fun quilt of anise on a rich, smooth-stained hinge.

The seafood and fish that went into the pot were nice and fresh, cooked for about ten minutes in the boiling soup and gave another pleasant seafood flavor to the overflowing bowl.

The halibut, shrimp, prawns and calamari that came in generous quantities maintained a noticeable freshness and were cooked (with the help of the exact instructions) to a perfect level of workmanship.

The sub-players - the potatoes and carrots, were also cooked a little before delivery to arrive ready and bite-sized after heating the soup.

The result of combining all the fresh ingredients gives the feeling of an invested dish that is suitable for a couple's evening in the winter and provides comfort in wiping the remnants of the soup with the focaccia-like bread that comes next to it.

Standing over the hot pot, the alien scents that rise and the beautiful eye-catching dish that is obtained at the end make this double boobies from another standard Walt delivery to an in-house restaurant experience.

For orders through "Manta Ray"

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