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"It turns out I have the most worthwhile pizza in the country": The oven that lit up a perfect pop-up
The happy Georgian hamara in the Carmel market has decided to make your life difficult and fattening, and to open a pop-up from the oven that connects Khachpuri dough with pizza.
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Lily Ben Shalom
To her
Carmel Market
pizza
Leahy root
Monday, 05 July 2021, 06:00 Updated: 06:18
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Sometimes things are much simpler and more naive than we think or imagine.
Take for example the decision of Lily Ben Shalom, the owner of the Lela restaurant bar in the Carmel market, to open a summer pop-up of Georgian pizzas.
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This
food
happened when a boy who came with his father to eat Khachpuri asked for pizza at all.
"The oven is the heart of my restaurant and I always dreamed that I would make all the Khachpuri I make there," she explained, "but the heat of Tel Aviv doesn't really allow it."
Then came the same boy.
"He said 'I want pizza'. I looked at the oven and he looked at me. So I made him a pizza with a full-bodied cheese, I put in the oven and it came out perfect. Now it turns out I have the most worthwhile pizza in the country," she laughs.
And if all that wasn't enough, she says the pizza was even tastier when it happened.
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Everything was already in the kitchen.
Lela's Puri Pizza (Photo: Sarit Gofen)
Not sure she's exaggerating.
The pizza-puri that comes out of its oven is spoiled and consists of Khachpuri dough stuffed with cheese and over fresh and authentic Georgian cheese.
On top of all this there are special toppings that come from Georgian cuisine like sweet sweet potatoes, sour plum sauce, hot peppers and beans.
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"All the ingredients are in our kitchen," she explained, "in the pizza I use a tomato and pepper sauce that I also add to my pastries made of yeast dough, milk and yogurt stuffed with a Georgian cheese mix."
And on top, as mentioned, more flashes - unconventional Georgian toppings of caramelized sweet potatoes, green plum sauce, a mixture of Georgian cheeses and shifka sulogoni, chard leaves, chestnuts and more.
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The official refresher of the summer.
Ben Shalom (Photo: Sarit Gofen)
In addition to the cheese carbs, a special summer menu built especially for the Tel Aviv heat is also served here.
"The city shouts summer," says Ben Shalom, "so we decided to freshen up with fruit salads, which is something very common in Georgia. At home, for example, I would eat melon with salt that my grandmother would make me. Or fruit with coriander, but there are many people who are not used to it." .
Thus, the restaurant will serve dishes like Bali, which is a kind of salad of red cherries, garlic, and lots of greens, or a Bella salad that includes black and red grapes, greens, onions, garlic and Sologoni cheese.
There will also be grape leaves, cabbage and onions stuffed with rice, greens and Uzbek raisins and ceviche in bee - pieces for shine, radish, coriander, onion, shifka, garlic, wild strawberries and nut kinzamar sauce.
Ben Shalom, who led the struggle of restaurateurs and market traders during the Corona period, recently became chairman of the restaurant industry and the Craft and Industry Association, and was even on Minister Bnei Gantz's advisory team. She does not hide the political bacterium, The complex has not returned to normal and the tourists are still missing, until she can solve these heavy problems, at least let her win the summer.
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