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Alina in Pita: Let the experts do it for you on the fire. You will not be sorry - Walla! Food

2021-08-08T04:13:29.302Z


Alina Pita is a pita stand in Rishon Lezion that works with plancha and a hot charcoal oven, and offers a pita menu with kebabs or chicken, for example, dishes on a plate and toppings of chips, sweet potatoes and more >>


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Alina in Pita: Let the experts do it for you on the fire.

You will not regret

All you have to do is walk towards the smoke rising from the end of the street, and order

Tags

  • kebab

  • spring chicken

  • Patties

  • Pita

  • Rishon Lezion

Yaniv Granot

Sunday, 08 August 2021, 06:00 Updated: 06:57

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The Brothers Restaurant, American Zionist House, Tel Aviv (Shai Makhlouf)

Beginning of August, midnight today, Downtown Rishon Lezion.

The degrees are no longer counted in this heat, and it's good that way.

Anyone who puts out energy that is not meant for cooling - including counting degrees - is doing something bad with his life.



Smoke billows from the street corner, but it's good smoke.

Smoke with odor.

I know these aromas will stick to my clothes and bag, and will be an integral part of every word I utter in the coming hours, but it does not matter.

I prefer to be a little quiet and move straight into this smoke.

There's a pita waiting for me.



For all the columns of "Eaters are Going"


to the delicious Instagram page of Walla!

Food in



almost every fire there is one.

You can call him responsible, glorify him to the rank of pit master, compliment him to the brim with a simple awareness of the fact that there would be no proper fire, smoke and food without him.



If you are lucky (and lucky), your specific fire owner has two of these, admiring, managing, feeding.

There are rarer solar eclipses - I personally experienced one fire many years ago where there were three - but you no longer have to wait.

Here there is smoke, and fire, and food, and a human triangle that just wants to make food.

The first smoker

The burger is perfect and the kebab disassembled us, but there is something even better here

To the full article

Young, fast, carb.

Alina in pita (Photo: Yael Bonfis)

"Alina in Pita" (Herzl 34 in Rishon Lezion) is the young, fast and carbohydrate sister of "Alina" in Ashdod, who closed after a stubborn but hopeless struggle in Korona.

Brothers Dvir and Niv Nifosi fought as hard as they could, and a few weeks ago teamed up with chef Yinon Elal to put all this food into hot pitas.



There is entrepreneurship and ownership and business here, but there is no pose.

How can it be like that when that hot afternoon - the one with the temperatures and smoke billowing from the street corner - I find the trio sweating over deliveries and explanations, packaging and instructions.

A show of flames

See with your own eyes the cisterns of fire within the earth

To the full article

The less clutter in the head and abdomen.

Alina in pita

View this post on Instagram

A post shared by Yaniv Granot (@yanivgranot)

The concept is very simple, very effective, very tempting - there are basic pitas, another category of what is called here "chef pitas" which are actually pitas with a little more stuff, side dishes ("battered", a term that has already jumped shark bands and you should let it go wild) and versions plate.



He aligns with Tel Aviv prices - the cheapest vegetarian pita starts at NIS 36, a price he once gave us (I swear I'm old enough to remember it in the first person) pita with equal meat - and thinks he aligns with the Tel jargon Spring, but its essence is to make as little mess in the head and abdomen as possible, including personal ordering from the counter, self-collection and settlement with the same self to self-defeat.



I ordered a chicken pita (with roasted eggplant, equator, "caramelized charcoal onion" and a choice between regular tahini, green tahini and ambala tahini, NIS 40) from the classic wing, "bomb patties" (pita with kebab, equator, asparagus, roasted eggplant, garlic confit, Pickled cucumber, onion, fresh hyssop and tahini, NIS 49) and "veal almonds" (roasted cabbage, tomato, garlic confit, fresh hyssop, tahini-ambala, "broken smoothie" and asparagus, NIS 65) from the chef's section, as well as "sweet potato" Brula "(" Caramelized sweet potato medallions with a touch of Atlantic sea salt and fresh hyssop ", NIS 24) and French fries (NIS 24).

Lots of food, lots of expectations.

Suddenly a fourth closure did not sound so bad

The Thai delivery that made us shout at home

To the full article

Complete almost to the end of the onslaught.

Alina in pita (Photo: Itzik Barel)

Afterwards, the patty-bombs were tasted (blasphemed, but let's maintain elegance).

Embarrassing to order, less embarrassing to taste

The standard chicken pita was excellent. She set a very high standard for chef pitas when it comes to loading and juiciness. Was fresh and warm, and kept herself from falling apart almost until the end of the onslaught. Its edge, the one cut to start the assembly work, was "returned" to its rightful owners, making it at this point a standard of service in the pitas of our country (as opposed to the oppressor who fills the edges and sells them again to customers, and we all know what marketing genius to blame).



Afterwards, the patty-bombs were tasted (blasphemed, but let's maintain elegance). Embarrassing to order, less embarrassing to taste. This is basically a kebab with a lot of things, but a lot. Somehow, most of them work together, and there is no bite that does not make sense with them. The equatorial salad envelops everything in such a smoky-roasted aroma, garlic is always welcome in our pitas, the eggplant has not taken over and the onion has done something rare in our counties - promised caramelized and caramelized existence. Only the asparagus - a beautiful green stalk like it - felt a little different from another story, a story of a story probably.



The almond pita was left to the end, and rightly so.

There was an attempt here to overload less and give respect to the little more considered meat.

It didn’t create a minimalist pita, far from it, but a bite of veal almonds with some fresh tomato, roasted cabbage and herbs is a bite you can’t complain about.

Except for the asparagus, again in a solitary, photogenic stem configuration.

Want to put asparagus for real inside the pita?

Go for it, and give us small, crunchy chunks that will play in our mouths with textures.

Any other option just sticks a wedge between the authenticity of the smoke and the customer.



The chips were successful, but chips and nothing more.

After last week our expectations were recalibrated.

The sweet potato "medallions" were tasty, soft, with a little smoke and a little caramel but a little too much of the first and a little too little of the second.

Sweet potato, well.

Have you yawned yet?

Perfect pita

The happiest mistake we've made in the last year

To the full article

Young but professional spirit.

Alina in pita (Photo: Yael Bonfis)

The hard work, the sweat, and the teary-eyed eyes very quickly neutralize talk of lazy millennials, fueling a positive, stigma-free discourse.

Respectively, the "Alina" triangle gets credit even before the first defeat, but it is not really necessary.



There is a young but professional spirit here, who knows how to make food and knows how complicated it is to build a really good pita.

There is also a relatively complex process of plancha and a hot charcoal oven, and a slight but justified obsession with hyssop-thyme-sage.



At the end, and this is the most important of course, you have a soft pita in hand, loaded to the point of value for money, and delicious in any other measure.

Everything else is a smoke screen.

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Source: walla

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