Shukriya: This brunch starts in the morning. After all the meat is no longer looking at the clock - Walla! Food

2021-08-25T04:12:17.225Z

Shukriya Restaurant in Hod Hasharon opened before the Corona, and has now picked up gear with a spoiled weekend brunch full of excellent meat dishes. All the details, prices and menus in the full article >>>

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Shukriya: This brunch starts in the morning.
After all the meat is no longer looking at the clock

This is not a routine breakfast menu.

This is a great idea

From Tel Aviv to Hod Hasharon via Bangkok

The Israeli who fed the Princess of Thailand has returned to Israel, and he has a dream

To the full article

Raising a gear is required.

Shukriya's brunch (Photo: Afik Gabay)

The market restaurant led by Chef Nir Shlamor opened just before the Corona, survived to tell, and has recently picked up gear with the aforementioned brunch - a combination of evening dishes, meat and eggs that need it for a spoiled meat meal that starts on Friday morning and lasts until the afternoon.

what is on the menu? Crispy fish patties in a spicy harima sauce on toasted brioche, "liver in a bird's nest" (liver and onion in a sauteed wine sauce resting on an egg in the nest), sirloin steak, a pair of eyes in wine sauce and sweet potato puree, hot dogs with scrambled egg and home fries, shakshuka "in Eastern flavors "With Greek yogurt, focaccia in josper, turnip leaves, spinach, two eyes and a yoghurt stone, gyros in a charcoal oven, burata and cold anchovies, reduced balsamic and cherry confit.

Apart from these, you can order small dishes such as roasted eggplant, rocket and yogurt stone, masbaha with pitas and cherries, sardines stuffed with green smoothie and coated with cashews and pistachios, grilled root vegetables with olive oil, sea salt and raw tahini, vine leaves in yogurt stone, and also " A plate of brave ones (Arisa and Sahug with two even more bastard peppers) and morning cocktails.

Meat, eggs, celebration.

Shukriya's brunch (Photo: Afik Gabay)

Shlamor began with his love of food at age 8, in Iraqi cuisine.

He worked in the kitchen of Cafe Noir, went on to Hudson and set up restaurants with Chef Shahar Barnea.

Now, in the cafeteria of his hometown (Ramatayim Road 18), he brings to the table some of these, in addition to the food he loves, which he has researched and tried for years.

"We opened in January 2020, a month before the corona erupted," he said.

Starts in the morning, ends much later.

Shukriya's brunch (Photo: Afik Gabay)

Most of the dishes here come from the same josper, an efficient charcoal stove that has already taken over Tel Aviv.

The butter in Ajin, for example, consists of a Druze temptation made by a woman from a medal to Carmel, roasted liver, fried onions and roasted vegetables as well, and she is not alone.

"Raw materials are the name of the game," explained Shlamor.

Hod Hasharon is expanding, demographically and culinary alike, but Shlamor is navigating Shukriya in the opposite direction.

"Obviously there is the dream to open in Tel Aviv and it will come too, but I really think that in order to be in a place and be present in it, and also to live a family life, you have to live near," he described, "starting near home is the best thing, and only then moving away." .

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Source: walla

All life articles on 2021-08-25

Shukriya: This brunch starts in the morning. After all the meat is no longer looking at the clock - Walla! Food

Shukriya: This brunch starts in the morning.
After all the meat is no longer looking at the clock

From Tel Aviv to Hod Hasharon via Bangkok

The Israeli who fed the Princess of Thailand has returned to Israel, and he has a dream

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