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Babajim: The beloved shawarma institution enters Tel Aviv, in Shoshu

Intended for anyone who has complained that he can not eat the flagship dish, but not only

Yaniv Granot

26/12/2021

Sunday, 26 December 2021, 07:45 Updated: 07:52

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Positive vibrations are felt.

Babajim (Photo: Walla !, Yaniv Granot)

something is happening. Perceived displacement. Even shaking. The Israeli shawarma market has been stuck for years within increasingly narrow sectoral boundaries, weighing into the pita the cost of raw materials, the amount of labor and the tough-tough demand. Weighted and shuffled, in quality and quantity and taste.

and yet, as mentioned, something is happening - tremors, positive vibrations. Good people, meat professionals with self-respect and a sense of mission, started kicking themselves out, and up. 1,120 miles out. 1,120 miles up. Or in short, 1,120 kilometers northwest, to Istanbul - the place where the shawarma revolves, and the shawarma on whose axis most of the world of street food of all of us revolves.

And so, we'll be here Motpak, and we'll be Abu Adam, we're going to be Gertie Donner and now we'll also be Avi Levy - a list of shawarma anchors that has been established here very recently, with Turkish appeal and bomb quality. Everyone is delicious, everyone is successful, everyone is shaky.

But before everyone else, he was here in Abajim.

Stuffed Festival, Kegel Festival

Food of yesteryear in today's pop-up

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Turkish appeal and bomb quality.

Babajim (Photo: David Moyal)

Nissim Barak's shawarma institution was established more than eight years ago in Bat Yam, gained a loyal audience, expanded about three years ago with another branch in south Tel Aviv, and gained a loyal audience for it as well, in a process that still divides hungry groups, families and diners - all with specific preference Better to sit, completely ignoring the fact that the food is the same food.

Now, after a long bubble, the dilemma is expanding, in the form of a new and kosher branch in the Yad Eliyahu neighborhood of Tel Aviv, right in front of the hall, and with opening hours that take into account the employees of the offices and garages, as well as yellow fans .

The sound of the crunch

Hamburger like there is no here, and crispy chicken as it should be here

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Everything you dreamed in your nose.

In Abajim

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A post shared by Yaniv Granot (@yanivgranot)

The Yad Eliyahu version of the Iskander is still heating up conceptually, and will of course include tahini instead of yogurt, but there are plenty of equal options besides it

The menu is almost entirely similar to the original branches, with an obvious kosher asterisk.

It does not limit 99% of the dishes, but it does affect Iskander - the northern star of Babajim who combines shawarma with tomatoes, Turkish bread, yogurt and distilled butter in Bat Yam and the south of the city.

The Yad Eliyahu version of Iskander is still conceptually warming up, and will of course include tahini instead of yogurt, but there are plenty of equal options besides it - meat dishes and skewers on a plate, an intriguing stew that will include Izmir dumpling and stuffed eggplant, for example, and pastries in one variation or another. Sue Burke, who has already received a blue ID for his contribution to the nation's morale.

The eyes watched, examined, weighed and pondered, and settled naturally on the shawarma skewer, on the kebab grill, and on the nearby loaf of bread.

All life warns you not to eat with your eyes.

Here it's really fine.

Jerusalem food returned from Istanbul

Avi Levy worked for two years on Turkish shawarma.

That's the result

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Nothing more, thanks.

In Abajim

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A post shared by Babbacim Turkish restaurant (@babacim_tlv)

The significant twist, however, is the possibility that Babajim provides to play with the Halmajon.

Or rather - the possibility provided by Babajim to turn the Lahmajon into a playground

Let's start with a kebab. Two respectable skewers the height of which are grilled on the fire, and served on a plate (NIS 60), in a laffe (NIS 40) or in a pita (NIS 35). They come off the fire when they are at their peak juiciness, smoked on the outside and juicy on the inside, and get what you want them to get (and you want a thick tahini, a bright red Turkish salad, onions and tomatoes from the fire, onion-blush and lots of parsley). In short - a great kebab at a price that has been absent from this city for a long time.

The halmajon is served here as a dish on its own (NIS 30) and will relatively elegantly close any possible hunger corner for you. This is how it is when you knead dough of optimal thickness and maximum size for minced meat and a few vegetables.

The significant twist, however, is the possibility that Babajim provides to play with the Halmajon. Or rather - the possibility provided by Babajim to turn the Lahmajon into a playground. NIS 45 will be bought for you for a hamjon * with * a kebab rolled in it, or doner,Or chicken shawarma (about the last option, let's say what customers sometimes say in the restaurant itself - make chicken at home).

The halmajon-doner version is basically everything you could have dreamed could happen to your empty laffe-routine if only you were more ambitious.

It unfolds in front of the display case on its excellent layer of meat, loads with a smile hills of brown lamb-veal shawarma, and also gets what you want from the successful salads.

In our case - nothing more, thank you.

Admittedly, this match was a bit strange at first, and certainly inconsistent with the Turkish authenticity realized here between the pots and flames, but the defeat - dough and meat and more meat but other meat from the previous meat and more dough - is great in its exaggeration, wonderful in its absurdity, perfect in its creation.

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The ideal starting point for your next picnic

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A human bridge.

Babajim (Photo: Walla !, Yaniv Granot)

Nissim Barak is in fact a reprimand to Shabraqter, an Israeli with roots and family in Turkey, who manages to do what we all understood long ago to do - ignore the headlines and politicians, the provocations and the stakeholders, and speak human language.

This language usually, if not always-always, includes food, the most effective engineering bridge between people, which is both flexible and rigid at the same time.

Put a kebab, doner, hamjon or baklava on it by hand, and it will transfer them safely to the other side.

Put a story on it, and you have a heart too.

In Babajim, as you understand, there is both.

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• Shawarma

• kebab

• To Hamjon

• Turkish food