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Dalida skewers, Lewinsky Market: Come quickly, before there is a crazy queue here

One of the most romantic food pairings in town has spawned a charcoal BBQ, thick pitas, a small menu and sane pricing.

Are you still here?

Yaniv Granot

27/02/2022

Sunday, 27 February 2022, 07:00 Updated: 07:38

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The end of the crave.

"Dalida skewers" (Photo: Walla !, Yaniv Granot)

One of the few truths of life that still remains here, agreed upon by all of us and unblemished, holds that there is nothing that the Lewinsky market can not solve.

It can be a culinary whim or a romantic passion, arrangements or spot shopping for the mother, "bachelorette party" decorations that for some reason are still a thing or disposable utensils for the child's birthday at school, an institution that ironically and subconsciously also educates Bayou for a greener life And also insists on plastic, and in quantities.

because there is everything here, and the good in it.

An exploding but still friendly deli and a juice stand that can function naturally as a location in Guillermo del Toro's next film, an outstanding pizza that is also a perfect underground bakery and what is probably the best store in the country (yes, Meyer, I'm talking about you again).

There are amazing bites here, stormy borax fights and the winner of the most detached "Golda" branch competition in its location (and this competition is, by nature, tough).

What is not here, but - and it's strange to me to even write this - is a good pita.

On the fire and skewers and tahini on top.

Until now, that is, that "Dalida".

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You can get excited again.

Cauliflower arais of "Dalida skewers"

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How long has it been nine years in the food world of Tel Aviv?

Let's just say that one of the main temptations they used back then to get people to "Dalida" focused on not having to look for parking near it.

The food powerhouse on Zevulun Street began operating in the compound a little over nine years ago.

How long has it been nine years in the food world of Tel Aviv?

Let's just say that one of the main temptations they used in the beginning to get people to "Dalida" focused on not having to look for parking next to it, because everything was then available.

Since then, "Dalida Bar" has also opened opposite, a new brunch has been launched and an events space that is also a cafe has been inaugurated and settled nearby.

Old dreams were then pulled out of the drawer, joined in deep thoughts of Corona and purpose and "What are we dying to eat here?"

A few more thoughts, fallen tokens, a window opening from a wall - and here a skewer was born.

Some ventures need much less than this to happen, some will not happen even with double time.

And there are the "Dalida skewers," which feel stamped from the first minute.

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The pitas of "Dalida skewers" (Photo: Walla !, Yaniv Granot)

Ready for shipment.

"Dalida skewers" (Photo: Walla !, Yaniv Granot)

The five "regular" pitas cost 33 shekels, the steak costs 49, a pricing that reflects some kind of economic vintage, if not simple and blessed sanity

The menu of "Dalida skewers" is small, sharp, devoid of niggles and deliberately neutralized from paperwork.

Anyone who is used to consuming pitas in this city - all of us, in fact - can not read these words without wanting to hug someone.

There are six pitas here - chicken, kebab, liver, margarine, cauliflower and entrecote (the first five at NIS 33, the steak at NIS 49, pricing that also reflects some kind of economic vintage, if not simple and blessed sanity).

They all come in the same configuration, and get two skewers, tahini, hot, ambala, roasted tomatoes, roasted onions, vegetable salad and greens.

Want to download something?

It's possible.

Want to order?

There's a digital stand, McDonald's style.

Interested in applause and shouting?

Go somewhere else, here eat.

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A dancing star.

Hamudi Abulafia makes "Dalida skewers" (Photo: Walla !, Yaniv Granot)

The kebab comes off the BBQ at just the right second.

With the tahini and ambala, the tomato and onion, the green and purple, a great bite was born

Let's start with the chicken.

The pita - of the thick and juicy type - maintains the urban standard and is extracted from the evaporation chamber seconds before assembly.

Abulafia grabs her, stretches her, teases her and then starts working.

He dances on the salad bar and side dishes, adding the pieces of meat while creating something scientifically impossible, but philosophically possible, albeit one that occurs occasionally - a lure that is more than the sum of all its parts.

The kebab, for its part, in a plump little patty configuration, comes off the BBQ (coals, well what did you think?) At just the right second, after the DONE and before the WELL.

With the tahini and ambala, the tomato and onion, the green and purple, a mighty bite was born.

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celebration.

Pita Kebab of "Dalida Skewers" (Photo: Jonathan Ben Haim)

This is a seemingly trivial action, but it turns "cauliflower pita" into "P-Y-T-H-K-R-V-B-Y-T"

further.

The thick hot dog (here in a non-spicy version) is cut sideways, then flattened over the hot grid.

There is a crispiness on top, a kind of smoky protective layer on the bottom and in the middle of wonderful meat, and very far from everything the word "sausage" has told us in recent years.

The cauliflower gets a slightly different treatment, coming from Arais.

She roasts and goes into a pita along with all the choir members, then returns to the grill to get a sexy tattoo in the form of black longitudinal stripes.

This is a seemingly trivial action, but it turns "cauliflower pita" into "P-Y-T-H-K-R-V-B-Y-T", and in a country that has turned almost every one of its residents into an Arais expert in its own eyes, it is a miracle.

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alchemy.

Chicken pita from "Dalida skewers" (Photo: Yehonatan Ben Haim)

The small stand of "Dalida skewers" - as mentioned, a hole in the wall, albeit in a slightly more elegant version - turns half a back to the active kitchen of the bar, and a whole face to Zevulun Street.

In a few days, it is expected to simultaneously serve both the pitas stands and the lunch skewer that is about to open here, opening a table and salads and everything.

In a sense, and given everything written here so far, this is the perfect timing - a little after the run and the attempts, a little before the onslaught, and the mess, and the inevitable turn.

In every other sense, this is a sweeping instruction - want it.

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Tags

• chicken

• Skewers

• kebab

• spring chicken

• Pita

• steak

• Areas

• cauliflower

• Dalida

• Lewinsky Market