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Middle East: The pita is perfect, but you have to come because of something else - Walla! Food

2022-05-22T05:16:11.910Z

Middle East on Yigal Alon Street in Tel Aviv is a place that serves falafel and sabih in pita, loaf or in a salad bowl. All the details, prices and menu in the Walla! Food >>>



Eaters go

Middle East: The pita is perfect, but you have to come because of something else

One of the busiest food complexes in Tel Aviv has received a new stand that has finally answered our prayers

Yaniv Granot

22/05/2022

Sunday, 22 May 2022, 08:00 Updated: 08:09

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The lunch started.

"Middle East" (Photo: Walla !, Yaniv Granot)

The large extension between the "high-tech buildings" of Yigal Alon Street in Tel Aviv welcomes me as she knows.

It's very early noon, almost morning if you're on a slightly more fluid schedule, and I

park the motorcycle very far at the edge, but the noise waves leave no room for doubt - the lunch has started



.



Workers, and in fact in terms of normal people's food in general, this business gets up too early. Just minutes after 12:00 noon, and big queues are already developing outside the restaurants and stalls. The goddess is less like a magnet "what's going on here is probably great if so many people are waiting", and more like a mirage of a captive audience with not as many options as one might think he deserves.



Still, the smell of food, and the noise of happy people at lunch break, and trays, and sun, then another three minutes pass, and I, too, get hungry, quickly replacing Passon, who watches from the side with the urge to join the queue, some sort of queue.



And how good it was that this turn was "Middle East."

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Food professionalism.

Middle East

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The concept is simple, the menu is pointed to the point of Piper-Cut and the mechanism is golden

The newcomer to this sizzling food court - led by the people at the adjacent "Chicken Station" - is nothing more than a medium-sized food stand, and very bastard in its capabilities.

The concept is simple, the menu is pointed to the point of Piper-Cut and the mechanism is golden.



That means falafel and sabih.

And that's it.

Without schnitzels and without shakshuka, without a vegetable omelet and other inventions, inflate supply but reduce demand.

In other words, the constant prayer for a focused place that does not squint to the sides, was answered.

In other words, both falafel and sabih require food professionalism.

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Neutralizing objections, from soups of conscience.

Middle East Salads (Photo: David Moyal)

This conduct - at the heart of which is a queue that neutralizes the conspicuous and hesitant and puts lunch in your hands within a few minutes - turns out to be especially tasty at the exit

These two all-Israeli dishes come in three variations - in a pita (NIS 25 for falafel, NIS 28 for sabih), in a laffe (29 and 32, respectively) or as a salad bowl (33 and 36).



A separate dish of "Chips Tempura", apart from those that will be generously served to you as part of the dish, will cost you an additional 18 shekels.

We'll get to that later, but as mentioned, this is it.



This conduct - at the heart of which is a queue that neutralizes the conspicuous and hesitant and puts lunch in your hands within a few minutes - turns out to be especially tasty at the exit, with the other queues in the compound winding around themselves nervously.

Here are ticking, but not underestimating.

Hurry, but not reckless.

So let's eat.

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Crispy and soft alike.

The eggplants of "Middle East" (Photo: Walla !, Yaniv Granot)

Homage.

Middle East chips (Photo: Walla !, Yaniv Granot)

The convention says there is no bad sabih, as long as everything is fresh and hot, and the tongs people behind the pita do not underestimate.

This convention is of course unfounded

The Sabih pita was first chosen to test the basics of Israeli street food.

The convention says there is no bad sabih, as long as everything is fresh and hot, and the tongs people behind the pita do not underestimate.

This convention is of course unfounded, and has known quite a few past disappointments.



Here this discussion is unnecessary.

The pita is very fun, flexible enough for the Pilates class it is about to get into, and airy enough to give flavor and not just function as a container.

Apart from these, its thickness allows for the load that the Standards Institute would have been happy to test - thick tahini, chopped salad, brown egg after prolonged cooking (and not, as we are used to, avant-garde egg) and chunks of eggplant with a precise texture, both crunchy and soft,



A little more tahini, a peg of green onions, a little ambala, and I'm ready, not to mention screaming.

The pita was well built, the defeat was well built, the eyes were closed.

Seemingly, just Sabih, there is no need to get excited.

In practice, Sabih is perfect, and exciting.

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with closed eyes.

The pita of "Middle East" (Photo: David Moyal)

Stable construction.

The pitas of "Middle East" (Photo: David Moyal)

Soon a fun little hill piles up that tempts you to think you've become a man of salad at lunch

The falafel was chosen to be the ambassador of the salad section at the place.

A large, biodegradable takeaway bowl is the container, into which you choose (or let the pros choose) what to put.

The showcase is clean and full of lust, the vegetables are sexy and the leaves are proud, so soon a small and fun hill piles up that tempts you to think you have become a man of salad at lunch.



In thought, this hill becomes a medium-sized mountain, laden with components.

The eggplants land here too, and with them a very nice amount of boiling falafel balls.

Tahini from above, a little more green, and you already know that you will need a fork, a knife and a spoon here, but also a pile of napkins, and it is well known that the most delicious food is napkin food.



The result lived up to the promise - a fresh, very balanced, unpretentious but super-delicious salad.

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Fresh, chewy, hot.

The falafel of "Middle East" (Photo: Walla !, Yaniv Granot)

Ready for Pilates.

The pitas of "Middle East" (Photo: Walla !, Yaniv Granot)

The chips are very large, even more addictive, and it's mostly this thing that makes wow

The chips have not been intentionally mentioned so far, and require a paragraph-two of its own, if not a book (or rather - a guide).



The choice here was to give up the familiar industrial chips, but not go for the natural choice of routine potato pegs, and go for the extra-mile.



What is obtained on the spot is a kind of soft pillows, a grated and fried and tempered version of potatoes.

It's very big (two or three of these and your appetite is a bit confusing), it's even more addictive, and it's mostly this thing that does wow.



Looking at it from the side, I thought it was a respectable homage to the mythological slices of Bezalel market falafel.

Looking inside, it's simply the tastiest chips I've eaten in town in years.

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At 12:30 in total, the producer has not even arrived yet, and around the queues only intensify, stretching from the inside out, forcibly creating ever-increasing human-hungers.

In the midst of all this, it is difficult to break lines, and in the first place the dynamics allow you as a skilled office worker to take tomorrow what you thought of today, and vice versa.



Still, it's hard to imagine someone standing indifferent in front of this meal.

A pita explodes in the hand, and a bowl of salad is ready to pounce.

Falafel and sabih, no more and certainly no less.

It may not be a new Middle East, but it's a Middle East piece.



"Middle East", Yigal Alon 94, Tel Aviv, 054-6204995

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  • Street food

  • Falafel

  • Sabih

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Source: walla

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