Desserts, corruptions, exaggerations and shawarma of course: 8 food recommendations (and 1 hotel) in Jerusalem

It's not just the air, it's not just the people, it's not just the temperatures.

It's all

It will yield money

08/19/2022

Friday, August 19, 2022, 08:00 Updated: 08:01

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A bomb of colors and taste.

Breakfast at the Inbal Hotel (photo: Walla! system, Yaniv Granot)

Cheese, dough, shoulder.

Breakfast at the Inbal Hotel (photo: Walla! system, Yaniv Granot)

Again we made a mistake in the packaging.

The steamy ooze that was mistakenly called "Gush Dan climate" led to a side bag full of flip flops and shirts made of fabric whose next state of accumulation is disintegration.

This is early August, so we felt good about this move.

It is the beginning of August in Jerusalem, so this move led us to sit stunned in front of the coolness of the evening, to see people with long clothes during an Israeli summer, and to wonder where the cardigan was imported from.

We sit relatively high, although everything in the capital is a relative height, and we enjoy a relative view (although, of course, everything here is a view) and mountain air that is called "clear as wine" is offensive to the wines, and offensive to the clarity and somehow offensive to the mountains as well.

Just for the sake of unity, we will call it perfect air.

And not only the air is perfect here, or the view and the altitude and the climate.

30 or so hours of an August parents' outing, the main part of which was food and the other side was more food and something to drink, left us a little dizzy, as usual.

The abundance and the innovation, the taste and the aftertaste, the wide heart and the even wider hand, the hospitality and the smile - they all leave one central question in the mouth - why don't we actually come more?

Until we formulate an answer, and until the next time, receive 8 worthwhile food recommendations (and 1 hotel, also worthwhile) in Jerusalem.

David Laur

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Laor's biggest compromise is the croissant sandwiches that broke a private vow, started appearing in the display case at some point, and are impossible to move away from now

The baker's Jerusalem kiosk is newer and enticing with greenery and pleasant urbanity, but we actually stopped in its divided mother-kingdom, the heart of the industrial and commercial area (and the garages) of Mebasheret Zion.

The environment is rough, full of new construction and old forklifts, but that only makes the experience more worthwhile, and more delicious.

Not to mention the ecstatic feeling of a piping hot pastry that just came out of the oven and miraculously found its way to your fingers.

Laor still starts his days at three in the morning, welcoming the first customers with an almost criminal bakery collection.

It starts with classics such as brown canelle de bordeaux or giant elephant ear cookies, crispy-buttery and very far from what we are used to seeing in this genre, and continues very quickly to its biggest compromise - croissant sandwiches that broke a private vow, began to appear in the display case at some point, and are impossible to move them away now, unless it is, as mentioned, a move directly to the gaping mouth of a satisfied customer.

In this category you will find, among others, a croissant sandwich with Iraqi cheese and beetroot, a St. More sandwich with pear marmalade, a parmesan croissant with pine nut butter and artichoke, and also what is defined here as a "family croissant", which is actually a giant stuffed dough (pistachio and chocolate, for example, or Berry and Portobello) serving whole hungry bunches.

Oh, and above the same commercial center (which they would do well to treat as one of the proper tourist spots in the settlement), the pastry shop also awaits, with the same spirit and energy, and other products, more "dessert" but no less perfect.

In summary: a stopping point on the way to the capital, a stopping point on the way back, a mandatory stopping point.

Mahane Yehuda Market

9 worthwhile food recommendations in the most delicious complex in Israel (and two more nearby)

To the full article

Avi Levy and the "Homocia" celebrate a decade

Holiday.

Avi Levy at the entrance of "The Issuer" (Photo: Ron Yarkoni PR)

Of course, there is no need to say too many words about the Jerusalem chef and his wonderful flagship, but because we avoid too many words, we often forget to say what is important - this is a first-rate urban ambassador, a diplomat of food, and above all, a man, a human being.

A few months after the launch of his excellent "Metsela", "Homoja" celebrates a whole decade of hospitality, and does it the way it should be done - with a special, star-studded menu from the first days of the restaurant until today.

During the festivities, you will find, among other things, strips of Norwegian cod fish in cradle-pepper sauce and Algerian chermoula, Jerusalem market salad, bone marrow entrecote with smoked discharge, spicy Margez sausage, Moroccan tomato salad, olive and orange salad from the same tribe, "brown and onion "An Algerian that has been restored with difficulty but successfully (that is a halal stuffed with meat, pickled lemon, green onion, white tahini and pickled cucumber, Shabkia sheitel and asado, pistachio and veal stock, Masapan pistachio which is a baked cake with salted caramel and coconut cream, and - of course - the desserts of Mother Miriam. Good luck to him, good luck to her, good luck to us.

Saint Urban

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On days like this you want to sit in the wonderful open courtyard, close to the stone wall or share a larger table in the green and happy

The wine and cocktail bar of Mikey Cohen and Ben-Zvi Narkis recently took up residence in the Scottish guest house in the city and provides an almost impossible package deal in return - a mountain view at the edge of the German colony, air benefiting from the dramatic height difference, and an alcohol and food menu that aligns with all this goodness.

The interior space is intimate, and the bar itself is designed to the glory of the Jerusalem legends written as early as 1929, but on days like this you want to sit in the wonderful open courtyard, close to the stone wall or share a larger table in the green and happy.

You can find here, among others, "Budapest" (ginger gin, violets and lychee), "Monaco" (vodka, yuzu, ginger and fresh cucumber), "Florence" with gin Blood orange and Galliano roses and also "Munich" based on Jaegermeister.

A generous wine menu will provide a successful option of its kind and the food section will accompany all this with small smooth dishes, a charcuterie plate, fish and chips and colorful pizzas.

02

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All of this - the food and the bar and what's next - is well managed and ideally aired - with lots of air, lots of unapologetic smiles, and very little ego

The hospitality and food anchor of the Inbal Hotel in Jerusalem looks at the urban frenzy and the bustling scene and continues to mature - and rightly so.

The well-trained and excellent restaurant ("Lots of respect for food, lots of respect for Jerusalem", Keinan Cohen wrote beautifully with us exactly a year ago) led by chef Nimrod Norman was prepared for the nine days before T'Bav with a happy fish menu, at the same time launched a summer menu that celebrates land and locality, and did not forget for a moment the classics that made it, thus satisfying every possible whim and desire.

It is, among other things, a hot parana and a summer salad of watermelon-tomato-nuts-meadow blanco to start, lamb ribs or aged entrecote for a more settled continuation, and a shell of tossas (handmade fries that are increasingly rare to see like them in our country, anyone?), cocktails of Professionals with a blue-white wink, and desserts (Cremo Chocolate and Rona with Raplina Hazelnut and Crumble, for example) are mouth-watering, literally.

All of this - the food and the bar and what's next - is well managed and projected in an ideal way - with lots of air, lots of unapologetic smiles, and very little ego.

An excellent option for hotel residents, an equally excellent option for outside guests.

Inbal Hotel

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Outside, if you manage to control the buffet, a respectable and respectable Middle Eastern stand awaits, with quite a bit of tea and fresh herbs, hot knapa, soft halva and what not.

The hotel itself, which hosted us on this culinary excursion, was able to explain very well - and without words - where all this Jerusalem splendor comes from.

Decades of activity did not freeze him.

on the contrary.

A new wing of rooms has long since joined the hundreds of other accommodation options here, and the size does not overshadow the atmosphere.

There is old-school service here, but also a concierge desk that knows how to send you to the hot spots in the city, there is an excellent pool that manages to both be outside and keep you inside, there is a panoramic view that looks out over the bell park and the old city alike, and there are also countless activities focused on children for the holiday , but also without connection to it - from a challah weaving workshop on Fridays to play sessions and shows.

The breakfast deserves at the very least its own paragraph, with an accurate performance in a spectacular manner of the "best hits of the buffet" known to us.

The vegetables are fresh, the omelette and egg stand is hot, and the tabon at the edge of the display is constantly bringing out pastries bursting with cheese and flavor.

Outside, if you manage to master all this, a dignified and respectful Middle Eastern position awaits, with quite a bit of tea and fresh herbs, hot knapa, soft halvah and what not.

celebration.

POTATO

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What is often considered a slightly too classic eighties dish, turns here - with the help of family recipes and excellent hands - into model 2022 street food

Miriam Ben Zaken was born in Spain, moved with her family to Gibraltar and never stopped visiting the Mahane Yehuda market.

The gap between the visits got shorter, the visits themselves got longer, until a personal decision and family support led to the opening of her potato stand - and its doubling.

What is often considered a slightly too classic Eighties dish, turns here - with the help of family recipes and excellent hands - into model 2022 street food, with all that implies.

The giant potatoes come out of their 300 degree oven when they are ready for the task, mixed ahead of time with cheeses and cream sauce, and lovingly receive the sea of ​​possible toppings, from sweet potato cubes to eggplants, from caramelized onions to crispy cheese fries.

The result is successful bites, each one a little different from the other, and all of them are fun and far from boring.

On the side, a meat friend was also launched recently and separately, a logical and justified version of the same story, with minced meat or shredded asado that cover any trace of the potato, and any trace of your self-respect, or the promises "I'm not hungry, I just had breakfast at the hotel".

Arhanto

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A little outside the hustle and bustle of Mahane Yehuda, which is sometimes a bit challenging, and in the heart of the quieter Iraqi market, Lux David Sitrinovich has been running "Archanto" for six years, which can only be defined as a hot Latin-Israeli eatery.

After many years in the "Mechanioda" kitchens, Lux decided to make good food available to "people who don't want or can't pay NIS 200 for their meal now".

The base here is a tantalizing collection of empanadas - with smoked chicken and burnt peppers, veal with hard-boiled egg and green olives, lamb neck with peanuts and ras al shop or a vegetarian version of mushrooms-chard and roots - but not as you are used to, but much better, much more invested And with much, much more heart.

The large pocket, made of homemade dough of course, is stuffed and put into a Josper oven full of cherry wood coals, it gets a smoky taste and a slight aroma of "how did you not think of this before", and comes out ready to break molds, conventions and diets.

Apart from it, Lux also provides a daily lunch deal, special sandwiches with a noticeable South American accent (Milansa, beef fat chicheron, and also vegetables), chimichurri jars for stocking up, and a cheerfulness that is hard to find even outside of Argentina, and rare already found in the market itself.

Turkishuk

Turkishuk's cube (photo: Walla! system, Yaniv Granot)

Turkishuk's shawarma (photo: Walla! system, Yaniv Granot)

Traditional food, music to match and a successful hand that knows how to do both this and that

Many years of shortages led to one of the most logical openings in the bustling market - a Turkish street food stall, or "Turkisuk" for short.

The story here is simple but delicious - traditional food, music to match and a successful hand that knows how to do both.

You can find here, among other things, starters such as vine leaves filled with basmati rice, lemon, tomatoes, cilantro, garlic and yogurt, meaty and fried kuba nablossiah, and also a flat but deep chamajun.

Beyond them, a skewer of shawarma doner, circle and lamb is rolled out, which goes well with a spicy tomato salad and tahina-amba, then gently placed on an authentic Ramadan feed (NIS 44), or rolled in lafa (NIS 49), and also a Turkish mix full of offal, a shishkeb that takes the The best of all worlds and a juicy minnow entrecote with market vegetables.

Cold cookies

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Liran Elon's sweets empire looks a little sideways at the hustle and bustle of the market, but magnetizes Bayou as expected, with an excessively sweet collection of temptations and promises of a better future.

You will find here, among other things, a display case full of fresh and Instagram cookies that were baked meters back, and which attack you in a routine configuration, as a pizza tray with toppings, or as a trophy that receives more and more immoral and unscrupulous matters.

There is also a thick milkshake, a successful home-made ice cream (try the "milk of the cornflakes", you won't regret it) and churros that are fried in front of your eyes, come out of it in front of your eyes, rolled in sugary cinnamon in front of your eyes and take out in front of your eyes.

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Tags

• Mahane Yehuda Market

• Jerusalem

• Shawarma

• Street food

• Avi Levy