One of the flagship dishes.
The rais of Pita of Hanioda (photo: David Rosenthal)
Recently, I happened to fall into Jaffa more than once.
Once, on a warm mid-October evening, it was for a wedding (I paid a lot of money for parking), and another time I came to a meeting (I paid a lot of money for parking).
Twice more it was for the real purpose for which everyone should come there - football in Bloomfield.
I didn't pay these times, but I parked a kilometer away from the stadium.
This is Jaffa, girl, this is Jaffa - a dense district that gives you two choices: pay or park far away.
Wait, before we continue, get an emphasis, in case you missed it:
I paid for a parking lot before a wedding.
40 shekels and tequila next to a hall that does not provide parking.
That's it, I let off steam, we can continue.
The thing about Jaffa is that despite its brutality, which is too much for drivers, it pays to get there because it provides the culinary goods.
It has everything - from heavy meat meals, through authentic bakeries to appreciated desserts.
And yet, due to my familiarity with her, everything feels to me like something I've already experienced.
What could be new, I thought, until I reached Pitah Makhaniuda.
Looks better than it really is.
The pita shawarma from Hanioda (photo: David Rosenthal)
Pita Machaniuda (no relation to Assaf Granit's well-known restaurant) is a meat eater that really started in Jerusalem.
In short, three partners worked in a Jerusalem food truck, opened a branch in Ashdod and then dared to enter the fluid competition of the flea market.
They went for the whole menu, from the usual menu of "on the fire", which includes shawarma, kebab, liver and other types of meat, through arais and hamajon to Margez sausages, schnitzel and more.
In short, a wide-ranging menu that only makes the choice difficult.
"What do you recommend?", I asked and the friendly guys immediately recommended the "rare" shawarma, as they defined it.
Something felt wrong to me to choose the shawarma but I flowed.
You come to a place like this and go for such a banal choice?
Well, the answer is yes, I took veal shawarma in pita (NIS 45) and arayas (NIS 42).
Not only shawarma and falafel, it turns out that this place also knows how to make a hamburger
To the full article
A Jerusalem fragrance.
Pita from Hanioda (Photo: David Rosenthal)
Let's start with the arais: it was well charred at the edge, insanely tender, with the meat blending well into the pita that wraps it.
It was a dish that was simply perfect and satisfying in itself, worth every shekel.
With the shawarma, however, I had a problem.
She was not bad, but also not "rare" as the poet intended.
She was fine but unremarkable, and I could only regret being tempted to take her.
It was too late to turn around, after all I had already eaten and my disturbed capacity has limits.
I walked away full of feelings of regret.
If I now write a review that includes a mediocre experience as a result of ordering a dish I didn't really want it would be very unfair.
It is true that the local people recommended the shawarma and therefore the responsibility, seemingly, is theirs, but I am the one who felt the great loss and feels the missing taste.
Here I learned a lesson from a past mistake I made: if you ordered a dish that you were not satisfied with, it is only fair that you correct it while you can.
And I can, because I work in Tel Aviv and Pita from Hanioda makes deliveries to my area.
Although it takes quite a while, but eventually it comes.
Two days later, I already ordered the dish I had in mind from the beginning - pita with entrecote and butcher's cut (NIS 59) to the office.
When the dish arrived it looked very dull and pale, and if you eat mostly with your eyes you probably won't be enthusiastic about it, but the first bite made it clear to me how right I was with the correction.
It was a delicatessen dish, an evening mix for the palate, a combination of flavors that is all a seal of quality.
With every bite I felt mountain air clear as wine, a Jerusalem bon ton.
In addition, the pita was full and satisfying enough so that the price would not be portrayed as excessive, and indeed it is not.
If the shipment arrived so well, you can only imagine the quality of the dish in the place itself.
Boring to the eye, thrilling to the heart.
Pita with entrecote and a butcher slice (Photo: David Rosenthal)
This was not a routine procedure.
For the first time ever, I made a lot of improvements for a review and I didn't regret it for a moment.
In my opinion, if I had written about a reasonable shawarma, one that is good and not even far from the complex itself, I would have done an injustice to pita from Hanioda.
I would divide the experience like this: the arais is a must and the butcher's portion with the entrecote is delicacies.
She is fine, no more, despite her seductive appearance.
For this reason, it is appropriate to focus on the more exclusive dishes and determine that in the KMA index (quantity-price-quality) this place receives the score 8.5.
I highly recommend the experience at Manioda. Fun, tasty and not even that fattening. After all, when you finish the meal you will wait You have a 4 km walk to the car.
Pita Machaniuda (camp), Beit Hashel 3 Jaffa, 03-7755185
Rosie the taster