Farmers Market, Tel Aviv Port/Niv Aharonson
The happy hustle and bustle of the farmers' market at the Port of Tel Aviv was covered here not long ago in detail, and rightly so.
In short, 16 years of Israel's best agricultural produce, and as a result also a triple-digit amount of early Friday mornings that they hired on their side, have turned this event into a weekend anchor for many, and a periodic pulse check for many no less. And a noticeable slowdown, on the contrary.
To all The columns of "Eaters Go"
but alongside the farmers' stalls, at first on their margins - both physical and conceptual - and then slowly crawling to the center, another market has developed, the one that provides food ready to be devoured here and now, and to complete the devouring later. Friday morning, it was quickly understood, is a time The coffee and carbohydrates that are not counted, the corruptions that do not reach the internal moral tribunal of each of us and also the patterns that continue this discourse later, at home.
And so, a market within a market, a fast food complex was born here out of nowhere, effective and tasty, and one that changes frequently but knows to manage mix and demand, to correspond with the seasons and the weather and not to forget the farmers around, and the visitors as well. Here are some of his collections, as an endless guide.
Ilana Dan
Ilana Dan's bread stand/Walla! system, Yaniv Garnot
The huge vacuum left behind by Hagai Ben Yehuda and the legend of Hagai and his bread is closing slowly, then quickly, like holes with their own lives.
And the closing is Ilana Dan, a baker who stands behind a real miracle stand, and someone who writes her own urban legend, plus many whispers around.
These whispers, if not clear, mean only one thing - "go there quickly, before it ends".
Here, Dan makes lovely loaves of rye bread and country bread, za'atar and blush matches and breads with sesame coating, airy focaccia (which we'll get back to later), za'atar bagels, milk challahs and butter rolls.
She also adds to all these large balls of butter with chives, with garlic confit and dill and with anchovy butter and its substitutes, and also a glimpse of this tremendous moment when she can't believe that she has run out of goods.
A few more mornings like this, and we won't believe her that she doesn't believe.
Eaters go
Tabon who knows how to do everything, and much more than pizzas
To the full article
Eve
Ivo's chicken/Walla! system, will generate profits
Ivo's schnitzels/Walla! system, Yaniv Garnot
One of the oldest delis in the market started strong, and has not stopped increasing since then.
It has taken advantage of some of the recent changes here to a friendly takeover of a nearby space, expanded and expanded, and now leverages the knowledge of meats and the talented hands of its people, all the way a growing showcase of delicious things.
Throughout the week there are rotisserie chickens here that have made a fairly well-deserved name for themselves, and they are joined by thin and crispy schnitzels, meat bureks and sausages with cabbage, and also tall sandwiches based on Ilana's focaccia - with roast beef and tartar sauce and with shredded chicken on truffle aioli, for example, if Because we're talking about a collection that will only continue to expand.
Aline
View this post on Instagram
A post shared by Aline- fine chocolate (@aline__chocolate)
Elin Shalem's humble chocolate stand is a clear example of coming small and leaving big.
Very large, in fact.
Her colorful table offers classic and colorful chocolate creations, meticulous and tight and so European that it is impossible not to imagine her in a similar market, overseas.
There are 70% dark chocolate pieces with caramelized hazelnuts or with natural raspberries, for example, coated nuts that are almost nibbled by themselves, decadent bars and special pralines, as well as caramel toffee candies that tempt you into crime with an innocent look, and brutal execution.
Knapa kaak
View this post on Instagram
A post shared by Yaniv Granot (@yanivgranot)
The Lebanese-Israeli dish of Farah Raslan melts together like a hot cake and an equally hot dish, in a sort of dance of textures and sweetness that somehow balances in the end to closing your eyes and wireless silence.
There is, in fact, a sandwich-happiness that allows us to do things we didn't think possible, and you've summed up a dessert in a pita, on the way, not including that stop you have to make after the first second of the taste.
Ben Perry's Borax
Ben Perry's borax/Walla! system will generate profits
Ben Perry's borax/Walla! system will generate profits
One of the well-known stalls in the market combined corona constraints with family tradition and created a vibrant, contagious energy full of joyous crumbs.
The dough is handmade, of course, and inside there are obligatory classics such as spinach and cheese or potato, but also excellent servings of eggplant and feta, leek and *Khandreja*, a word that doesn't need much to arouse the salivary glands and lust, yet provides eggplant and tomatoes and onion and garlic , in a perfect Turkish-Israeli tune.
Knock off
View this post on Instagram
A post shared by Dafi Kremer (@daf_ka)
The delicious journey of Defi Kramer takes place every Friday in the outer square of the market, and lets the stories and flavors take their toll on the gobblers.
She herself calls the offer "grandmothers' food", but the connotation gives way very quickly to a slight but significant refinement.
This is not just grandmothers' food, it is grandmothers' food from now on, and excellent.
There are grape leaves in a red sauce with seasoning, mushroom blinches and sweet cheese blinches, Jerusalem kegels with potatoes or apples, delicacies and other intriguing things such as knishes filled with lentil ragout and also excellent stuffed carpelachs, homemade ones, and grandmothers', of course .
Shira the baker from the north
The stand of Shira the baker from the north/Shira the baker from the north
Shira Ben Tzur from Kfar Blum recently settled in Jerusalem's Mount Adar, and manages to reach Tel Aviv with her mighty team, and much further.
It has addictive salty cookies and crunchy crackers, soft chocolate brownies and rolled cookies, pumpkin and sinbon cake, proper vegan options and almond and sesame snacks, which put together an "one of everything" format, easily.
Klein's
The old bakery from Beit Shemesh does not need much marketing work to magnetize people to its stand.
Instead, she places a huge challah there and lets her fingers do, then do some more.
Then buy home and continue to do it in private.
Still unpleasant.
There is chocolate, cinnamon or vanilla roglach, excellent rolls and Star of David challah, and also the same challah magnet, "American" style that manages to be soft and stay soft long after you no longer expect it, until next Friday of course.
Jujube vineyard
The excellent produce from Mitzpe Ramon combines boutiques and functionality in a way that echoes the values of the market, and the values of its people.
There is a definite emphasis here on natural wine - sour and refreshing Shredona to a good muscat - but also good olives, wine vinegar and bitter and deep olive oil.
Grandma cooked
Tabith by Grandma Bishla/Walla! system, Yaniv Granot
Grandma Bishla's Cuba/Walla! system, Yaniv Granot
The long tables of the people of "Saba Bishla" open a ready-made home food center that is a must in every market, but they do it a little better than what we are used to getting here and there.
There is cooking here from scratch, as promised, ending with handmade stuffed peppers and koba, vegetable meatballs and plump eggplant rolls, from Parom and Moussaka, beef meatballs and "Abuchachira meatballs", Schnitzel challah, probably and Tabit in two versions that compel you to say both in submission.
The Sabih of Oren
View this post on Instagram
A post shared by Pasta Banamal (@pasta_banamal)
Long weeks that were all "boredom of war" led Oren Goldwasser to the realization that a change was needed, and an exit was needed, and Sabih was needed.
And so, the man who has been operating "Pasta in the Port" for years, built another tiny empire near the front doors, and returned to smiling, at least for the time being.
There is everything here that is needed to assemble the perfect pita, including potatoes "of the Iraqi school", as he defines it, and above all a humane solution to the humanitarian crisis oppressing our lives - a broad smile, working hands and the same skillful Sabhai charm.
Suleiman Halabi
Leaves of vine by Suleiman Halabi/Walla! system, Yaniv Granot
Cuba by Suleiman Halabi/Walla! System, Yaniv Granot
Suleiman Halabi's Druze food stand has been connecting Dalit al-Carmel and northern Tel Aviv for years in a straight and delicious line.
There are excellent stuffed vine leaves, fried koba, vegan or meat, tahini cauliflower and small-large boxes of goat labna or hummus, and also that thin and hot pita that knows how to accept everything on it, even if not exactly according to tradition.
Yes, chocolate, we're talking about you, thanks.
I ate the Viennese strudel
Nati's strudel/Walla! system, Yaniv Granot
A short couple's trip to Vienna and an early passion for baking led Nati Lesri to pursue his dream already 25 years ago, and not stop fulfilling it since then.
The port branch of all this sweet goodness offers, accordingly, strudel filled with apples or cheese, cherry or blueberries, and also adds a brown and poppy-rich pressburger, and a rich chocolate crunch that may not be Viennese, but definitely ours.
The farmers' market in the port market/Walla! system, will generate profits
The gluttony fest described above pretty much shuts down every Friday morning hungry corner, as well as random hunger forays throughout the week, but this abundance doesn't stop there.
There is also the Teller bakery, known for its challahs and babka cakes, the Fisherman's with thick and extravagant fish schnitzel sandwiches, Shlomit Ibn Ari and Spectrum of Nature, which offers both citrus jams and spectacular pastries with parsley wraps or Hobiza bagels and green garlic, David's farm from Moshav Ahitov and cheeses His elite goats and Katy Perry's scones.
Only a partial list, yes?
This offer changes and is updated towards Friday, and in any case guarantees a slightly different experience, every time.
Think of a flexible and modular food court, which calls to you again and again in a different language, and with fresh creative plans in mind.
Think also sea and air, people and community.
And come hungry.
even though.
Farmers' market, Fridays, 07:00-15:00, Hangar 12, Tel Aviv Port
More on the same topic:
Street food
The port market
Tel Aviv port