At the height of the winter storm, we wrote out to the North Market with a view to sample the plethora of entrees that the various restaurants offer • The result? Satisfaction, a sense of drowsiness and a taste of more

Outside, a winter storm raged with rain and freezing winds, but the northern Tel Aviv soldier's market was bustling, warm and full of intoxicating smells.

"The Hamin festival, which opened yesterday (Thursday) for the first time, received an extraordinary public response. The various booths participating in the festival were filled with customers and the prepared pots were quickly emptied.

The chicken, or taholent, is one of the most international cuisine of Jewish cuisine and almost every community has its own version of the bubbling stew, which is engineered to fit the Sabbath rules and stay warm and tasty even after low-heat cooking.

The hot market at the North Market offers various versions of the winter stew, including the Ashkenazi, Spanish, Iraqi and even Italian, Indian and Mexican versions.

Photo: Shani Brill

Yossi and Meir, big guys with a serious face and a black cap, came all the way from Beit Shemesh, where the "Zusha" restaurant is located, and served a Spanish-style marmalade with asado mutton and plenty of spices.

Among the participants in the festival are Vienna - a Polish Hamin with a tradition of more than 75 years; Solomon - A traditional chicken and rice based Iraqi dish that comes straight from an old home restaurant in Petah Tikva; Edna - The Ramat Sharoni institute has made a Hamin Persian known as "Hala Bibi" with wheat and rice, combined with chickpeas, a few grains, and lots of meat.

Photo: Shani Brill

Sander - the dining hall that started in Jaffa in 1948, will make a classic Chulent that comes from a Polish recipe of over a century; Anina - an Italian-made Hamina prepared with the "Hams" and includes black risotto, chunks of Osobuku, potatoes, white beans, purple onions, root vegetables and plenty of thyme in a special tabun imported from Italy; Guetta-Khamene Tripolitan slightly spicy; Indy- The Dining House will offer Indian-inspired hots, with curries, hot peppers and cinnamon; MEXICANA - MEXICAN HEAVEN inspired by "Barbecel by Ah" - a mutton stew cooked all night in chickpea soup.

The festival will be held in January on 9-10 / 1, 16-17 / 01, 23-24 / 1

Thursday 12: 00-19: 00 | Friday 9am to 3pm

North Raoul Wallenberg Market 20 Tel Aviv