Where are we going?
Since the Corona period, more and more food trucks have started to be established throughout the country, and it can certainly be said that in the past three years there has been a kind of hype surrounding visits to temporary places in nature where good food and drinks are served. But as with any trend, there is always someone who has been there before, operated under the radar and continued to exist day after day over the years because he is simply good. Such is the "Burekas Corner in the Forest" located in the Ben Shemen Forest, between Kedumim Gate and Maccabim Cemetery Gate on the edge of Highway 433.
The place was opened by Haim Ezra, 60, more than <> years ago. At first he served sandwiches and light dishes here, but about ten years ago he focused the menu on four types of borax. The pastry, prepared by him and his son, Leader, fresh on site every day, has been eaten here over the years by countless Israelis, including famous personalities, who were on their way to the Knesset and the capital city - their pictures can be found on a sign posted next to the tables. "Some of our regulars are the musician, Idan Habib, whose parents are from Maccabim, the journalist and stand-up comedian, Kobi Arieli, and the presenter Sharon Gal," says Leader Ezra.
A glimpse of the food track "Burekas Corner in the Forest" // Photo: Hila Dudal
What do we eat?
"So what to prepare for you? Cheese, spinach with cheese, potato or just spinach?" asks Leader as he holds a large tray that has just come out of the oven containing several types of Barla-shaped rolled pastry. We picked two and waited. He placed the borekas on a cutting board, took a large knife with two handles, with which he sliced the pastry in a kind of ritual accompanied by a crackling sound and between the thin layers of dough a soft and mellow filling was revealed. He served the dish to the picnic table on which we sat. He was accompanied by screwed Syrian olives, tomato salsa sauce prepared by him and his father on the spot, their homemade tahini, a little spicy they prepared and, of course, a brown egg.
Only four burekas make up the menu. But it's not just any borax. "When we decided to serve borekas here, we said: 'If anything, then make it as fresh as possible, make it here,'" says Leader, explaining the decision: "Sometimes people who make burekas think they can underestimate it – they prepare it at five in the morning and serve it at three in the afternoon. So the borax sits on the plate, absorbing oil. If not everything is fresh, you feel."
Four types of borax, photo: Lital Ostrovsky Eliyahu
We tasted. Turkish bourekas uginal stuffed with Bulgarian cheese. The dough, based on a little oil, was crunchy and the filling provided the first impression created about it. "We're not Turkish, but that's why it's so delicious, we gave it a Moroccan touch," Leader said, laughing. After filling up with burekas, you can also order desserts in a box, such as malabi, Bavarian cream or chocolate mousse. Alongside the burekas, Haim and Lidar also serve refreshing fresh lemonade.
Where to travel?
There are many other hiking attractions near the Food Track, besides the Ben Shemen Forest where it is located. A six-minute drive from here is Neot Kedumim Park, where on 2500 dunams plants of the ancient Land of Israel were planted and ancient agricultural installations were found. All these together with the water pools, animals and spectacular views, make the visit a special biblical experience. A 12-minute drive away is a hiking trail and an archaeological site called Khirbet Kfar Ruth and Sheikh Huriya, where you can enjoy views and even colorful blooms during the winter.
Travel diary:
Leader, who is married with three daughters, joined his father to run the business with him during the coronavirus pandemic. "I worked for many years in a banquet hall. During Corona, I found myself without a job and did the math. I wanted to earn my family and honor a father and mother along the way," he says.
Why Borax?
"It's like we got caught up in it. Before the Food Track, my father owned a clothing store in the Ramla market all these years, and his brothers owned bakeries. The Burekas Ramla factory, which markets Burekas to places all over the country, was established by the family many years ago," says Leader, and Haim adds: "There was one Turk who passed through the Ramla market - his name was Baba Levi. He used to make burekas and someone in my family was his partner. That's how it started."
Do you like borax?
Haim: "It's very tasty." Leader: "At home we eat borekas all the time. I eat twice a week. You can't resist it when it comes out hot from the oven."
Leader Ezra,
Yad Hanakefim, Modiin Maccabim Reut - Ben Shemen Forest on the edge of Highway 443 to the east (corner of Turkish Burekas Forest in Waze)
Opening times: Sunday to Thursday 07:30-19:30, Friday 7:00-15:00
Kashrut Badatz Beit Yosef
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