We completely fell in love with Israel. The people, the history, the vibe and the food which is so fresh and so delicious, every mouthful packs a punch of ridiculous flavor. The spices are fresh and plentiful and the produce is insane, taste that you can’t even describe from a simple tomato! The food and flavors have inspired me and influenced the food we make ever since then. Our trip took us to vibrant Tel Aviv, with trips out to the Dead Sea and Jerusalem. We literally ate our way through Tel Aviv with ease! As our hotel was preparing the room, we took a stroll and fell across a place near Rothschild called Ha’achim. Oh my, did we get an immediate impression of the food that was in store for us! We ordered herb salad of parsley and mint, lemon and salt with pine nuts and pumpkin seeds, a shaved beet salad with lemon and mint which was so delicious, feta with olive oil and blended tomatoes and grilled broccoli with creme fraiche and of course the sesame bread. Ridiculous!
Some friends recommended a restaurant called Mashya where we went for dinner that first night too. Unfortunately the pictures didn’t come out so well, but if you find yourself heading to Tel Aviv, try and get a reservation here – it’s heaven on multiple plates! We ordered bread on a stick called “18 spice taboo frenna” which came with tahini and a tomato mixture called matchuba. For appetizer we had their pumpkin asado, I don’t know how pumpkin can taste so good, it had a honey paprika glaze that made it so decadent, a balance of sweet and savory and cooked to perfection. For entree’s we had their Haleb Kebabs which came in a large bowl covered in dough, it arrived like a parcel. Inside were kebabs shaped like small cucumbers sitting in a bed of delicious tomato and pistachio sauce. It had been baked in a brick oven and was served table side, opened in front of you and yoghurt poured into the dish – over the top on flavor, I’d go back to Tel Aviv just for Mashya, it was outstanding.
We know a few people in Tel Aviv so we were lucky to get shown around and pointed toward some really amazing places to eat. We went over to the markets for spices and stopped in a place called Ouzeria for lunch, once again, an outstanding lunch.
Another restaurant we were taken to for lunch was super hip and chill and outrageously tasty.. Port Said was the name of restaurant – owned by celebrity Israeli chef Eyal Shani. It’s like street food, but not street food… everyone was sitting outside on benches ordering tapas style plates, laughing, sharing, eating, it was such a cool vibe and so delicious. A few plates went a long way – this is an absolute must stop, even if you have to wait for a table.
We took a trip to Jerusalem which is so beautifully complicated, it’s like no where else I’ve ever been. It’s so striking and oozing with the worlds religious history, its vibrant and emotional and complex yet calming and peaceful all at the same time, you can feel the history of the ages as you walk through the quarters, you also feel it’s fragility. One visit wasn’t anywhere near enough to soak it in, it’s too much, I know we will return someday and spend much more time here. Along with religion and history, you get a sense of how important the bazaars and food are to the people of Jerusalem too. It’s a part of life, you can imagine the markets bustling through the years, with the same types of breads, Jerusalem bagels, spices and produce being sold in the same way for centuries.
We were taken to a hummus restaurant inside the bazaars which was incredible. Locals and tourists co-mingled in the tiny space, plates of hummus and pita being devoured by everyone, sides of onions and hot peppers were placed on the tables so you could add your own heat factor! Across the way from the restaurant was a spice stall selling so many incredible smelling spices and herbs, destined to be brought back home. Our tour guide bought us a Jerusalem spice mix which we savored and never wanted to end!
A few photos from the spice markets in Tel Aviv too…
The fresh flavors across the board were just so much of an inspiration.. mint, parsley, lemons, beets, beans, pastes, the spices, the yoghurts the breads. The intersection of traditional food and modern interpretation was so incredible. There were just too many flavors and too many plates to share in one write up, but the culinary effects live on as I try and recreate a slice of Israel on a plate from time to time.
One final photo.. I mean who does breakfast like this!
