Mifgash Rakefet is simply a likeable destination, warming the hearts of patrons for decades. Those who have already discovered it will not miss an opportunity to indulge in a bowl of Rakefet's legendary tomato soup. If Ashkenazi food tickles your taste buds, the constantly changing menu will certainly appeal. From gefilte fish, knish, blintzes, shnitzel, chopped liver, chicken and veal cutlets, to cholent, one will never leave Rakefet's hungry!
In a niche Yemen village called Kerem Ha'Teimanim, a soup den has continuously dished out steaming bowls of Yemenite soups, year after year. The aromas at Shimon, Melech Ha'Marak envelop the inhabitants, whilst the food comforts and satisfies both belly and soul. Shimon founded the kitchen, and although he may no longer be with us today, his oxtail soup has remained a firm favorite, and his amazing legacy continues.
For thirty five years, in a quaint falafel stand, stood Yedid, who brought smiles to the faces of his customers and joy to their souls. Unfortunately, in 2008, at age 65, he passed away. After the mourning period, his son Elad decided that it was crucial to uphold his father's traditions, and so he took his place at Falafel Rambam. To this day, one can come eat a Yemen-style falafel served with a smile!
In the heart of busy Allenby Street, sits Safta Eva in her established restaurant. Eva specializes in classic Ashkenazi food. For those who remember the special taste of traditional chicken soup with matzah balls and farfel, just like Grandma used to make, Eva's makes it possible to enjoy these pleasures every day. One will also find additional comfort foods from childhood, such as gefilte fish, and Eva's famous schnitzel. The atmosphere is very warm and comfortable, welcoming guests to a lengthy stay.
In 1935, a new and hip saloon opened- Bar Matti. Ever since then, Mr. Matityahu Landstein has been running this successful joint with a firm hand. Locals who frequent the Levinsky market are all familiar with Matityahu, and no one dares to pass by without popping in to ask how he is keeping. Matti prepares a variety of delicacies from traditional Ashkenazi cuisine, including chopped liver, Romanian pickles, stuffed dumplings, and even gefilte fish. Visiting Bar Matti is a real experience. Although now in his eighties, he will still proudly serve you a thirst-quenching glass of cold beer!
Mama Mafruma is a family restaurant, with sister Yehudit happily hosting diners, and brother Shimon cooking from the heart. From this lively Libyan kitchen, colorful dishes emerge, including soups, and mafrum, a beef stuffed vegetable delicacy, prepared in many intricate steps for a tasty outcome. Be sure not to miss out on the couscous, which is up for the title of the best in the world, or an order of Shimon's piquant pepper salad, "Ha'Mebalbel", which is so zingy, it is sure to leave your head spinning for a few minutes!
In the city of Or Yehuda, a Bukharian gem is hidden. If your soul seeks an authentic experience of aromas and flavors straight from Central Asia, Samarkand is your place. Smells of dumplings and sweet and sour soup fill the air, drifting past hand-painted artifacts and decorations. Samarkand holds their reputation for their supreme 'chicken tabaka' chicken, which goes through seven stages to reach it's unique and precise flavor.
Standing its ground for already 35 years, Bechor Et Shoshi is a Libyan delight. Bechor and his daughter Shoshi prepare an array of authentic dishes, exploring different flavors every day. For the brave and the persuasive, Shoshi may just delve into her cookbook to prepare some of her original and exotic dishes. It is recommended to arrive early though, so as not to miss out on the daily specials!
Julie Ozen made her name as fusionist a few years ago. Since then, every day Julie can be found makes her rounds in the market, selecting only the finest ingredients and the best vegetables. Using her fresh findings, Julie creates the unique menu for the day. As her menu changes on a day to day basis you can expect something different with every visit. Her Egyptian specialties include artichokes, and Molokheyya, a green plant chopped and cooked with garlic and coriander sauce often served as a soup. To finish with something sweet, the perfect addition to Julie's food is the warm experience served with a dash of wisdom.
Although the name Dr. Shakshuka may be slightly misleading, make no mistake the title has been earned! Bino Gabso was born to slice shawarma, long before he learned to make shakshuka. At the entrance of Yaffo he is busy preparing the best lamb shawarma in the country! His shawarmas bing locals and tourists alike from all parts of the country and no one leaves without a full belly and a smile on their faces. This extremely tasty dish is served with a large variety of salads and dressings, including filfel chuma (spicy garlic-pepper sauce) and eggplant. If you have time to spare, enjoy the hearty shawarma and view in the pastoral yard.
Few will argue with Ovad Daniel's claim to have the best dish in the world! While sabich is seemingly a simple sandwich to prepare, Ovad's quirky and theatrical nature, along with his exceptionally fresh ingredients have earned him the title of Israel's most revered sabich-maker. Served in a warm pita, the dish contains fried eggplant, hard-boiled eggs, salads, and an array of rich sauces, such as hamba and tahini.
At the entrance to Rosh Pina, lies a small and colorful hummus restaurant- Hummus Osol. For more than 15 years their claim to fame has been their hummus, with delicious toppings and flavors available, such as ful and delicate masbacha. Some also say that the homestyle labaneh, a creamy, thick, yogurt cheese, is not to be missed!
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