This year, 1996, Tomer and I'm a young couple so. And so we live happily and a half room apartment scuzzy magical Micah Street in Tel Aviv. Is our first, and our eyes is the most beautiful in the world.
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Tomer Berman, I'm a waitress, and life is beautiful and simple. Occasionally, after a prolonged lounging on the beach followed by a peer of a deep and heavy lunch, we travel on Ben Yehuda Street and the nearest restaurant to our house - Szczupak.
Eat greedily and great hunger Ikeda, tahini, eggplant salad, herring salad and beet salad. All these tasty as they are, are a warm up act that soon will fresh fish on the grill and into the table.
Fried red mullets // Photo: Bus Gabay
Routine 90s is sweet and distant memory. We left the city center in favor of my childhood neighborhood, and street Micah Magical we have not awhile. But when Szczupak celebrates 20 years, this is cause for celebration by any measure.
Quite a few restaurants open big storm and fade quietly into the unknown. Restaurant Szczupak
oldest working hard for two decades, while maintaining the spirit of tradition and simplicity guide the air instead.
More food articles, recipes and recommendations Enter our food section
Round birthday respectable again found, Tomer and I, our way to Ben Yehuda Street North, this time accompanied by four of our sons. Yet nearly 20 years have passed.
Around a large wooden table we asked to eat the same foods we memorable and nostalgic stories to share with four hungry children.
Fried whole fish // Photo: Bus Gabay
It was a magnificent feast. Again decorated the colorful bustle table, including fresh salads and delicious. Once again, we enjoyed a wonderful fish may simply fantastic, pleased to discover that good things do not change even after 20 years.
"Szczupak was born in 1900" was opened in 1995 by Capricorn Cioffi, one of the first restaurateurs who worked in Tel Aviv, who co-Reef restaurant in Jaffa, Tka"m Montefiore Street and the West Coast restaurant - where the case today Manta Ray restaurant. Opening the restaurant was born from the need to offer Israeli diner to enjoy fresh salads and fish straight from the sea to the plate.
The choice of location, the old north of Tel Aviv, stemmed from when the North is considered empty in terms of restaurants and attractive because of the proximity to the sea. The restaurant name is a combination of original family name of Shafi - Stzof'k passes during his military service by Ben-Gurion, and his father's birth year - 1900.
In 2011, Shafi decided it was time to pass the baton ownership of the restaurant for the younger generation, and sold it to a melody and Irkrmn, which started as a waiter in a restaurant and attained the rank of director, and Amir Davidovich, a local entrepreneur in the restaurant world.
The restaurant's menu has remained stable in all 20 years, and offers 20 types of salads served with opening fresh bread, a variety of fish and pond, seafood and fish dishes include appetizers and main courses.
Even salads can be prepared in a fish
Recipes courtesy of the restaurant Szczupak
Ikeda home
Ingredients:
• 1 slice of challah old - free of hard
• teaspoon salt and lemon
• 50 g Leichu carp
• 50 g Leichu Herring
• cups of sunflower oil
• finely chopped red onion
preparation method:
1. Wet your piece started (without pressing).
2. Place the bowl of a mixer the roe (clean crust), add the salt and lemon face started and begin to mix at medium speed.
3. When all the ingredients came together, begin to sprinkle the oil to be absorbed slowly into the materials.
4. When the salve stabilized absorbed all the materials, put the onion and stir for another minute and remove.
5. It is better to put in the fridge for an hour before eating.
Pickled fish with salt
Ingredients:
• pound anchovy / sardines clean
• Coarse salt
• olive oil
• 5 sprigs thyme
• 5 black peppercorns English
Shatta pepper • 1 dry (only if you want a bit harsh)
preparation method:
1. exhausts the fish bones.
2. Arrange them on a template and cover all fish in salt. Wrap in plastic wrap and place in refrigerator for 4 hours (or more, depending on the degree of salinity that want to get).
3. Remove the fish, rinse and pat dry with paper towel.
4. Place the fish in a jar with sprigs of thyme, allspice and dried peppers, pepper, cover with olive oil and place in the refrigerator the night.
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