Each city has its secrets, only the people who live there know it. Only someone who knows all the ways in which, as one who knows the lines in his hand. Tel Aviv there are no secrets, everything is known in advance, but once you move away from the big cities and spreading from the center - the shopping centers in cities and towns of gas stations, then the real secrets are revealed, after all, are the secrets of local food. There are secrets of Or Yehuda and Ramla, and the secrets of Be'er Sheva and Kiryat Shmona. Every city will tell you that local and indigenous people where to go to eat, and most of these restaurants will not designed but simple restaurants based on food have learned from his mother how to prepare.
Sandwich which is a family tradition. Cheerful and Hhbiz'h (Photo: Bad moon)
I heard the secret of the city of Akko and I rushed there to taste, soon before the secret is revealed to everyone, not me. Acre has established itself in recent years, and rightly so, a culinary destination, especially in the Turkish bazaar in the old city and mainly local fishing menus on the spectrum between the traditional or trendy, how can you not say, iconic chick. But not far away, on the main street of the old city of Acre wrong, in conventional provincial, the court pedestrian mall, sitting in the stand of Azizh's.
Alice's daughter Aziza, opened the place two years ago, out of a painful longing for her mother, who died a few years earlier. For several months she looked for work and did not stop to think about her mother, until that arose one morning with an idea how to bring it back to life and it was associated with cutlet. Aziza, a real Moroccan mother, was known throughout the neighborhood, a cook by magic and probably sfenj not fall far from the pot, and cook just like her happy, at least so says anyone who has in his mouth and know.
Moroccan meatball made of a mixture of meat, vegetables and herbs, handmade roll (Photo: Bad moon)
But Bazizh's places cheerful pots, it includes all the big heart who misses her into a bun Moroccan Hbiz'h, it is of course self-bakes each morning. Hbiz'h is preparing handmade roll every Friday remnants of Sabbath challah dough is soft and sweet. Within a series of cheerful, or one of her sons help her operation of the place, the Hkoorh, festive Moroccan meatball made of a mixture of meat, vegetables and herbs. Patty, soft cloth, a mild flavor and is enjoying the roll. There is also a Hbiz'h with schnitzel or chicken breast, and Hbiz'h vegetarians, full Bmakodh - Moroccan pie baked batter made of eggs and potatoes.
And lest you think Shhbiz'h do not know her to be kind to fill. Alice is a magician Matbucha, it was actually blood flowing in the veins Moroccans, and every morning she puts two pots, one Lmtbohh Normal faint of heart and other acute Lmtbohh Adventurers, and this Hmtbohh lazing around in a bun before anything else.
Moroccan pie baked batter made of eggs and potatoes. Kingfisher vegetarians (Photo: Bad moon)
Within sandwich that featured well preserved lemon looking down on us from the jars on the shelf, and thinly sliced fried eggplant. All this served with pickled cabbage and carrots, may - of course, the place, and hot green peppers pickled in salt, not fried as everyone expects it, that's what is most suitable for sandwich, says Aliza.
And there is Mark during the winter (Photo: Bad moon)
All the sandwiches cost NIS 18 and NIS 15 soldiers. There is also a soup during the winter and cut the time by 5 NIS and this is all menu for this menu there is often a queue at noon, because of Acre know, on the 17th: 00 plus or minus, cheerful close and go home, because like I can create longing , so also must miss him.
Lots of recipes and treats - now in
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