Dec 31, 2010

Georgia on my Mind: Khachapuri

By Laura Goldstein
Namesake of the Restaurant: The cheese filled khachapuri
Just before coming to Israel in September I made the trip up from DC to New York to fly out of JFK. I arrived in the morning and had breakfast with my good friend Laura. Since she had spent the previous summer in Tel Aviv I asked her for recommendations of places to see, go out, and, especially, to eat. She proceeded to make a list of her favorite spots; prominent on that list was a Georgian restaurant on Nachalat Binyamin near the corner of Rothschild.

Every time I walked down Nachalat Binyamin I had it in the back of my mind to find this place but I always on my way to somewhere else so I didn't look too hard. Finally, after 4 months in Tel Aviv I set out to uncover the restaurant that Laura loved so much. I found it at number 63 on Nachalat Binyamin, walked in and saw the chefs working in the kitchen thorough  a big window in the front of the restaurant and went in to sit in the lovely courtyard in the back.

In the Kitchen at Khachapuri
I have never had food from Georgia, but assumed it would be incredible based on the cuisine it’s surrounding countries such as Turkey, Armenia, and Russia. Khachapuri proved me right!

 I scanned the menu and skipped over the breakfasts, salads, and pastas (though those looked great too) going  straight to the "Georgian Corner." The khinkali, handmade ravioli like dumplings, caught my eye. I ordered the combination which came with three different fillings, sweet potato, mixed cheeses, and spinach and nuts. Like many other dishes in the restaurant they came with sour cream on the side, who doesn't love that!

Mixed cheese khinkali and a tea infusion
When the waitress brought the khinkali they smelled of nutty, freshly made pasta. They were pretty little dumplings, each flavor having it's own shape. The khinkali were delicious, each tasting faintly of nuts in combination with the filling and they went perfectly with the sour cream.

I couldn't wait to try the other dishes and very soon returned to Khachapuri, draging a few friends along.
My roommate was very happy with her mixed cheese khinkali and a tea infusion. We also ordered the khachapuri, described on the menu as "baked dough with cheese", the version of the khachapuri with spinach, and a salad that came with wonderful spongy Georgian bread on the side.

The khachapuri reminded me of a calzone but the dough was soft, almost pastry-like, the cheese inside was rich and thick, and of course, on the side there was sour cream. So heavy but so good!

On the menu the food at Khachapuri is described as "Georgian Soul Food" and it does prove to be the kind of delectable stick to your bones kind of food that nourishes your soul. However, your soul will have to go without meat at Khachapuri as it is Kosher dairy.

Khachapuri is located at Nachalat Binyamin 63, open Sun-Thurs 8:00-23:00 and  Fri 8:00-17:00

Dec 29, 2010

A Chinese Shabbat by Andrea Mann

For most Jews, Chinese food is a Christmas ritual. We look forward to Christmas 364 days a year. Not necessarily for the same reasons as those who observe the holiday, but rather, we are counting down the days until we can happily stuff ourselves with wonton soup, chop suey, chicken lo mein, and vegetable fried rice. Why do all jews (at least in America) flock to the local Chinese establishments on December 25? Finding a nice jewish husband might be part of it... but more likely it's to kvetch to other Jews about how every restaurant and every store in town is closed. There's not much else to do on Christmas day.

Well, this year I experienced my first christmas in Israel. There were no bright lights illuminating the Tel Aviv palm trees to forwarn me of the approaching holiday and the lack of snow definitely didn't help alert me either. Every store and every restaurant in Tel Aviv remained open. And it wasn't until a friend pointed out that it was, in fact, Christmas that I realized I actually missed the festive music blaring from the speakers of every store in town. So, since I wasn't limited to chinese cuisine on Christmas, I decided to break tradition. Instead, I instated a new Friday night ritual: Chinese Shabbat.

Sweet and Sour Chicken
Every Friday evening as the sun starts to set, restaurants and shops quickly begin ushering out their last customers, sweeping up the remnants of the day, and locking up their storefronts. This past Friday as the city began to quiet down, my friends and I took it as our cue to head over to Long Sang for a Chinese feast. Apparently, we weren't the only ones with this idea. As we approached the entrance of the restaurant, located on Allenby near the intersection of Ben Yehuda, we noticed several other hungry patrons waiting to devour their own Chinese Shabbat dinner. When selecting a restaurant, I take a large crowd as a sign that the food must be worth the wait. Thus, we waited.

The restaurant is pretty small, without a proper entrance or waiting area. So, after standing outside on the sidewalk of Allenby for twenty minutes, staring through the large glass windows at everyone else's plates piled high with typical Chinese fare, we were finally called to our table. We immediately ordered some soups and appetizers to quell our hunger. I enjoyed the tangy Hot and Sour soup with chicken and mushrooms, which had just the right amount of kick to it. After wishing we could order every item on the menu, but knowing that we would never be able to evenly divide the leftovers among the five of us, we settled on a few Chinese classics like eggrolls, sweet and sour chicken, lo mein, vegetable fried rice and then added a chicken and cashew dish to even out our table of heavenly fried chinese deliciousness.
Vegetable Lo Mein
I'm not sure why I was surprised to find such authentic Chinese in Tel Aviv, nestled among the Falafal and Shwarma stands. Israel is, afterall, pretty damn close to Asia. Apparently, Long Sang offers two menus to it's customers. One for more "westernized" Chinese cuisine and one that contains more traditional Chinese items. 

My only disappointment? No fortune cookies came with our bill!
Well, and that there weren't any leftovers...

Dec 28, 2010

Explore Israel's Wineries: My Israeli Wine Tours

By Laura Goldstein
Israel is known as “ the land of milk and honey,” but dare I say,  "wine" should be included in that phrase. Wine is ingrained in the history of the State of Israel as the first modern winery was established by early Zionist settlers. It also features prominently in the culture of the Jewish people, used in blessings as symbol of joy. 

Today, there are 380 wineries spread across this tiny country. Many of the wine makers have been trained in different parts of the world, each bringing different styles and sharing them with their peers. This mixing of techniques creates an atmosphere of creativity and a lack of the pretension and strict rules that exist in other wine producing countries.  My Israeli Wine Tours, started by Esther Cohen, allows English speakers to experience the dynamic world of Israeli wineries and their products.

Esther's Story

Esther Cohen, CEO of My Israeli Wine Tours
Esther’s love affair with the sophisticated beverage began with a wine appreciation class that she took while studying abroad in New Zealand during college. The class awakened a passion within her and  when she moved back to the States she started attending wine events in the Boston area. 

In addition to wine, another passion of Esther's is the State of Israel. Before moving here permanently she worked as an advocate for Israel on college campuses. In 2008 she decided that the best way to demonstrate her commitment to Israel was making Aliyah. After a period of soul searching she decided to make a career out of her love of wine in the country that she so admires.

Her journey in the world of Israeli wine started when she was hired at Tishbi Estate Winery and lived in beautiful Zikron Yaakov in the Carmel. Tishbi  is a special place, it was commissioned by the famous Zionist Baron de Rothschild in 1882 and is run by Jonathan Tishbi, the grandson of the original winemaker. At the winery she worked as a waitress and tour guide and helped market the winery to English speakers. 

She soon noticed that after her tours the participants were left eager to explore other wineries in the region and around the country. However, it is difficult for foreigners to arrange wine tours, especially to multiple wineries, on their own. For non-Israelis arranging wine tours can be daunting due to a frequent lack of English speaking guides and signs in English not to mention the troubles that come with arranging transportation. 

Esther thought up My Israeli Wine Tours in order to help visitors to Israel experience all that Israeli wineries have to offer. With a mission to provide a service for her fellow wine enthusiasts she began researching Israeli wineries intensely and started her website in January of this year. 

Esther's brainchild is My Israeli Wine Tours. The company offers customized tours to clients according to their interests and needs. She offers tours in several regions and a choice between kosher, non-kosher, and boutique wineries. The length varies from 1 day to a week and the price varies according to the services provided. The tours mostly feature a look at the vineyards and distilling process as well as a tasting. Since many of the wineries are small and family run the winemakers often like to sit down and chat with the tour participants.

The most popular tours are to Mount Carmel and the Judea Plain and Hills near Jerusalem. These regions are both very close to the major cities of Israel and they have unique histories when it comes to wine. A wine tour of Mount Carmel tells the story of Zionist settlers in the late 1800's while a tour of the Judean Plain and Hills reveals a more ancient past. To arrange a tour e-mail Esther at

Started only a year ago, My Israeli Wine Tours is a success, leading 60 tours with 425 participants as well as hosting monthly wine tasting events in Tel Aviv. 

Join My Israeli Wine Tours on January 11th at 19:30 for tapas and a wine tasting at Dorsia Restaurant (flyer below) and link to their facebook page for other upcoming events. 

Dec 22, 2010

New York Style Sandwiches at Ruben in Tel Aviv

By Laura Goldstein
In anticipation of the event tomorrow evening at 7:00pm (check out the event on Facebook!) on I went over to Ruben’s to see what it is all about.

The inside of the store smelled delicious, the scent of marinated and steamed deli meats. Yum.
A Beauty of a Sandwich, my lunch from Ruben's
I ordered my sandwich and the man behind the counter went on to shave off a fist sized portion of delicately thin pieces of meat with the meat slicer. He then laid the slices on fresh bread with deli mustard, onions, and tomatoes, it was a beautiful thing.  He placed two little crunchy pickles imported all the way from Poland next to the sandwich. 

The whopping sandwich instantly brought me back to the US and to memories of eating out in New York delis with my dad, a Brooklyn native. His philosophy is that the best food comes from New York, but I think that he would be overjoyed to bite into a sandwich from Ruben.
Yes! They have BBQ Flavored Chips!

 I took my sandwich to the outdoor tables, giddy with excitement for sinking my teeth into the mountain of meat and fix-ins .The meat was warm and juicy and the bread was thick and sturdy enough to support the mammoth amount of meat. Mid sandwich, I munched on the crunchy sour pickles that were more like the ones from the states than the typical spicy Israeli pickle. I finished my sandwich contented and savored the taste of the meat's spices in my mouth. 

I am ready to go back for some more tomorrow at our Taste TLV Happy Hour! It will take place at the Ruben location at Yerimyahu 32 from 7:00  to 9:00 PM and includes free beer with your sandwich and chips and half off draft beer. There will also be a raffle with exciting prizes from area restaurants.

Come taste a delicious Ruben sandwich, get a free beer, and hang out with Taste TLV!!

                                *Don't forget to friend Ruben on Facebook!                                      

Dec 20, 2010

Going Native and Other Mysteries

by Nicholas Belzer 

I have come to terms with the fact that decent Mexican food cannot be found in Jerusalem. The local version of the burrito can be spiced up with any amount of turkiye and schoog…in reality, it's all schawarma. My palate demands flaming satisfaction. My landlord, Paulos, happens to be the Ethiopian attaché to Jerusalem and I needed to my pay my rent to him at a moment of deep spice craving. I knew Paulos could give me culinary guidance. 

‘Paulos, I’m needing some spice in my life’. The gambit proceeds, “Paulos, I’ve come for a culinary visa. I want to know where you go to eat Ethiopian food.” Great success, ‘the best, I will show you’. He personally escorted me to town, to a narrow alley on Ya’abetz street, which is parallel to Ben Yehudah, running right off of Jaffa Street, right before King George. 

Up the green stairs of #2 Yaabetz, under the sign ‘Ethiopian Queen Restaurant’.  I was greeted by Alkalet, the small, pleasant lady who runs the joint. The menu is two sided, one in english and one in…"squiggly." The theme is very Ethiopian, with red, yellow and green umbrellas hanging from the ceiling, hides of small goats strewn about and a wall-mounted flat-screen displaying various Ministers of the Ethiopian Parliament . For a moment I was distracted by the television, but the obscurity of a French flag hanging at the side of the restaurant that I noticed to my side, brought me back to where I was. 

Although well-stocked with Heineken, Tuborg and Carlsberg, I pressed Alkalet to procure some genuine Ethiopian beer. Out of a secret compartment  she pulled out a Meta Beer, a 5.5% proof lager in a stout brown bottle. Bitter, and full,  as far as lagers go, that was right on the mark.

 I noticed that the English side of the menu offers 8 meat dishes, the squiggly side offers 10. They also offer 5 vegetarian dishes, but I came here for meat and spice. I inquired about these secret dishes, it was revealed that those two were made with butter and so weren’t kosher, apparently secretly reserved for the Christian Ethiopians. The secret dishes are kitfor and gorad-gorad. The extra gorad literally serves as a warning that this dish carries double the amount of black pepper, coriander and ‘spicy’. This triumvirate of seasonings is a common theme with practically every meat dish in Ethiopian cuisine.

I chose the combination platter, so that I could try a bit of everything. Twenty minutes later, the silver platter was presented on an Injerra plate with 10 portions piled upon it. Injerra is the Ethiopian answer to the crepe, and is simultaneously the plate, the silverware and napkin. It is brown, porous, and tastes like damp matza with more brown added- after a few bites, it certainly grew on me.  

First I tried kit’fo, which is minced, raw beef. It tasted soft, like a smooth black pepper residue and was not as spicy as the other meats. But the notable sensation in this dish is the blackness of the pepper, accompanied by an odd softness. Next the t’ibs, which are chunks of beef with onion, and reminded me of a stir fry. They were delicious and chunky, wrapped in with my injerra and treated like a burrito. 
This brings us to the dulat. Here we get serious on the hot front, a ground beef with flaming green peppers. 

Interspersed between the meat, there were piles of green lentils, red lentils, yellow stewed cabbage, purple celery, steamed orange carrots and mashed yellow chickpeas which were enjoyable by themselves. They served as light breathers between the spicy meats. 

I particularly enjoyed the Meta Beer, national beer of Ethiopia, as it served the purpose of whetting the appetite, and then graciously, as an effective tonic counteracting the grease fire liable to erupt in my mouth after each handcrafted injerra dumpling. 

Now as I understand it, there are eight to ten Ethiopian restaurants in Jerusalem but Ethiopian Queen boasts “The Best Authentic Ethiopian Food”. After all, this is where the Ethiopians go to eat Ethiopian. They say that Ethiopia is a land of mystery, and Ethiopian Queen is certainly a microcosm of this mysterious land. So many riddles, unanswered questions. From whence was the miniature French flag nestled between the bar? I fear I will never know. Perhaps this is the allure, that innocent novelty that is the Ethiopian Queen.

Dec 13, 2010

Mama's Cooking at Bat Artzi

By Laura Goldstein

I have been reading about Bat Artzi (Daughter of our Land), a women’s cooperative kitchen, for weeks. It is one unique Tel Aviv restaurant, everyday there is a different “mama” who prepares and serves specialties from her mother country. The mamas are from around North Africa and the Middle East and make pots full of delicious food made with their traditional family recipes.**

Bat Artzi from Outside
Today I braved the rainy cold weather and trudged my way down Nachalat Binyamin, turned on HaShomer, one of the side streets, and found the small restaurant. The tiny indoor space was full of Israelis hunched over their steaming plates heaped with comfort food trying to warm up after being in the unforgiving wet weather. The décor was simple, a funky tiled floor and framed photos of what I can only imagine were the mamas and their family life.
Moroccan Mama Food...yum
Wafting in the space was the delicious smell of simmering savory concoctions. Behind the counter were pots overflowing with meatballs, chicken, stuffed peppers, and stewed veggies. Today the “mama” in charge of the cooking and serving was an amiable Morrocan woman who gave me a smile as she ladled extra sauce on my meatballs. Next to the counter was a fridge full of beautiful salads of pickled vegetables and traditional sauces to accompany the main dish. Taking in the smells and sights of the home cooked fare I was full of anticipation as I sat down to eat. 

My meal of meatballs, rice, and cooked string beans was warm and comforting, perfect for the tumultuous weather outside. The meatballs were big and hearty and all of the sauces mixed harmoniously with the rice. This lunch reminded me of a recent Shabbat meal I had at an Israeli friend’s house. My friend's mother spent hours cooking the meal and invited friends and strangers alike to share the meal. This is how I felt at Bat Artzi. Even though I did not share a common language with the cook I felt that she had a vested interest in my nourishment and would continually pour food on my plate if she could, just like my friend's mother did at Shabbat.
Traditional Tea Set at Bat Artzi
 I finished off my meal with a piping hot glass of black coffee. It came with sugar and like traditional Turkish coffee, a lump of coffee grinds at the bottom. It was delicious and strong, keeping me buzzing for hours afterward. 

My meal at Bat Artzi warmed my stomach and my soul, because even far away from home in Tel Aviv Israel, sometimes you just need a home cooked meal from a mama.

 Bat Arzi is located at HaShomer 7, Tel Aviv and can be reached at 03-5177808.

**Bat Artzi is no longer a collective, normally there is one mama cooking, Miriam, who makes family recipes from North Africa and the Middle East. However, there are special events where they bring in other women to cook their homemade meals.

Dec 6, 2010

Discovering HaYarkon Park

By Laura Goldstein

My Lovely Urban Hike to HaYarkon Park
     This Saturday on a whim I decided to make the trek from my place on King George all the way down  to HaYarkon Park on the Northern edge of Tel Aviv, Israel. I had been wanting to check it out since I arrived in the city but finally, after three months I made the trip. 

     I set out with a book and my NPR podcasts on the hour walk down Dizengoff determined to find the park. Almost all of the many shops were closed but the Tel Aviv restaurants were packed with Israelis enjoying their day off. As I went further up Dizengoff there were fewer and fewer Israelis on the street and instead of people watching I admired the many bridal shops with beautiful dresses in the windows.

      When I arrived at the intersection of Dizengoff and Jabotinsky, right before the police station,  my path was diverted by a guard. He said that I could not continue on Dizengoff Street for the vague and ominous reason that there was a “dangerous situation” ahead. I did not push it any further and turned left on Jabotinsky and started walking towards the Sea. 

      I was pleasantly surprised at what I found at the end of the street. There was the lush and well-groomed Independence Park, a nice change from the dusty Meir Park on King George. 
My Vanilla Yogurt with Gummy Bears and Mini Meringues
     I walked up the hill through the park and found a stunning view of the Mediterranean and a pretty beach below. Despite the fact that it was December, the water was clear and inviting and the sun was showing. I envied the people on the beach with swim wear and wished I could take a dip as well. 
     I looked to my right and I was surprised to see the Namal (port) and continued down the path towards it, pleased with myself for what I had stumbled upon by accident. The port was overflowing with people, and it was a challenge to navigate through the crowds shopping, eating ice cream, and heading to the ports swanky restaurants. I saw Yogurt Bar on the pier and decided to stop and cool down with a frozen treat. 

In the Park: the bank of HaYarkon
     Finally, at the end of the port, I was out of bustle and I could relax again. Then I found what I had set out on my little journey to find,  HaYarkon River! I knew at that point I was basically in the park. Heading away from the sea I followed the river over several very steep but pretty bridges and I saw what I knew to be the park. 

 HaYarkon Park is basically a green space on both sides of HaYarkon River. On Saturday it was full of families and groups of friends picnicking, playing sports, and relaxing on the grass. It looked like the perfect way to spend a lazy afternoon. Content with myself for finally reaching the park after several hours of wandering,  I started heading home. Now that I figured out how to get to the park I plan on returning to run and bike on the path along the river and picnic with friends on the lovely grass.

Dec 3, 2010

If you can't buy it at the Shuk, don't eat it By Andrea Mann

While enjoying some time to myself, I decided to mix a little business with a little pleasure and read Michael Pollan’s In Defense of Food: An Eater’s Manifesto. Firstly, this book is definitely not a beach read. (Who wants to be in a bikini while reading about why you shouldn’t devour a box of Kraft Mac n Cheese?) And secondly, this is not a book to read the day after you stuff your self silly at a delicious Thanksgiving feast.  Or maybe it is because, after a third helping of stuffing, it made me seriously start to consider what it is we put into our bodies everyday.

Throughout the entirety of the book Pollan strongly criticizes the Western diet while heavily complimenting the diets of people in Mediterranean regions. So what is it that makes Mediterranean food so superior to food consumed in the Western diet? Well, Pollan imposes a few new food rules that he believes everyone should follow, such as: only shop in the outskirts of a supermarket and avoid the overly processed food piled ceiling high in the middle aisles, and, if possible, avoid the supermarket altogether and shop at the local farmers markets. Sure, in some places this may be difficult, but here in Israel this may be the easiest task ever assigned.

Shuk HaCaramel
In Tel Aviv I find it is easier (and a lot more fun) to buy all of your groceries from one of the several fruit/veggie stands that line the streets or from the huge Shuk HaCaramel at the Allenby and King George junction. As you follow the narrow and crowded center aisle South through Shuk HaCaramel you will be amazed by the abundance of stalls boasting a rainbow display of produce. Within the maze of food stalls you will be able to find any vegetable and fruit that you could possibly want (as long as it is in season), more types of cheese then you can even imagine, displays of meat that may make you quickly turn your head away, and so many bags of spices filled to the brim that your nose will likely begin to tickle. Seeing as all of the food is fresh and bright and all of the vendors are proudly rattling off cheap prices in deafening decibels, the only difficult task is deciding with which vendor to do business.

Shuk Ha Caramel
Shuk HaNamal
Although the Shuk HaCaramel is mostly under cover, there is also an Indoor Food Market that just opened its doors for the Tel Aviv winter. Even though it is 80 degrees in December, people are still trying to convince me that there is winter in Tel Aviv... I’ll believe it when I see it. But either way, the Indoor Food Market is located at the Tel Aviv Port in a brown building that reads “Shuk HaNamal”. Although it is much smaller then I had anticipated it is definitely adequate. I found the products, displays, and the indoor atmosphere to be much more gourmet than that of the Shuk. With an olive bar, a fresh pasta selection that was almost as colorful as the pepper variety, a butcher, which proudly hung its sausages from the ceiling, tasty fruit smoothies, and an impeccable spice collection, the Shuk HaNamal definitely had some delicious smells wafting through the enclosed building. On Tuesdays and Friday evenings an additional farmers market sets up right outside of the building, so you can buy your fresh produce while enjoying the crisp Mediterranean air or step inside for a little coverage.

Now this is real food. It's fresh and its in season. There is no middle man (giant supermarkets).You can ask the vendors as many detailed and perplexing questions about their products and they will surely provide you with an answer. To paraphrase Pollan’s “avoid supermarket” rule, “If you can’t buy it at the Shuk, don’t eat it”.

After finishing the book, I realized it was time to change my ways a little bit. So, I set out to pick up some fresh fruit and veggies for the week. The only downside of shopping outdoors in a big city? The bags weigh me down and very quickly begin to cut off all circulation in my wrists. I think it’s time to invest in one of those handy little shopping bag trolleys.

Dec 1, 2010

Eight days of Sufganiyot

My menorah at home
  By Laura Goldstein  

     I didn’t quite know what to expect from Chanukah in Tel Aviv, Israel. Back in the US for me is part of the holiday season, always celebrated amidst chilly weather, Christmas carols, and icicle lights on all of the houses in the neighborhood. Tonight is the first night of the holiday and the holiday cheer that I'm used to is nowhere to be found. The high today in Tel Aviv is 80° F, it has been so warm lately that some of my friends have been going to the beach. As for Christmas carols, understandably there are none being played in this Jewish city, but I was surprised to hear a Chanukah song being played in the supermarket. And you can just forget about the icicle lighting in steamy Tel Aviv.
     To celebrate Chanukah at home, we light the candles every night and  my mom makes her delicious latkes and homemade apple sauce. For our eight days of gifts my parents,always practical, usually give my brother and I sweaters, school supplies and socks. Here in Tel Aviv,  I am going to try to light every night and I am planning on making my version of my mom's latkes for my friends.

Dulce de Leche filled sufganiyot
     Lighting and latkes aside, from what I gather as I peek into the bakeries and restaurants in Tel Aviv, Chanukah here is all about the sufganiyot. The traditional sufganiya is a deep fried starchy donut filled with jelly and covered in powdered sugar.  The frying is reminder of the miracle of the oil lasting eight days in the Chanukah story.   

    In addition to the classic jelly filled donut, bakeries have gotten creative with different fillings and toppings. One of the most popular sufganiya spots, Roladin, is offering countless mouthwatering flavors such as double chocolate, halva, and pasticcio. After passing the Roladin store full of people getting their Chanukah sufganiyot I had to go in and get a taste of what all of the hubbub was about. 

Chanukah display at Roladin
    I got two of the special edition flavors, marshmallow vanilla and whiskey caramel. The whisky caramel sufganiya is topped with chocolate and filled with a sweet caramel filling with the slight kick from the whisky, but what I mostly tasted was the heavy dough. The vanilla marshmellow sufganiya is frosted with vanilla and has two strawberry flavored marshmallows on top, there is a curious pink filling that is sweet and fruity. After eating these two innocent looking little donuts I was ready to roll home.  Honestly I prefer my mom's savory latkes to the heavy, guilt inducing sufganiyot that are all over the restaurants in Tel Aviv. I am glad that I tasted them as part of the Tel Avivian experience but I believe I have filled my quota of sufganiyot for this Chanukah. 

I hope everyone has a wonderful holiday!

Happy Chanukah! 
!חג שמח