Odelia

By Taly Matiteyahu

Odelia (89 Ben Yehuda Street, Tel Aviv) is a secret treasure of Tel Aviv. It’s the type of restaurant you feel proud of discovering and the kind of experience you want to share with everyone you know. And to be honest, the sensation wasn’t inspired by the restaurant's food, which was certainly good, but not the best I’ve ever had.

We went to Odelia in search of kosher, but cheap, meat. And boy, did we find it. The main dishes were 30 shekels (they also had 40 shekel, larger servings of some of the meals) and there was no lack of options. The food was largely North African, with hummus dishes as appetizers and a variety of meat dishes as mains. Sides consisted of majadera (rice with lentils and onions), rice, couscous with roasted vegetables, salad, and French fries.

We ordered hummus with a lemon-garlic drizzle, which came with an incredibly spicy skhug-like dip (but far spicier than the skhug I usually eat, which is made from hot red or green peppers seasoned with coriander, garlic, and a variety of other spices). We ended up wishing we had saved the hummus and pita for later so that we could have made pitas stuffed with our meat entrees. We didn’t fret over it too much, though, already figuring that it wouldn’t be our only visit to Odelia.

For my main dish, I struggled between the merguez and the chorizo and ultimately settled on the merguez, after asking the waiter what he recommended and concluding that the spicier merguez would better satiate my appetite. Beyond being excited for the tasty-sounding meat, I was excited for the two sides that came with it. Naturally, I chose French fries as one of my sides. The waiter recommended the couscous as my second side; I figured he knew what was best, so I listened to his advice and ordered the couscous.

Meanwhile, Doug ordered mafrum, which is cinnamon-flavored ground beef wrapped in eggplant or potatoes (Doug got the eggplant version) atop a bed of couscous and roasted vegetables.

Upon receiving my meal, I couldn’t help but wish I had ordered the 40 shekel version of it rather than the 30 shekel one. While there was absolutely no lack of food on my plate, I only received two merguez sausages, and they were good. They were wonderfully spiced, with just enough chili and garlic flavoring to make me want to finish them off before touching my fries or couscous. The couscous, meanwhile, was well-seasoned and tasty. I wasn’t a huge fan of the roasted vegetables that accompanied the couscous, but that may be attributable to my dislike of onions, which were prevalent. The fries, meanwhile, definitely hit the right spot. They were the perfect side for the spicy merguez (but then again, I suppose I’d consider fries the perfect side for any meal…)

Doug’s entrée was also good, but was unfortunately a little cold upon arrival. He loved the couscous and vegetables and was quite happy to help me finish mine.

After our waiter whisked away our cleaned plates, a different server came to ask if we would like some tea “on them.” Once we clarified that the tea was actually complimentary, we gladly accepted and spent another half hour or so lingering at the restaurant over the warm nana tea (tea with fresh mint leaves). We spent a few of those minutes discussing excitedly how incredibly affordable (more accurately: incredibly cheap) the dinner was, especially by Tel Aviv standards. We eventually left quite satisfied with our meal and experience, determined to return once more.

Sha-Shu-What? by Andrea Mann

If you had told me that I would one day actually crave shakshuka, I would never have believed you. Prior to moving to Israel, I had never heard even heard the word shakshuka mentioned. So when my program announced that they were taking the entire 120+ person group to dinner at Doktor Shakshuka, a world-renowned shakshuka establishment in the heart of Jaffa, I believe my reaction was a rather quizzical facial expression followed by a meek utterance of "Sha-Shu-What?"

Israeli Shakshuka from Yotvato in the City

Unable to mask my confusion, a friend explained to me that shakshuka is a popular breakfast dish and a staple in the israeli diet. Essentially, it is poached eggs in a spicy tomato sauce concoction served hot from the stove in a cast-iron skillet. But really, it is so much more.

Italian Shakshuka at Sonia's Cafe on Simta Almoit

These past few months I have studied Tel Aviv restaurant menus meticulously. I have read hundreds of different shakshuka descriptions and tasted several variations, so I can now attest to the fact that shakshuka definitely lives up to it's hebrew-to-english translation "all mixed up". The healthy and deliciously satisfying dish can be made from endless combinations of fresh ingredients such as peppers, mushrooms, onions,  garlic, spinach, basil, minced meat, mozzarella, feta, and goat cheese. Although the recipes and techniques have been debated through the years, the gist of the recipe is rather simple. After sauteing your desired vegetables in oil in a deep skillet until cooked, add crushed tomatoes or tomato paste and continue to cook for several more minutes. Season as you'd like with salt, pepper, spice. Crack the eggs directly into the skillet, turn down the heat, and allow them to poach nicely on top of the beautiful tomato concoction. When your patience runs out and you just can't quite take the amazing smell wafting up from the pan any longer, grab a fork and dig right in.

Greek Shakshuka from Sonia's Cafe on Simta Almonit

Of all the shakshuka's I have smelled, seen, and tasted thus far in Tel Aviv, no chef or restaurant has mastered the Israeli dish quite like Sonia's on Simta Almonit. Hidden on a quiet, dead-end street, only steps away from the hustle and bustle of King George, Sonia Getzel Shapira's garden cafe is a shakshuka paradise.  When you first turn on to the tree-shaded street, you may feel a little lost. But once you enter through the doors to Sonia's garden and patio, take a seat in the colorful plastic chairs, wrap yourself in a fleece blanket, and begin reading through the menu, you will be in for a treat. From Syrian Shakshuka to Italian shakshuka to Mexican to Greek, and even to Canaanite... there is bound to be a selection that will satisfy your cravings. Served with the steam still rising from the pan, with a loaf of freshly baked Moroccan bread for dipping, Sonia's shakshuka is the perfect comfort food for any time of the day. Whether you're a vegetarian or a meat eater, a spice lover or a spice hater, one bite of Sonia's shakshuka is sure to have you coming back for more.

Shakshuka from the bistro at Hotel Miguel

If I have learned one thing while eating in Tel Aviv, it is that Shakshuka is shockingly delicious.

Little Country, Big Appetite by Andrea Mann

I was relaxing on the gorgeous sandy Tel Aviv beach, enjoying the 90 degree cloudless skies in November, and skimming an article in Glamour Magazine about a blogger who took on a difficult weeklong food-frenzy mission. She had promised Glamour to only eat foods advertised on TV for an entire week and after about four days of sugary doughnuts, over-salted fast food, and processed frozen meals, she reported, “I had 2 hunger modes: (1) Desperately starving and (2) uncomfortably stuffed." Well, as I read this article, I too was recovering from a self-induced food coma. So, Glamour blogger, welcome to my life.

Israel may only be 8,000 square miles and not much larger than the state of New Jersey, but judging by the portion sizes at restaurants, I could easily mistake my locale for Texas. Prior to living in Tel Aviv, I thought big portions was a very Americanized concept. I can now attest to the fact that Tel Aviv restaurants have outdone American restaurants.

Take the Israeli breakfast for example. In America, it’s common to speed through the drive-thru for an Egg McMuffin that you will scarf down while sitting in highway traffic on your way to work. But in Israel, breakfast is serious business. Every café in Israel is sure to have some variation of the standard Israeli Breakfast on their menu and it is most likely served all day long. A typical Israeli Breakfast consists of: eggs prepared by your choice, an Israeli salad (finely diced tomatoes, onion, cucumber, parsley), an entire loaf of freshly baked bread accompanied with an assortment of spreads (butter, cream cheese, feta, laboneh, guacamole, tuna, olives, jam), a shot of yogurt, a freshly squeezed juice of your choice, and a hot beverage. And yes, as proved by the additional “Israeli Breakfast for Two” item on the menu, the standard Israeli Breakfast is meant for just one person.

While it’s easily sharable (and I recommend that you do), I had woken up in hunger mode #1, “Desperately Starving”, and felt the need to immediately satiate my growling stomach by driving into hunger mode #2, “Uncomfortably stuffed”, so I opted to order the wonderful Israeli Breakfast from Saquella’s for myself.

Having previously lived in Barcelona where tapas (you know, those teeeeeny-tinyyyy little bite size things) were the cities claim-to-fame, I must admit that I love eating in Tel Aviv. Between the Israeli take on bagels, in which the circumference closely resembles that of a plate, the all-you-can-eat replenishable pita and hummus at local hummus joints like Abu Dubi, and the mezze salads that are often set on the table before you even open your menu, what's not to love? 

Since moving to Tel Aviv, the terms "Food Baby" and "Food Coma" have officially entered my everyday vocabulary.

That's just not kosher by Andrea Mann

It’s 90 degrees and sweat is dripping out of every pore of your sun-kissed body. You reluctantly decide to retreat from the beautiful Tel Aviv beach to refresh and rehydrate at a café a little ways away. You hear ice-cold water calling your name as you walk the few blocks in the dreadful heat. You sit down; the waitress greets you, places empty glasses on the table, and proceeds to take your order. You ask for a glass of tap water (which you must specify so as not to be charged for bottled water), your friend orders a diet coke, and you both place your sandwich order. Your friend’s diet coke arrives. You politely remind the nice waitress that you’d really love some water when she gets a chance. “Yes, 2 minutes”. Your sandwiches arrive. “Please, some water?” Halfway through your sandwich, a glass of lukewarm water, no ice, is set down. You gulp down every drop and pray she comes back with more. But, deep down, you know not to expect another glass of water until she brings the check.

Welcome to Israel. Where ice cold water with a freshly sliced lemon doesn’t appear magically before you, where dress codes rarely apply, and where strangers don’t hesitate to tell you how they really feel. Some may take pride in the laidback nature of Israeli way of life; others may argue that the directness and lack of customer service is a little too abrupt. Either way, there’s no doubt about it, Israel is definitely a fascinating and unique place.

Here’s just a little taste of Israeli culture:

Since when do you have to be hungry to eat? By Andrea Mann

A little well-known fact about Jews... we love to eat. Put a Jewish family together in a room and I guarantee there will be food involved. It’s no wonder the thousands of restaurants in Tel Aviv continue to thrive.

Another well-known fact (or at least a seemingly true stereotype) about Jews... Jewish mothers and Jewish grandmothers demonstrate their love by relentlessly overfeeding their children and grandchildren. You might not be very hungry, in fact, you’re probably not even the least bit hungry, but that doesn’t mean you won’t be eating.

Mid October and it's still hot!

By Laura Goldstein
Well it’s the second week of October in Tel Aviv, Israel and it is still mind numbingly hot! I can't help feeling jealous of friends at home and cooler parts of Israel putting on their fall sweaters as I sweat just walking down the street in the blazing sun. To avoid the overwhelming heat I have been exploring Tel Aviv after nightfall and/or indoors. 

Last Wednesday night I went to a concert at Levontin 7 featuring the lovely Shiri Hadar. She was performing songs from a solo project apart from her successful, world touring band Izabo.  She uses her sweet voice and plays her keyboard set to pump out spacey electronic notes to create her unique brand of dreamy indie pop. It was hard to believe it was her first time playing a solo gig! During her performance she also showed a video about how she produced the music video for her recent single Water.

Shiri Hadar at Levontin 7

             I heard about the concert through my friend Shoshanna who works with a band manager in Tel Aviv. Another artist that she recommended to me is Karolina, a well known indie-funk-reggae rocker in Tel Aviv. Her new music video for Smile 2 Me (sung in English) is an ode to the city's street artists

Tel Aviv: Eat Fresher by Andrea Mann

Living in Tel Aviv has made me seriously question the validity of Subway’s “Eat Fresh” campaign. And, rightfully so. Tel Aviv is one of those cities where you can walk into any restaurant, be it a hole-in-the wall in a dark alleyway or a grungy looking stand in the middle of the overcrowded Shuk, and you will be greeted with the freshest ingredients available. Seeing as there are al fresco markets on every street corner offering an array of rainbow colored fruits and vegetables, it’s not surprising that restaurant goers have come to expect the freshest of the fresh.


Yet, for some inexplicable reason, after being in Tel Aviv for a few weeks, I started to miss my simple turkey and swiss sandwich. So, I shamefully admit that I ventured over to Ben Yehuda to hit up the classic example of “fresh” food: Subway. I was overly excited as the sandwich artist toasted my turkey and cheese on honey oat and doused it in ranch dressing. (This may be the only restaurant in Tel Aviv that has ranch). But when all was said and done, it was just a Subway sandwich and I was disappointed in myself for expecting otherwise.

Eager to satisfy my taste buds, I decided to check out a little kiosk that my friend had recommended. Nestled among the trees on the median strip of Ben Gurion and Dizengoff is an unobtrusive sandwich kiosk that my friend referred to as “Dizzy Sandwiches”.  Although there is no evidence on the little wooden hut and you can't find any information about it on Google, I later discovered that this hidden neighborhood delicatessen is officially named Arieli's, after the owner's son.

First Impressions of Tel Aviv Restaurants: King George Street

By Laura Goldstein

I moved to Tel Aviv, Israel a month ago from the suburbs of Washington, DC to work with TasteTLV.com. I decided to work with the organization after reading the founders bios on the website. We seemed to be kindred spirits in our love of food and finding new and unique places to eat. After hearing about the success of the Taste TLV events I became even more excited to work for them. Though really it all comes down to my love of food and exploring new cities.

Upon my arrival to Israel, I was of course filled with a craving for hummus, shwarma, and shakshuka. But Tel Aviv is a diverse city and I was excited to try still undiscovered cuisines that I knew were waiting for me.

I was overjoyed to discover that I could find an array of restaurants just going up and down my street.

Daniel the Juice Guy

For example, during my first month here I was enrolled in an ulpan class on King George Street. During our morning break, the other students and I would flock to the juice stand located on the same block as my ulpan class. Fresh squeezed juice is simple, but unbeatable on Israeli on sticky summer days.
It  is located right on King George Street between Bograshov Street and Meir Park.You will know the stand by the blasting reggae music that drifts onto the sidewalk and Daniel the juice guy’s prominent dreadlocks.
There are an infinite number of juices to mix, but my personal favorite combination is ginger-pomegranate. It is spicy and tart and will get rid of any hint of a cold brought on by too many late nights in this city that is awake around the clock.