City of the world: Jerusalem
Translated from Hebrew, Jerusalem – “city of peace.” Here are five more reasons to come to Jerusalem.
What I like about the Israelis is thoroughness. Some will call it meticulous and, in general, will be right. El Al, which is considered the safest in the world, confirms its reputation from the first minutes of acquaintance.
“For security reasons, we will ask you some questions,” the representative of the airline, Dima, smiles warmly.
And it begins: “To whom are you flying? Do you have relatives in Israel? And are your friends in Syria? What was the reason you flew to Egypt? And what will happen if you are not met at the airport? Ah, that’s how you rent a room in “Please be so kind as to show your bank cards. And if possible, an internal passport and rights. What is the work of the editor in chief? What is your journal about? Very interesting. Thank you. And now the head of our security service wants to talk to you.”
They take me away, they show someone, shake their heads, watching me with a fixed look. Then the head of the security service comes and everything repeats – only this time in English: “When do you fly back? Why did you invite you? What will you go to the hotel for? Who is your contact person in Israel?”
Polite interrogation stretches for forty minutes. But then, in the plane itself, you are not afraid of anything. Why be afraid if all personal belongings are checked for explosives, and a kosher certificate is signed in the food box, signed by the head of the Israeli kashrut department, Rabbi Moshe Nakhshoni?
There are hundreds of cafes and restaurants in religious Jerusalem, and many cook according to kashrut, the code of laws on permitted and forbidden food by the Torah. If simplified, then according to this law it is forbidden to mix meat and dairy. So, for example, cream or fish sauce for meat from the point of view of kashrut is nonsense. But the fish is not considered to be meat or milk, but simply neutral. Fresh vegetables, baked eggplant and legumes of all kinds are served with her at any time of the day. The most popular option is hummus, which is made with a variety of spices and additives. However, this does not mean that it is impossible to find something truly unusual (if kosher food suddenly seems fresh) in Jerusalem.
Here are three places that are definitely worth a visit:
For his dishes, the chef of The Eucalyptus restaurant, Mosh Bason, with a long pigtail and an article similar to an ethnic Indian, collects ingredients in his own garden. His know-how is a “biblical” dessert of figs stuffed with meat. It is not surprising that even the mayor of Jerusalem, sometimes incredibly popular among the locals (and, by the way, very attractive) Nir Barkat, goes to dine there.
Mia Bar is loved by local show business stars and politicians. Its owners Dror Engelstein and Guy Haran named it after Mia Wallace, the famous heroine of the film Pulp Fiction. That is exactly what, according to the owners, their bar would have looked if it had been a girl. Mia is famous for its events, which take place here almost daily, and a winery. Here, it does not seem surprising to anyone to drink good wine between incendiary dances at the bar – for each dance, the hosts will recommend the most suitable variety. And for beer (which also has many varieties), be sure to take hot carrot chips – they look like potato chips, only tastier, healthier and much less nutritious.
Restaurant Machneyuda is a secret place “only for their own.” He doesn’t even have a website – but why if you have to book a table here at least two months in advance? It is not surprising that the head of the Jerusalem Municipal Department of Tourism, Eli Nahmias, and the author of Sheri Anski, the author of the book “Where is in Jerusalem”, come here. The food here is amazing, but the main thing at Machneyuda is not just it, but a unique atmosphere. Asaf Granit, Yossi Elad and Uri Navon, the three afraid if all personal . In between cooking, they sing together, dance and drink with visitors. By the way, this does not affect the quality of food and cooking speed. At the end of the feast, the cheerful chefs arrange a real show: they cover the tables with foil, all three go out into the hall with huge trays and begin to throw desserts from there directly onto the table, without plates. One throws pies, the other, without looking, pours them with syrups and cream, and the third throws pieces of fruit and small cookies on top. And to get to some pies, the cooks climb onto the table with their feet. Visitors then usually have all the hair in crumbs, and the throat hurts with laughter.