If there are two dominant aromas that will get you out into the Jerusalem streets, they are the aroma of freshly baked challah on Friday morning, which fills the air with sweet warmth, and the tantalizing fragrance that bursts out the moment one opens the paper wrapping that encloses za’atar (hyssop), in which we will […]
If there are two dominant aromas that will get you out into the Jerusalem streets, they are the aroma of freshly baked challah on Friday morning, which fills the air with sweet warmth, and the tantalizing fragrance that bursts out the moment one opens the paper wrapping that encloses za’atar (hyssop), in which we will dip our hot Jerusalem bagel and forget all our troubles with the first bite.
Challah became synonymous with Jewish tradition and Jewish festivals, while za’atar rules in the Arab kitchen, which has demonstrated its healing properties as well as its excellence in cooking. Now, Chefs Assaf Serri of Yudale and Nof Atamna-Ismaeel, winner of the MasterChef competition, bring the two together to a multi-cultural flavor meal of Jerusalem, inspired by challah and za’atar. Before the tasting, both chefs will demonstrate the preparation of various entrées, all of which contain either za’atar or challah, and will share some of the secrets of the flavors and fragrances that have given them such a significant role in Jerusalem’s cuisine.
About the Location
A year after opening Machneyuda, its founders became pioneers of the trend that is gathering momentum in Israeli culinary culture — restaurants with adjacent bars that maintain the restaurant’s unique culinary direction, yet still enable diners to lighten up on formal manners. This is how Yudale opened just opposite Machneyuda in 2010.
Yudale, an upbeat food bar, has an open kitchen deep within, surrounded by a bar, enabling diners to watch Chef Assaf Serri and the kitchen staff as they prepare the entrées on the seasonal menu. The entrées change each day. This direct link between the staff and the guests creates a lighthearted, undemanding atmosphere that takes the concept of “happy food” of its elder sibling, Machneyuda, a step forward.
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