BERLIN X ISRAELI
Why travel to Israel when you can enjoy the highly praised cuisine in the Berlin sun right next to Görlitzer Park?
Café Mugrabi offers authentic Israeli cuisine in a relaxed atmosphere.
As the first really warm rays of sunshine finally appear in the sky, you can decide whether you want a place in the hip and modern interior or on the sunny terrace. If there is still a table available, because this summer it will be a real hotspot.
Besides the delicious food, we especially liked the fact that the staff was very friendly, could answer helpful questions and made sure that one had a nice stay.
To drink you can choose between Arabic specialities, classics and trendy drinks like coke water.
We have chosen a mint ginger, Arabic mocha with a cardamom note and a classic coffee, all three very delicious. With Arabic coffee I recommend having you explain how to drink it so that you don't have the whole coffee grounds in your mouth at the end.
We have chosen to eat Shakshuka and a variation of the offered delicacies. We also had flat bread and sourdough bread. Unfortunately both were made of wheat, but when I asked them if they also had something with spelt, the answer was: "not YET". Let's see how this develops this summer.
Shakshuka is by the way a 6 hours cooked tomato stew with two poached Eggs and a Tahin cream and tasted incredibly delicious.
Almutaea w qibla ... or something like that!
Have Fun and Kisses
your Epi-Chefs ♡
Just a response to the 6 hours cooked shakabuka. I was born in Israel and lived there about half of my long life. I've been making shakabuka for years. I cook the tomatoes, onion, garlic about 15 minutes. Not only have I never heard of a recipe calling for 6 hours cooking, but my shakabuka is always better than what I can get in a restaurant, and that's not only my opinion. The recipe is very simple. Cut tomatoes into small pieces, cut onion and garlic. I start by sauteing the onion until transparent, then add garlic and then the tomatoes. I lower the flame and cook for about 15 minutes with a lid. Before adding the eggs I add spices. These are a matter of taste. I like to use salt, shredded red pepper and cumin (be careful with the cumin, it's very strong. I stir and taste. If I'm pleased with the result I add eggs on top (like making sunny side up eggs) and some salt and pepper. I cook until the egg yolks are a little hard (here as well it's a matter of taste. Delicious and nutritious meal.
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Alex & Feli