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//      Berlin     // 
Restaurant- & Food-Journal

Café Mugrabi

4/10/2017

1 Comment

 
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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. 
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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.
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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. 
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Café Mugrabi
Where? Görlitzer Str. 58, 10997 Berlin
When? 
Mo-Fri: 9:30-18:30h  Sat & Sun: 10-19h.
Price? d
ishes 6-12 €,  drinks 2-5€ aprox.
We got off at Kottbusser Tor, walked over Kottbusser Straße to Landwehrkanal and walked along Maybachufer up to Liegnitzer Straße to get to Görlitzer Park on the left and look for the café. It's a nice walk on a sunny day, but it can certainly be shorter.​
Almutaea w qibla ... or something like that! 
Have Fun and Kisses
your Epi-Chefs ♡
1 Comment
Raanan
5/3/2022 04:07:17

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
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