Tour day Four- Part two

We got educated today on the white city of Tel Aviv, learning about these two styles of architecture in the different waves of Jews moving here.

Ecclectic

And this sleek, very ritzy one, Bauhaus I think it was.

Then the fun began, we were handed of to this spunky culinary guide who gave us a walking sampler tour of the best of Israel. Sort of like a grazing through Costco, except you're in Israel in the Levinsky district with a New Jersey born, Jewish immigrant who is also a chef. Here are a few things we sampled

Fruit sodas, every one different with herbs and juice

Then a cheese pastry

This next stop had a plateful of feta, pickled hibiscus blossoms, garlic, and other things I cannot pronounce or remember

Sabich, which is a stuffed pastry made before the Sabbath and kept warm in the oven so you can eat it without working

Falafel

Malawi, sort of a coconut milk custard with rose syrup, coconut and nuts, smells like a candle

The big finish is of course, hummus (hoo moos) and when they eat it they are "wiping the hummus" with an onion slice or bread.


This was so much fun, crowded streets with 16 of us squeezing into little shops and meeting the special people who make it from their grandfather's recipe. And in some cases,grandpa is still the chef

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