The Pita

דה פיתה

The Machneyuda group's shawarma counter, in the space that used to hold the HaDekel 3 chef's restaurant. A single veal spit — entrecôte, ribs, tail fat and denver — carved by hand by chef Kamel Hashalmon. The spit yields 100–150 pitas a day and usually runs out by two or three in the afternoon. Come later and you will find the shutters down. One dish stands apart: beef kofta wrapped in vine leaves, slow-cooked overnight — a nod to a vendor who once carried a pot of them through the Old City alleys on his head.

קראו בעברית