Is Pita Going Gourmet?
Image by Flickr Commons
This blog is cross-posted from Haartetz.com.
The restaurant world’s most closely guarded secret project this winter is not a sleekly designed new restaurant, a gourmet bistro or a new menu. The next challenge facing Eyal Shani, the chef who waxed poetic in the “Master Chef” series, is none other than a pita stand, set to open in the coming months at the intersection of Kaplan and Ibn Gvirol streets in Tel Aviv.
The dishes and ingredients are being kept secret, but Shani promised, “We will create something new there.” At his Tel Aviv restaurant, Abraxas North, he already serves several experimental pita dishes that have been well received, from pita filled with shrimp and aioli sauce to minute steak in pita.
Shani is not alone: Pita is making a grand comeback in gourmet restaurants. No longer just the simple, familiar baked bread used at shawarma stands, it is now served in a hot pan, with sauces, fennel seeds, salads and stir-fried meat cubes.
Read more at Haartetz.com.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
