 Welcome to the Shimshan Lashinsky Kabab Tour. Basically just explaining what Kabab is but we've got a lot going on. Is Kabab just a Middle Eastern meatball? Or is there a lot more to it? We're going to find out. We've got to define our relationship with Kabab. Is it just a Middle Eastern meatball? Or is it a whole spiritual experience? You're going to find out here. The first place we're going to go to is called Ktsitsot, which is called Meatballs. His father is a butcher and he himself has been in the meat business since he was born. He's always been there. So we're going to go through the back alleys of the market to find him. I hope I find the place. Are you ready to come for the challenge here guys? Are you ready for the Kabab crawl? Are you ready for it? Okay, the Kabab heroes will see how it goes. Let's go. The reason why we started here was because Mayor has been in the meat game for so long. He knows the texture of combining beef with a certain amount of fat. And it was fresh meat. His father is a butcher, his grandfather is a butcher. So it was a delicious combination. Of course, we just had a sample. You could see here all day and eat a few of these. But we've got the next stop to go. So I would give him 8 out of 10. This is the place of Kabab, this is the Ktsitsot. And what it does is they have a very, very special connection between shuman, we call it shuman, very, very special. And basar in a very special way. When we have basar in a very special way and a number of shuman, very, very, very special in a very special way, this is the correct translation. Yes, tablinim, more tablinim, less tablinim, but it's less important. What's important is that there are three directions. The first is basar, the second is shuman and shuman purity. And the third thing is basar, which is very special, because in basar, it's very special. Guys, attention, ladies and gentlemen. Kabab Alert. Peter basar is the newest Kabab places in Jerusalem. It just opened two weeks ago. It's run by twins. They're following their dreams. He's got a very good story about it. And it's doing quite well at the moment. So I think you'll be impressed by what's going on here. This is a new place. It just opened two weeks ago. It's part of a chain, it's a franchise. Nadav here used to work in welfare. He was cooking in a city called Beitar for youth with problems. He loved cooking and he decided to get into the business. So Nadav is one of twins running the show. He's going to explain his vision of what a good Kabab is. And of course we're going to go in there in the kitchen. And you're going to get the full show here. First of all, thank you very much. Thank you very much. He's going after his dreams this guy. And his brother really wanted to start with his questions. It's very successful. What's the role of the T'china with Kabab? Is T'china important for Kabab? Is it important? T'china with Kabab is really important. It's the same as Kabab and the T'china T'china with Kabab and the T'china with T'ima is the most important. So from there I really liked the food and I was very interested in the food. I also had a place in the US called Paul B. Papers, you know. I came to Mahdi Yudas and he's one of the biggest customers in Israel. And now today we can say the mainstream of the show. And from there I'm very happy. We're working on everything and to get the T'china and to get the T'china and to come back here again. What do you think of the T'china with Kabab? The T'china with Coca-Cola. My T'china is full of Kabab stains all over it. This is part of the risks of the job, you know. Being a foodie and getting all my T'china is not easy. It's a difficult life, you know. We have to do the best we can. I really loved the T'china. I thought it was very pure tasting. It wasn't diluted with lemon juice or garlic or cumin or anything funky like that. It just had a really nice nutty natural taste and I really liked that. If one were asked to think about the quintessential Middle Eastern food the answer might just be Kabab alongside hummus. Tourists when they come to Israel seek out. Kababs have actually been around since the 14th century. The earliest recorded history of Kababs probably goes back way before that was that Turkish soldiers using their swords to grill meat over an open fire way way back in the 14th century. Since then a lot's happened in the world of Kababs, particularly from Turkey, Kabab spread to Europe in the 20th century and Donor Kababs as anyone who's been to Germany knows Donor Kababs are now a huge thing. But what about Kababs in Israel? Shwarm is famous in Israel. How good are the Kababs here? Where is good and what's new on the local Kabab scene? To figure out the answers to these questions and more we met up with local Jerusalem food commentator and Facebook poster, Shim Shon Sam Lashinsky and a panel that he pulled together and we're here to see what some of the interesting Kabab places are like in Jerusalem. This is the conclusion of the Kabab tour. I was good, I heard another five places but I think we took the three best out of them believe me I've been to them all. And what do you want to do of Kabab? What do you want to do? First of all, what I want to do is the security of the Basar. Because the Basar is really unique and you even have to take a look. So Kabab tour needs to be held once a day at least for four hours and for the tour, I'm the mother between F and S minus one and you don't have to spend your days together His level is very minimalistic I also use a lot of Kabab and Kabab. 30% is the best. 30% is the best. Look, in size it's 20% and 35% is the best. And you also need to be careful there are some types of care you need to be careful and you can do all these things and really let it go like it needs to be done and connect with the other people so you get the Kabab. We really got a diversity of Kababs tonight. We had Sizzot which was kind of like the old classic bare bones Kabab and we had Pizza Basar with a new trendy new place taking Kababs and giving it a more personal flavor and then we had gave it a modern more like upscale For me, I think Sizzot definitely takes the win. It's the best Kabab it just really felt authentic, felt homey and that takes the gold medal for me. The first place we went to had the atmosphere and the story were excellent but even just talking about the meat he made something that was closer to our rice but having the fat in the bread in the meat gave a very very strong very rich taste which I really appreciate it it may have also helped that it was the first place we ate so I ate it but I really appreciate it and of course the salads tasted very fresh and they were made there and that definitely added quite a bit Okay guys, this is Shimsha Lashinsky thanks for joining us here there's a lot more action I post it on Facebook, secret Jerusalem group all the time I've also on the Shimsha Lashinsky fan club and the YouTube you can find me as well lots of different lifestyle and food stories and keep in touch and check me out