 Shimshan Lashinsky, welcome you to 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. We could sit 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 the Kabab, of the Ktsitsot. And it's a very, very special place between the two of us. We are very, very special people and very different from each other. We have a lot of different types of meat and the amount of fat, meat, meat, meat, and a lot of fat, that's the way to go. Yes, we have more meat, less meat, but it's not that important. What's important is the three categories. The first one is the meat of the meat. The second one is the meat of the meat and the meat of the meat. And the third one is the kind of meat of the butcher that the great chef in this Ktsitsot does a lot of things in this butcher. This is the place, guys. Guys, attention, ladies and gentlemen, Kabab Alert. Pita 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 what's going on here. Okay, this is a new place. It just opened two weeks ago. It's part of a chain, it's a franchise. Nadav here, he 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 us his vision of what a good Kabab is. And of course we're going to go in there into the meat. I'll just bring my t-shirt. We're going to go into the kitchen. And you're going to get the full show here. This guy, his brother really wanted to stop in this place. It's very successful. What's the moral of the t-shirt with Kabab? Is t-shirt important for Kabab? Is it important? T-shirt? T-shirt with Kabab is really important. This service together with Kabab and the t-shirt that I'm wearing, is the most important. So from there I really went to dinner. I ate a lot of food. I had a place to eat in America, with a bowl of papeh, you know. I came to Mahniyudash, one of the biggest restaurants in Israel. And now today I can tell you about Ashok's mainstream. And from there we came to this muslim concert, which is held with eight guests. We're working on everything, and in order to be able to get the right taste, we're going to come back here. We're going to mix the tabelins with the sodi. Ah, tabelins with the coca-cola. My Thai, because it's all good, Kabab stains all over it. You know, this is part of the risks of the job, you know. Being a foodie and getting all my Thai full of Kabab juice, not easy, it's a difficult life, you know. We have to do the best we can. I really loved the pashina. 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, it's one of the most famous foods that 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? Schwarm 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, Shem 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. What do you want to do with Kababs? What do you want to do? All of the things I want to do are the security of the Basar. Because the Basar is really safe for me. And I have to make sure I'm safe. That is to say, Kababs need to stay in the area for at least one day, at least for four hours, with the kind of connection between F and S minus one. And give it a little bit of support together. His attitude is very minimalistic. I use Kababs a lot in Kabab. The amount of Shuman is good. 30% is for me, 30% is for him. Look, in size, it's between 20% and 30%. Yes, and the Shuman also needs to be safe. You know, there are a few types of Shuman that need to be safe here. I think if you do all these things, and really make it as necessary, and connect with all the Shuman with the Kherbon, then the Kabab will be great. We really got a diversity of Kababs tonight. We had Sleet Saut, which was kind of like the old classic barebones Kabab. And we had Pita Bazaar, the new, trendy, new place, taking Kababs and giving it a more personal flavor. And then we had Mitzue, which I think really kind of gave it a modern, more like upscale. For me, I think Sleet Saut definitely takes the win. It's the best Kabab. It's really felt authentic, felt homey, and that takes the gold medal for me. The first place we went to had the atmosphere in the story were excellent, but even just talking about the meat, he made something that was closer maybe to our rice, but having the fat in the bread, in the meat, gave a very, very strong, very rich taste, which I really appreciated. 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 salad tasted very fresh, and they were made there, and that definitely added quite a bit. OK, guys, this is Shemshon 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 Shemshon 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. On Shemshon, it's Jerusalem, a YouTube series. I claim this is the best falafel in Israel. The main special thing about them is they do it coarse, and they make it green falafel, which means it's got cilantro and parsley and lots of other things. Full of flavor, and it's a recipe from the grandmother, 95 years old, Ayesha. So I'd say fantastic. Guys, welcome back to my YouTube channel. This is Daniel Rosal. I'm here today at the Ramada Hotel in Jerusalem. It's one of the big hotels at the entrance to the city. I'm here tonight with Jerusalem's favorite viral food influencer, Shemshon Lashinsky. We're checking out tonight. What is the true story about the Jerusalem soup wars? Two hotels in the city, the Ramada Hotel and the Inbar Hotel are running simultaneous competing soup festivals. Which is better? Shemshon's going to give us the answer. This is Shemshon Lashinsky. We're at the Ramada Hotel in Jerusalem. And here we are. Let's see how the soups are. We've had them all. They're delicious. They're interesting. Chestnut mushroom soup. This I have to say was amazing. Full of flavor, full of color. I enjoyed it. Then we had the pumpkin squash soup. I would say it had a bit of a kick to it. It was a bit of ginger in there as well. That was quite nice. Come and have a closer look inside of what we've got here. And then we went, we tried the split pea soup here. They served it actually with couscous. The couscous is finished now. It had split peas and rice. It has a lot of good things in here. That was a very wholesome soup. I think that was great. Then they had a vegetarian vegetable soup here. This was also possible with couscous. That was just a very ordinary soup. I really can't go overboard on this one. It's a nice one, but it's not the best. And this one I didn't even have. My friends had it. It was a very ordinary onion soup. Nothing too exciting about. It may even have a bit of wine in it. And then come this way and see all the things that we get with it. So we've got all these different things, nice breads, the breads are crusty with some butter. We have all these things. This was interesting. I don't know if you've ever seen before, pink tuna. That was a very interesting idea. It's got a bit of beetroot in it. So we had a lot of interesting things here. And the whole deal is 65 shekels, which is $20, which is a good deal. We're scanning without looking at people. There's two parts of the main lobby here. There's the soup festival. And there's the Shidduch matchmaking on the other side with about 15 couples meeting, coily talking to each other. And we've got some intense dating going on in the religious community. And Thursday night is a big night for that. So this hotel, the Ramada Hotel, a lot's going on here. We're at the soup festival. Shimon is the chief chef of the soups. Not only the soups. Okay, Shimon, we have to ask you the first thing. What is the secret of a good soup? People really need to know. Nice seasoning, a lot of salt. Salt? Salt. Oh, salt, okay. Yeah, if you put your salt, you've got a beautiful soup. And how long has this soup festival been going on at the Ramada Hotel? How many years? I think we started to, when I came here at 2011, it was already running. Okay, so it's a tradition? Yeah, it is a tradition, much longer than many other places. And I just want to say, I want to go through the soups very quickly. The pumpkin soup, I thought it was fantastic. It had a bit of ginger in it. Is that right? It's had something spicy. A bit of ginger, coconut. Yeah, so that sounded like the Indian style. That was great. The mushroom one, that was interesting, almost with the chestnuts, the mushroom chestnuts. Mushroom chestnuts. That was great. It seemed like shimshun and chimon were getting on great, but then shimshun dropped a bombshell. The rest of them, nothing interesting to me. The onion soup, it sounded like a very boring soup, wasn't it? Yeah, it was like, it had a lot of, it tasted to me like it had chicken soup powder in it. And it didn't really have chicken soup. Clearly taken aback by shimshun's verdict that the onion soup was boring and contained soup powder. Chef Shimshun insisted that the two try it one more time. Yeah. Really? That's what it tasted to me. I could be better. Yeah, I understand. I like to taste it with you. No, no, it's okay. So I found one a bit boring and I found the other bitch was, what, really? Yeah, his signature. So you know what? I'm gonna go now with you and have some more because I didn't taste it. Absolutely. They tasted it, my friends. Can I trust my friends or can I not trust my friends? They're Daniel Rosehill and that other guy Moses. Can I trust them or not? You tell me. We'll find out now. I trust what I see and what I taste. I didn't taste it. Now I'm gonna taste it with you. Let's go ahead and taste it. Let's do the action. Okay, the onion taste now. Shimshun's attempts to diffuse the tension in the room seem to have worked for now. The two set off to try the infamous onion soup. One for you, one for me. No, he's not gonna taste it. We're both going to taste it. Oh, okay. The amount of hotels' credibility is on this. Just to taste? A little bit of cheese. Does it have any wine in it? Yeah, I'll have it. It's got some wine in it. Wow, white wine, a lot of white wine. Okay, we'll taste this. This is very... And we'll give additional to the onion soup. There's been nasty things said about it at our table. After Chef Shimshun worked his charm on the food influencer, Shimshun suddenly seemed to have a change of heart. Hot. It's good. It's good. People at my table, I don't think I'll be able to hang out with them anymore. I've found it excellent. It's got some red wine in it. It is. Having tried the soup, Shimshun decided to offer a heartfelt apology to the chef. Apologize to Shimshun and the Ramada Hotel. The soup is delicious. A little bit too peppery, but maybe that's what a good soup needs a bit of pepper. Correct. It's got a bit of a kick to it. Correct. Everybody should come to the Ramada Hotel, the soup festival. Having buttered up the soup man with some good old-fashioned flattery, Shimshun even wings an invitation to the hotel kitchen. Guys, I've got an exclusive Shimanness lens coming to the kitchen. Will you come in with us? Will you stay in the lobby? You decide. Okay. Ooh. Wow. This is going to be the... Wow. This is it. Restaurant. Wow. Coming to the kitchen here. Shimshun desired. Do you call me Shimshun? Yes, Shimshun. I'm Shimshun, but I'm not Shimshun. We've got two Shimshuns. One. Two. I have to give my Shimshun t-shirt to him. Not the Shimshun t-shirt again. Now, here is our friend Moses. Come and see the video. Moses, look what's going on here. Shallots. Celery soup. Wow. Wow. Amazing. With a lot of wine. While Shimshun was busy getting the very enthusiastic staff to take a Shimshun-style t-shirt photo, we were getting ready to meet Shimshun's dining friend, Moses Newman, who's also a member of the Secret Jerusalem Facebook group. It's worth adding that Shimshun and Moses don't always see quite eye-to-eye about food. I want to thank the people who came to join me tonight. Daniel Rosehill, he always brings a lot of interesting comments, intelligence and charisma to the table. Thanks, Shimshun. Could we say that we've become from foes, we've become friends, is that possible? Yes. I think we've made peace. Shimshun has made peace with his number one critic. And now we're in line, now looking for a better future. Having turned around another sourd relationship this evening, Shimshun and Moses decide it's time for a hug. Thank you very much. That was only slightly awkward, but the fun's not over yet. On his way out of the hotel, Shimshun runs into a group of fans from the Dominican Republic. Guess what? Shimshun has his t-shirt, which could mean only one thing, it's time for another selfie. Shimshun TV. Hi. How do you say we love you in this fetish? Te amo. Te amo. Te amo. Te amo. They look awfully confused. Speaking of love, we hope you loved this video. And if you'd like to get more videos from me, please consider subscribing to this YouTube channel. Okay guys, this is Shimshun. Very interesting, exciting. I claim this is the best falafel in Israel. It's called Aisha. The main special thing about them is they do it coarse and they make it green falafel, which means it's got cilantro and parsley and lots of other things. It's a young couple. They just got engaged. So Mazaltov. Thank you. And they started the business together. Your names again, Eden and... Yosef. Yosef. Can you tell us a little bit about Mazaltov and Erosin? What are they doing? Why do they all love your falafel? We're preparing here for the festival as it is today. We're giving all the donations. A huge amount of money. We're also preparing fruits that we make in place. A place that we're preparing here. Interesting recipes. Our great lemon. A lot of great things. And who's the one who's making your falafel? Yes. She came from Morocco in the 1950s to Dveria. There she met the locals from Lebanon. They made her the most delicious falafel ever. She was the one who made it for us at home. We decided to bring it here to Jerusalem to give her the best falafel. It's a living thing in Morocco. The fruit is a living thing. Okay. And it's very popular in Morocco. Okay guys, shall we taste it now or are we ready to go the next step? And we've got our fan groups, fans, friends coming to Facebook guys. You would hear from London. It's the first time here. Yeah. And what do you think? Is this falafel tip? Why is this falafel tip from other falafels? Very tasty. Good flavors. It's green inside. From the coriander parsley. Like a shopee. They gave like a kind of like a side lemon sauce. It's very nice. Welcome back to my YouTube channel. Daniel Rosel here. I am in Shukman Mahanehuda on the 30th. And I'm probably the busiest time I guess all week. I'm here today with the famous shimshon, Sam Nishinsky. He's organized an impromptu meetup of his friends and his followers. About 10 people showed up to check out the food. He recommends this place called Aisha. He says it's the best falafel in Jerusalem. I just ordered some. They have a couple of special ingredients. They have tahini, which is very much a standard ingredient. Falafel stands, a sesame seed sauce. But they have it yellow because there's some curry in it. And they have some pesto as well. So I always say that every falafel place in Israel does its own twist. So we're going to check out now. I just got my portion, which is a half falafel. Because this is my second falafel today. We're going to see if it lives up to Shimshon's great claims. What do we think about Aisha? I claim it's the best falafel in Israel. Full of flavor. Their coarse falafel, they put in green parsley and coriander to make it a bit more different. And it's a recipe from the grandmother, 95 years old, Aisha, who lives in Tiberius. And it's run by a young couple who just got engaged. So I'd say fantastic. Now we'd like to ask other people here. And I love schnitzel. And I give the schnitzel a nine and a half. It's pretty darn good. Harif was like buried a little bit down though. So I'd like it a little closer to the top to not have to fight my way down. But yeah, everything is tender, crispy. And delicious. And the last thing is we have some chips here. It's a frozen product. It's decent, it's not outstanding. How do you know the chips are frozen? Sorry? How do you know they're frozen? You can see the way it's cut and everything. It's obvious to me. So decent, but not outstanding. I'm here today checking out a new place in Jerusalem with Jerusalem's favorite viral food influencer, Mr. Shimshon Lashinsky himself. The metro is located on Emak Rafaim Street, one of the biggest thoroughfares in Jerusalem. They do deli meats in sandwiches and we've ordered a selection and this is Shimshon's verdict. Can you believe it? We're in the center of Paris. This place is called Metro. It's kosher. It's got a kosher certificate. It's making all sorts of interesting salami sandwiches. Actually, it's in Jerusalem in Emak Rafaim Street, a new guy, Leon. Good luck, Leon. This is a fancy opera sandwich. It's got all sorts of smoked sausage in it. And we took also one with all sorts of interesting salamis with these fries. We've got a salad coming up, reasonably priced. 50 shekels of sandwich. Lots of different kinds of toppings. And what do we think about it? Nice color, delicious meats. The one with the different salamis is more exciting than the one with the sausages. Actually, it doesn't have as much smokey flavor as it is. Metro, number 32 Emak Rafaim Street. All of you, Leon. Enjoy the new taste. We want you to enjoy it. Hi guys, welcome back to my YouTube channel. This is Daniel Rossell. I'm here today at an international food festival in Jerusalem. This food festival is being held just outside the walls of the Old City Jerusalem Spectacular setting. And I'm here today with my friend and Jerusalem's food favorite viral food influencer, Shimshon Lashinsky and Marcus James. A friend of ours as well. This is a really cool event. This place is divided into three. There's a French section, an Italian section and there's also a South American section. Entrance is free and it's a bunch of local restaurants and the prices are fixed up to 35 shekels. This event's been running since 2019 so it's in its fourth iteration here. We've been to two places so far and we made the mistake of going for meat before dairy. But everything here is kosher and the entrance is free as they said so you just need to pay for what you eat to place it to sit down. There's marionettes circulating, entertaining people so very very family friendly. Really cool event and this is running until the 14th of April so if you're looking for somewhere in Jerusalem to bring your family if you're interested in international food definitely I recommend checking this place out. Hi guys, this is an exciting time for Jerusalem. We're in the middle of just before the festive season for the Passover holidays. We've got the International Jerusalem Food Festival. There's just so many things to eat everyone's thrown us out of the house. The house is kosher at Pesach now. We need food desperately and we've got fantastic opportunities here. It's a cheap price, 35 shekels which is about $11. There's a very big controversy in Jerusalem and people are very angry there's two sides to the story. First of all the people say how can you have an international Jerusalem food festival a few days before Pesach when we're cleaning when we're busy for Pesach we haven't got time to have fun and on the other hand there's all the people who just want to get out of the house and have some fun. So this is a question here throw out the husband, the kids, the wives throw them out of the house and have some fun or stay home and just get ready for Pesach. A lot of people are confused a lot of people are worried they don't know what they're doing so we're looking forward to having a lot of fun and see, experience different things, new flavours come and join me. I haven't been fed enough yet so once I have a feed more then I can eat more then I can work harder. Two thirds of every sandwich I buy how can I survive? This is the jungle here. She's one master chef two years ago for her she's famous for her cheese sandwiches and now she's branching out into meat sandwiches meat and we've ordered one of her sandwiches she has a place in Jerusalem in dairy and in Tel Aviv and she's blowtorching her sandwiches have you ever seen people blowtorch a sandwich before? It's the first time I've made it a bit more crunchy so we'll find out let's go for it. We have the Rachelle Steak Sandwich it's with a barracas it's got all sorts of dips and spritz and it's got a special cucumber and it's going to be a bit spicy it's got tahina so it's all part of an adventure but look behind you and see what's going on there with Rachelle she's got a long line now starting up so it's good. Let's see how we divide this in three people I don't know how we're going to do that I don't know we'll try our best it's hard work here so try and have a bit I don't know how we're going to do this here we are with the what I am and we're having discussions whether it's more Thai influence or more Indian influence it's some sort of combination probably more Thai and I normally like less spicy for me it was delightful it was just challenging enough not too challenging and a lot of different vegetables and colours in there as well and I definitely tasted some coconut milk in there as well which makes sense and possibly Gelandro do you think? so overall I would give this about an 8 or 9 out of 10 it suits the Israeli palette it suits my standards or desires for Asian food so they're well done really enjoyed we're still in the middle of the food festival there's about 30 or 40 choices and we try to take things which are a little bit different from the usual there's hamburgers here there's churros there's steak sandwiches we've had two interesting things and now we're looking for our third thing and probably we'll go for this special kind of khala bread with meat inside but there's so many other options we regret not having the dairy one first our food partner here Daniel Rosell said wait maybe there's going to be some dairy stuff that's good and those Georgians have certainly got it there it's got all sorts of cheese and cheese on the chips and amazing pastry as well so always listen to the Daniel and you'll go well we've got Georgian food here and they're putting in all sorts of interesting meats and we've taken the eggplant filled with nuts so hopefully we'll enjoy it it looks interesting it looks delicious it looks delightful that's a lot of raw onion there so I don't know if we can eat that and then sing in the choir that could be a problem let's see if it's supposed to be savory or sweet we'll find out in a minute let's try this the dominant flavor is the fried eggplants but the nuts certainly give it a bit of a crunchy taste as well and there's no I think they don't have garlic in their food the Georgians so it's quite interesting it's delicious hi Marcus James here happy to be along for the ride with the Shimshon show Shimshon TV and to be tasting amazing food absolutely enjoyable this is the Georgian food with the nuts and eggplant roasted eggplant I think maybe fried I don't know it's debatable but it's absolutely tasty so you know it's also served cold so it's not a warm dish but very tie in in any food festival you always regret something that you didn't have so we went we went and had meat quite quickly we didn't have the dairy Daniel Rosehill said wait there'll be dairy stuff first but we didn't do it so now we need our food consultants here to tell us have a taste and tell me what you think of this Georgian delightful dish taste it and tell us very good that's tasty enjoy these hot chips hopefully they're hot they're like them hot pretty good it's basically a frozen product so we have to be honest it's not handmade but it's good two coins double fish tie alright welcome here to our USA street so you can enjoy yourself in the saloon over there and I will keep you safe don't worry by the way did you see my treasure I don't know if I want to see your treasure but you're a cool guy and keep up the good work oh thank you we've been at the international kosher food festival in Jerusalem and we just hit a bonus we hit gold we got Susie Fishbud here from America wow and she's doing a lot of interesting things with food she's now in Israel she's looking at ideas and generally I wanted to ask you what do you think of the Israeli food scene I think the Israeli food scene is like none other it's incredible you can eat out every single meal and never exhaust your options the quality is really interesting fabulous and I like how all the different cultures come together you also write a lot of cookbooks so probably the number one Israeli cookbook would be Ottolengi I would say we get a lot from him what he does with the Israeli kitchen the Middle Eastern kitchen it's pretty amazing isn't it he's incredible although a shout out to my girl Ladzina Sussman I don't know if you know her book Sababa but that was a huge success she lives outside the Carmel Market I feel like a love letter to tell all the events of the Israeli food scene in that book just in summary I've probably done about 300 food reviews in the last year and a half and I'm trying now to use less superlatives I'm trying less to get excited because sometimes the same restaurant is good and the next time it can be less good I've had that discussion about a hot new restaurant that I've had a great experience at Shimshow Luxo and I asked him I said you're in an enviable position what happens when you go someplace and you don't like it or you find things that are wrong that must be very tough to decide how to write It is tough I try to be honest and tell people what I thought about the meal I don't want people to waste their time and money to go to a restaurant and go there and count on me I'll meet them the next day I just feel a little responsible on the other hand I don't want to get sued because now I spoke to a lawyer he's dealing with suing people reliable and all these kind of things so it's kind of a very difficult balance here we're living a tough life with a lot of responsibility we're also pressing and having a lot of fun so that's the main thing I can't wait to get into the food festival what do you think of that? it was interesting but I think you've got to start with the Georgian food you'll love it ok, keep up the good work so if you want to keep following me I've been in a lot of different places but secret Jerusalem with Facebook group is an amazing place to go and keep seeing us and keep giving us likes and comments and come to Jerusalem this is where the fun is and we found out there's all sorts of interesting spices we've got some people are putting cinnamon in it as well cardamom, turmeric there's a lot of things going in there and Israel is unique that they do it with turkey the other ones are using other meats principally a lamb or beef because of kosher reasons they don't put yogurt on the meat here although they do that in Turkey and Greece but here we're taking you now to a very special place we're taking you to Turkey a very special place we're taking you to Turkish places that do imitation yogurt made from possibly almond milk we'll find out from them now you should know these it's a cold nasty rainy day we're just before a lot of snowstorms so out of, I advertised it on all the groups out of a thousand people who liked it thousands who liked it and commented only three showed up the shawarma heroes give them a round the heroes, they did it they came despite the rain despite the hail, despite the cold weather they're going to be tasting they're going to be involved in everything okay, shall we do it? let's go for it turkey adventure in Jerusalem take one Swedish children's story which a lot of people grew up on and somehow they combine that it's a goose flying in the air and they combine that with lamb shawarma from Turkey it looks like you're in Turkey or in Greece it looks, it's got an interesting image here but you'll see, it sounds strange but it works I've eaten it a few times, delicious but of course the main problem with shawarma places it's not always the same thing one time it's excellent and one time it's really bad so let's hope today will be excellent this is it the idea that came to my mind we don't have enough food in Turkey it's all in Turkey there's a lot of shawarma and there's a lot of shawarma and of course we'll eat it it's basically veal with some lamb in it he's not telling us how much lamb I guess it's a lamb fat on top really it's mainly veal what's interesting, they have pistachios inside and they always work the with the fat to make it more juicy but in the first thing we said almonds this is almond dip the yogurt definitely adds a bit of flavour and colour maybe a little bit more mid-leaves would have been good but we're going to other places to do that we've got the onions we've got everything fresh full of flavour my name is Max I grew up in New York I love shawarma when I saw Shibushon was doing shawarma tour I said I had to join so far we've been to Aka I liked it, the meat was not exactly to my tasting it tasted more like hamburger meat than shawarma meat but so far so good and I'm excited to taste the rest of the shawamas here with Yossi, now Yossi changed Jerusalem about a year ago instead of the Turkish shawarma and explain the concept I come from traveling a lot I come from the food industry I've been working in the food industry for 30 years street food is the most probably the most accessible element of culture we were looking to do something during the corona we opened in August between within the middle of the corona we were looking to do something accessible, unique I've got to ask you the million dollar question then we're going to move on because we've got too much stuff which is only lamb how much would it cost me would it be 100 shekels for that most probably would cost I would say this 50% more than I would sell in it around 75 shekels 100% like I had in Australia 100% lamb shawarma it's too expensive for the public it's too expensive for the public it will be a niche in Israel you open strictly lamb it will be very strong it's never been more exciting to teach shawarma in Jerusalem that is true thank you very much next up on the tour was Turkey Shook, opened somewhat more recently the Shinsuki recently gave it a stronger view but what would the other participants make of its food and here we are, it's called Turkey Shook it's a new place, maybe about a month or two the door is going to tell us about this place everyone's a big turkey shawarma now why are you better we are making shawarma we don't know about shawarma in Turkey it's a good place 50% shawarma 100% it's a Israeli taste the other guy, he was doing it more to the Turkish taste we'll have to decide what's better he's letting us be the first we all know what's going on really it's full veal and less lamb it can be the second one but they have this food group is now completely out of control we discovered here they added tahina to it it makes it a whole different ball game it takes it away from Turkey more to yourself but it's still more familiar and delicious for us the second thing was here they have more of the lamb meat although it's very fatty it was 50% lamb here so I've got to say in some ways they give you a good fight here for your money, they give you more action here it costed 48 shekels for serving there it's 45 so let's go to the third place and see how this is working out we're doing our best here in the cold the rain, we're doing everything to get the news to you as it happens in Jerusalem but I'm reading on the internet a lot of reviews the same place, one day it's good and one day it's really lousy so it changes depending what meat they have that day but where we go it's run by Affi Levi everyone knows about him, he's the master chef he won his very television show master chef he's got a real Turkish guy working there and he's turning around on a registry so we're going to feel like we're in Istanbul let's go there this group, where are we? we're just very simple, Shimshan TV that's what we are with values getting full and the Jerusalem winter snowstorm moving in on the city to move on to the third and final stop on this warm-up tour, Midsley you go in or just give up what do you think, we've eaten so much already give up or go in, you decide go in or go give up you decide, it's a very big Christians we've eaten so much, we can't move much lamb there the servings here are a little bit smaller than other places the ambience, the vibe is fantastic all the different salads, the extras are interesting so definitely a place highly recommended I like all of them they're all very good the first one is nice, the second one and the third one is all great warm-up my favorite was the second place Turkey Shook and I really like it here like the ambience Sean here and the other guy I think they're doing a wonderful job we love them Shimshan eats Jerusalem she's celebrating Navigot as my lady is big wow what do you think, do you like it or don't you like it nice to see you so today I'm very apprehensive I'm going to be doing a food review which is different from everything else I've been to all these fancy steak restaurants I've been across the road to fancy Mexican food but today we're doing a mitzvah we're helping people, we're going to be trying food that is in a soup kitchen for the Hineni that is here tell us in a nutshell, should I be scared should I be worried, this is a whole new outside my comfort zone we have a so called unitarian restaurant where we give food away free to those who are really in need but also those people who are lesser in need come here for a very reasonable cheap meal for lunch and at the same time they're able to embrace those who are less fortunate and by the people coming here those who are in need we take away the stickmalve soup kitchen we make it into a unitarian restaurant that gives the feeling that everybody on the other way is connected in one society and that's the beauty of it here you'll see a millionaire sitting to a beggar and they're sitting on the same table and I think that's the beauty of this place I'm coming in with two principles first of all I never accept anything free so I'm going to pay for the meal, you said you can't pay but you can give a donation so I'm going to give a 100 shekel donation the second of all is I'm sticking to the truth if I find the schnitzel too oily or if I find the soup too salty I'm going to have to say that I have no choice I can't sugarcoat the bitter pill I have to tell the truth because I'm a food reviewer should I just back out of all this I'm scared, I'm stressed just go across the road go to Taco Lewis to have the best taco meal for 48 shekels and I'm happy and I've got no stress, no problems or should I go ahead with this project what do you think I'm scared what should I do, walk out or continue we're doing this you know what, that's the beauty finally you come across something that makes you doubt that's the beauty that's the beauty of Inain Abraham, where are you Inain, here I am, ready prepare to do something that I'm scared of and that's the beauty for everybody who comes here you can push your boundaries it's amidst the campaign today everyone a few minutes later, Benjamin and Mohammed emerged from the kitchen with a sample of Inain's finest foodstuffs for Shemshon's evaluation this version of onion soup that sounds good I'll give you a taste of the onion soup we work with a lot of people from East Europe who like thick things okay you're like Yiddish mama eat more, eat more I would say it's decent we're not here for our standing cuisine it's got in it definitely chicken soup powder and it's very salty so reasonable but it's hot and it's filling, so that's good with the starter out of the way it was time for Shemshon to try out the rest of the dishes that the venue had prepared for his evaluation I just want you to taste it's quite nice it's got a bit less bulk even the Greeks probably eat this in the Turkish delicious with the appetites showing no signs of slowing down the Australian proceeded to demolish all the other dishes on the menu when we were talking into the food we talked to another patron of the venue who was happy to talk about how much Inaini's service had been of benefit to her it's a wonderful organising extra time to take care of my kid versus cooking, chopping and all that so thank you so much while Inaini would love to be able to provide meals to everybody requiring them the reality is not so fortunate as manager Benjamin explained to me there is a substantial shortfall between how many meals that the organisation is financially capable of producing and how many actually require its services that shortfall results in plenty of needy Jerusalemites going hungry we distribute beside the restaurants 300 meals, 420 meals 360 meals, 660 meals these are the amounts of meals that we distribute on a daily basis Inaini is supported by donations and staffed by volunteers those volunteers prepare food for distribution on site and through other means from the organisation's small premises located off Shalom Sion Street in central Jerusalem Benjamin explains how the kitchen relies upon industrial machinery in order to take food from the kitchen and prepare it for distribution to Jerusalem's hungry 40000 meals a day if you want to and the beautiful thing that we do is once the meat or the meat has been cooked or the food has been cooked if it's not being served directly then we do it for prepacking it goes from the oven which is this one here straight into the blaster now what the blaster will do it brings down directly the food from 180 to 100 degrees to about 4 degrees above zero preserving vitamins preserving taste and giving our longer a lifestyle tomorrow is Thursday with only tomorrow 800 packages for people that have difficulties a lot of elderly people holocaust survivors and they're very happy with these meals because some people are otherwise without food during Shabbat take those those are the round packages one small surprise in store before Shimshon and I head for the road the premises also has a small synagogue on site as well as a gold plated elaborate menorah we have a special exhibition about this and there is no there's no second one like this the extraordinary people making the Hineni program work include the volunteers responsible for sending out food from the canteen itself we spoke to two of them who were participating in the MASA program and working at the kitchen several days per week what are your names my name is Sanis you come as volunteers we're volunteering here through a program which is like a gap year program and what organization do you belong to MASA according to Benjamin many of the frequent accessors of the service arrived to the kitchen after receiving a referral through the Jerusalem Municipalities social services two years to come here I got a lot of people from the Ulpanok I got people that work at Mizrata people that work in the social welfare departments that want a good meal and they know this place because they refer people to us I'm very proud of everything you're doing helping all these needy people and I want people to get involved I want them to donate money to come and help and get involved can you please give data on how we contact you how do we donate and how do we volunteer people can always be involved with us through donations you can go to hennanyjuslum.org and you can make a donation through PayPal but money is not all we look for we look for rebuilding our community we want people to actually become part of our organization by volunteering by opening your heart and be with people money is important but your heart and your smile and your reaching out to your fellow men is even more powerful than money please come say hennanyj to your fellow men and be prepared to help those in need there's more than one million Russian Jews in Israel who celebrate the festival of Novigod which means in Russian New Year which basically is the 2022 coming up and everyone has a party needs certain Russian food including the Olivia potato salad and lots of other things and so we're here with the Russian community celebrating Novigod we're starting with the soups we've got the Georgian pastry kachafuri coming in a few minutes in the middle of Jerusalem experiencing the real, exciting culinary Jerusalem we're going to open it now to start it it's not the same it looks like we're going to open it now to start it do we need to open it like this or in one hand? it's not the same it should be in two let's open it something like this with the lid with the lid we have to work hard here this is heaven, this is what it's about we're here for this okay this is the good luck this is good for my diet this is the soup from the baguette this is the onion this is the tomato baguette this is the tomato baguette this is the tomato baguette so, in my opinion maybe you need to make the soup a little bit smaller and you need to add the spices because it's not natural to accept what you're going to do it's natural to make it that's what I'm talking about the spices that are 50% different from other spices but you have to what do you say about what you're going to do and you're going to do it that's why I didn't manage to make the soup that I wanted to make in my country I wanted to make it myself the soup is made of 800 pieces each of them you need to put it in the pot and put it in the pot because together all the pieces were made and also they made that allow to cook not to prevent the cooking but to make it without the cooking I'm going to do it and I'm going to do it and I'm going to do it I'm going to do it I love you and I want to tell everyone to come and you're going to be a great person