IT’SARAP
An Israeli music star
is stirring things up
on Jerusalem’s bar scene
As frontman for the
Israeli hip-hop band
Hadag Nachash,
Shaanan
Stree
(
right) is famous for
his tolerance-promoting rhymes. So when he
recently co-founded the buzzy Jerusalem bar
Casino de Paris, he had the original menu
printed in English,
Hebrew and Arabic.
“
It’s a statement,”
he says, “that this city
belongs to everyone and
that in this establishment
everyone is invited.” Here,
Stree shares the recipe
for a drink menu high-
light, the Pear Street No. 1.
PEAR STREETNO. 1
Levantine spirit—Navon describes
how he found sweet blue crabs that very
a ernoon and decided to make them “Jeru-
salem style.” He took the flavors associated
with falafel and shawarma—tahini, preserved
lemons and the chili paste knownas
harissa
—
and then refined the dish with garlic and
shallot confit, brightening the sauce with
parsley and coriander.
Another dish evolved after one of the
line chefs, an Argentine, bought some beets
because they looked good that day in the
market; a second chef, originally from Iraq,
thought to stuff themwithhis grandmother’s
kibbe
,
a mix of ground beef and spices. That
night, Machneyuda’s menu also included
Asian
toro tataki
withwasabi and ginger, and
a soup flavored with mirin and
wakame
(
a
kind of seaweed); chicken livers accompanied
by mashed potatoes; and a Moroccan stew
made with three kinds of paprika and slow-
roasted red peppers and tomatoes.
The binding power of that international
fusion is apparent even in the melee of
Machneyuda’s dinner service: While patrons
eat, themusic is turned up loud and the cooks
in the open kitchen dance at their stoves and
drum spoons on pots. Navon himself has
been known to dance on tables when the
mood hits. “The Jerusalem vibe is still a bit
wild, a bit kicking,” he says. “It’s an electric
combination of people and one of the craziest
places, even in peacetime.”
›
1½
oz. white rum
›
½
oz. pear syrup
›
½
oz. fresh
lemon juice
Shake all ingredients with
crushed ice and pour into a glass
lined with plenty of fresh mint
and finely chopped lemon slices.
DISPATCHES
||
FOOD&DRINK
MOTLEY STEW
Machneyuda’s twist on
shakshuka
—
eggs, tomatoes and peppers—
includes ground meat and olive tapenade
BOARDING PASS
From centuries-old
delicacies like
mutabak
to the modern culinary
fusion of Machneyuda, Jerusalem represents
a tasty mix of tradition and innovation. United
can get you there with nonstop service to
nearby Tel Aviv fromNew York/Newark.
While at Newark Liberty International Airport,
pick up a day pass to a United Club lounge
and enjoy complimentary snacks, drinks and
Wi-Fi.
To see detailed schedule information
or to book your flight, go to united.com.
34
FEBRUARY 2013
•
HEMISPHERESMAGAZINE.COM
