Shakshuka
Shakshuka and pita bread: Want to know how it's made? Photo by Tal Cohen
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Open Restaurants
Leanrn about Galilee herbs from the chef of Haj Kahil. Photo by Open Restaurants
Open Restaurants
Dr. Shakshuka. Photo by Open Restaurants

Ever wonder what goes on behind the scenes at restaurants? Ever want to know how a chef chooses ingredients or what secret ingredient makes a dish special? Well, now’s your chance to find out.

From July 7-9, a number of chefs sweating it out in kitchens in Tel Aviv-Jaffa are opening their doors to the public and giving visitors an inside look at their workplaces and processes. During the event, called Open Restaurants, some 20 eateries, bars and gourmet-food shops will hold special workshops or encounters with chefs, where foodies can get a healthy dose of gastronomic goodness.

So what’s on the menu? A shakshuka-cooking competition moderated by none other than Jaffa’s Dr. Shakshuka himself; a cooking workshop led by Haj Kahil chef Omar Iluwan featuring herbs from the Galilee region; a workshop dedicated to baking with phyllo dough, with brothers Avi and Eli Cohen, the owners of Leon’s Bakery in Jaffa; a look at the inner workings of a Jaffa seafood restaurant– including a trip to the fishmonger and lessons on how to cook the fish; a tour of specialty food shops in Levinsky Market in south Tel Aviv led by chef Avivit Priel Avichai; and other appetite-whetting events.

It’s probably best to come hungry – and to remember the Hebrew word for bon appetit: b’te’avon!

Prices range from NIS 70 to NIS 300. Advance registration is required (and some events have already sold out). For details and to sign up, go to http://www.open-restaurants.co.il/ (in Hebrew).