The kibbutznik-turned-entrepreneur who serves kubbeh to New Yorkers
Visitors to the restaurant sit around a common tables and eat the semolina dumplings stuffed with seasoned meat or vegetables served in a variety of flavorful broths.
Earlier this month in New York, the curtain went up on Project Kubbeh, in a small space in the Zucker Bakery, in the heart of New York’s East Village. During the day, Israeli baker Zohar Zohar will be making his usual yeast cakes, ruggelach and hallahs, but until March 21, every night the place will turn into a pop-up restaurant that serves Iraqi-Jewish kubbeh soup. In honor of the event, the space was divided...
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