National Geographic Traveller (UK)




A simple hummus joint that’s been open in Jaffa’s Ha’Dolphin Street since 1975, Abu-Hassan is a go-to. There are two variations: msabbaha — a warm version with chickpeas, tahini, olive oil, lemon and spices; and a silky type with tahini and olive oil. Both are served with pitta and raw onions.


Jasmino on Allenby Street has been a success since it opened a decade ago. Its small lamb kebabs are grilled to order over charcoal, then tucked into a pitta with salad, pickles, grilled chillies, tahini and amba (spiced mango sauce). It’s open as late as 2am some nights, but be prepared to queue.


At 2 Rambam Street, there are two spots that pay homage to the most iconic street food known to Arabs and Jews alike: falafel. Fried to order, these crispy, golden balls have fluffy interiors and come in a pitta with salad, tahini and a touch of Yemenite chilbeh (fenugreek dip).

Left: Spread of dishes including cured sardines, labneh, chilli harissa and fried aubergines

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