זה הקבב הטוב בארץ – שמנצח את כולם

לפעמים מוסדות עבר מצליחים לשרוד.
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We’re at Shuk HaTikva, going to eat
at one of the institutions you all know, I think, been here, it seems, since the Middle Ages, from the Byzantine period. Where’s Shemesh? Here, right? The original. Alright.
Where are you eating today? Here. You know it?
Who doesn’t know it? The reviewer has arrived. Hello.
Time to do a review here. How are you?
All good. Everything okay?
Niv Gilboa, I don’t believe it. Believe it.
It’s by chance. Alright then, I’ll sit down, so exciting. Hello. I really wanted to ask, since when? ‘53. Same place, same thing.
Same people, same flavors. What did you order? Is there a menu, how does it work?
Yes, I’ll bring it to you. Okay, these are the house salads with laffa,
tomatoes, onions. The laffa will arrive soon.
Yes. We’ve got the house salads, we need hummus. Right?
Hummus with tahini. Hummus with mushrooms? What do you want?
Hummus with tahini. Cool. Grilled eggplant? Fries?
Fries not a good idea. Grilled eggplant is good, and maybe kubbeh.
We don’t have kubbeh. You don’t have…
On the grill, our number one kebab, that’s the signature dish. Right, and what else should I get?
We have pargit (chicken thighs), liver, hearts, wings, merguez (sausages), sweetbreads if you like, eggs.
Which eggs, whose? We have red rice.
And bull testicles. I’m not touching that. I don’t even want to imagine
the poor guy… What rice?
We have excellent red rice. Alright, red rice is good, kebab is good.
We said hummus, salad or no salad? You want salad?
Then without. He nodded yes and no.
Alright, bring salad anyway. We’ll feel healthy. Let’s get sweetbreads.
Kebab and sweetbreads, cool. Grilled eggplant too. Treat me. Nostalgic. Should we split the onion salad?
Yes, why not. That’s okay right?
Onion adds so much. He doesn’t like it, but bring the onion.
Stop fussing with the food, film it. Enough. Who are the regular customers here? How does it work?
There are the regulars like you said, and then there are those who just come from the market.
These are the mushrooms. Thank you very much. So, there are also randoms from the market?
Of course, yes. Wait, what about drinks?
What do you want? I should go get it, right?
No way, what are the waiters for? Oh, soda. Wait, we said laffa, right?
Of course, it’s on the way. Great, thanks. The pita came, but let’s try the hummus like this. Tasty. Like the kind of hummus you eat up north, or in Jaffa. This reminds me of childhood. Rice that’s also sticky, tasty,
like a Mizrahi risotto. Just cheese and risotto. It’s spicy, of course. I was here 15 years ago, I think, and 10 years ago, in the meantime exactly the same. There’s a certain advantage with restaurants, especially these types,
when you get the same thing. We’ll wait for the meat soon, but you know exactly
what you’re getting, I’m not sure about the prices, they seem
to have gone up a bit — 15 shekels for the first salads, 80 shekels for sweetbreads — cost of living, as we said. There was a time you’d come into a skewer place
in a market, leave 50 shekels. Friends, those days are over. If we’re now paying
200% more for milk chocolate, so what can I say about everything else? Honestly, I’m fed up with the cost of living here,
and I keep analyzing the factors, trying to understand, what can you do? Other than complain —
we’re good at that, right? Here you go.
What, this is a meal by itself, I didn’t know. Grilled vegetables, eggplant, pepper.
Alright. Niv, speaking of the eggs, we don’t have bull testicles
but we do have turkey testicles. Poor turkey that got them cut off, but no,
that kills my appetite, thank you. But I’ll settle for the kebab and the sweetbreads.
I’ll settle for the eggplant. Oh my god. Thank you very much. Alright, wow. The amount. Do you love my channel?
Show me some love. Subscribe, click the bell
to get updates. There’s also a clever way to show your thanks. Alright, I don’t remember last time I got
this on a pita, but maybe I did — who remembers. That’s what we have this for,
and this. But first, let’s taste it plain. I have something to say, wait. I don’t know how,
but their kebab has a distinct flavor. I once tried asking them what they make it from,
I got a thousand stories. It has a distinct taste like there are
some organ meats in it, I don’t know. Super tasty.
Come here a second. What meat exactly do you make this from?
Is it a secret? Yes, three generations.
There’s definitely some organ meats in there. It gives a certain…
I can’t tell you exactly, but I’m sure what’s inside here
is the most… I’m telling you, there are organ meats in here,
don’t argue with me. That’s their secret, but it doesn’t matter — it’s delicious. They kept the attack on Iran less secret
than the recipes here. Alright, not much games here, right? How did this inner cut,
which used to be a cheap option, become a pricey and fancy delicacy? Part of the cost of living. And with koshering, they use a ton of salt —
here they managed to get a bit of the salt out, which is good. I have to know what’s in this kebab,
and I’m sure inside his fridges I could identify the meat types.
Listen, you go there now, I’ll be right behind you, we’ll pull a trick on him, try to distract him,
I’ll open the fridge. Shlomi, are you on the grill now?
Turn, turn. Turn around. This is Shemesh’s kebab, our kebab since 1953,
passed down three generations. Niv, what are you doing? My dear,
with Shemesh’s kebab, you don’t mess. I’m checking the cleanliness.
Just not the kebab. I saw a small clue there, I’ll think about it. You and your ideas. Everything okay?
Yes. I understand you want to know the secret of the kebab?
I opened a secret drawer and saw something. We’ll talk about it.
It’s more secret than the Iran bombing. More than Hezbollah’s beepers.
More. Can I offer you dessert? Yes.
We have malabi, bavarian cream, cold watermelon. Watermelon sounds like we didn’t try,
so what shows more effort? First of all, the kebab is the main effort.
Right. So malabi. Maybe that has secret stuff too. What’s this? We didn’t order watermelon.
It’s a treat from me. No “on the house,” we’re paying. We’ll pay… Watermelon.
Treat, treat. My malabi broke, why in plastic?
What happened? Alright, let’s remember, I’m at Shuk HaTikva,
I already felt privileged earlier in the secret meat drawer. Parve malabi, makes sense, watermelon’s better, charity. But where’s the feta cheese? Oh, kosher. Is it tasty?
The watermelon or in general? In general.
Even though you have a pretty smile, wait like everyone else for the review. How was it so far?
In the review. A small something… I thought that was already known. Thank you very much. Kebab skewers…
Watermelon is on the house. What?
Watermelon is on the house. What do you mean on the house? Where’s the watermelon?
Watermelon’s not listed, it’s on the house. Alright, but we don’t do “on the house.”
And we do. So everyone eating here gets
free watermelon? That’s also a secret.
What, really? Secret.
If yes, I’ll note it down, but then people will complain, they’ll say “we came, didn’t get it.”
Don’t worry. Remember, okay, I noted it down.
You’ll get watermelon, if not, contact me. 183 shekels, how much was it 20 years ago? Much less, but the cost of living killed us.
Finished us. There’s this saying: simple as that, tasty as that —
I don’t like that phrase, but here it’s exactly right. Everything very simple,
everything the same, probably since 1955 already, but the flavors stay the same and the kebab, believe me,
one of the best kebabs I’ve eaten. Guaranteed. I’m happy this institution exists
and I hope it’ll still be here in 55 years. Eight on our scale.