Mashya http://www.mashya.co.il Mashya restaurant - 5 Mendalei st. Tel-Aviv Wed, 02 Oct 2019 16:25:28 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.6 http://www.mashya.co.il/wp-content/uploads/2018/10/cropped-Mashya-Favikon-1-32x32.png Mashya http://www.mashya.co.il 32 32 Aleh Aleh http://www.mashya.co.il/aleh-aleh/ http://www.mashya.co.il/aleh-aleh/#respond Thu, 17 Nov 2016 11:13:07 +0000 http://www.mashya.co.il/?p=923 Aleh Aleh At four in the morning, when the dew still beads on basil and mint leaves, and the zucchini flowers are still cool to the touch, Gideon Belinski and Yuval Helman venture out to pick the day’s produce with their Aleh Aleh staff. Unbelievably fresh and of the very finest quality, the food is […]

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Aleh Aleh

At four in the morning, when the dew still beads on basil and mint leaves, and the zucchini flowers are still cool to the touch, Gideon Belinski and Yuval Helman venture out to pick the day’s produce with their Aleh Aleh staff. Unbelievably fresh and of the very finest quality, the food is brought to the kitchens of Israel’s finest gourmet restaurants – including Mashya and Kitchen Market. “We’re kind of a funfair for chefs in Tel Aviv,” says Gideon, a second-generation farmer from Moshav Hadar Am in the Hefer Valley. His father Uzi, an agricultural engineer, built the farm and was the first Israeli to successfully grow lettuce 365 days a year (lettuce only grows naturally during the winter). Gideon came to work on the farm after a successful career in the hi-tech industry, introducing technological innovation to the business, and today Aleh Aleh continues to thrill and surprise Israel’s culinary scene with the new varieties it develops and the quality of its produce: Japanese pumpkin, Thai okra, a unique citrus fruit known as Buddha’s hand, plantains, and various peppers from Latin America, in addition to more common vegetables. “When I met Yuval during our IDF reserve duty, he said he was an organizational consultant. We immediately decided to put our heads together and figure out how to create advanced, smart farming methods that would deliver the most delicious, freshest, daring harvest possible.

Now you can also enjoy the wonderful Aleh Aleh harvest in your home kitchen, thanks to their delivery service. If you want to enjoy more of the mysterious fruits and vegetables you sampled at Mashya – along with traditional tomatoes, cucumbers and peppers, check out the Aleh Aleh website and receive a 10% discount when you present a Mashya voucher.

Voucher Password : Mashya
www.alehonline.co.il

photographed by : Noam Ekhaus
http://www.noamekhaus.com

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‘Abu Ali’ http://www.mashya.co.il/abu-ali/ http://www.mashya.co.il/abu-ali/#respond Wed, 25 Nov 2015 13:24:35 +0000 http://www.mashya.co.il/?p=564 ‘Abu Ali’ Peqi’in is a town full of surprises. Some are big, like the legend that the mysterious Zohar, the centuries-old book of Jewish mysticism, was written in a cave here, and some are small, pleasant ones that peek out from every alleyway, between the vines that drape the stone walls, and from the heavy […]

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'Abu Ali'

Peqi’in is a town full of surprises. Some are big, like the legend that the mysterious Zohar, the centuries-old book of Jewish mysticism, was written in a cave here, and some are small, pleasant ones that peek out from every alleyway, between the vines that drape the stone walls, and from the heavy doorways. These small surprises include some especially delicious ones, like the spice shop where we first met Abu Ali.

When we first arrived, he was haggling with the store’s owner, adamantly refusing to lower the price of the fresh herbs waiting in the car parked outside. Bargaining is a ritual, and as we waited, breathing in the shop’s intense aromas of cumin and saffron, and the heady smells of cloves and cardamom, we could easily see that despite the owner’s insistence on driving a hard bargain, he wouldn’t be able to pass up Abu Ali’s excellent crop.

The elderly Druze farmer piqued our curiosity. With a thick mustache and wearing his sun hat even inside the store, he resembles old drawings of Israeli pioneers. He was also intrigued by us – Tel Avivian city types, fumbling around and sniffing at everything in sight.

With a degree of hospitality belonging to a bygone era, Abu Ali invited us to visit his farm, and with a sense of adventure that surprised even ourselves, we immediately agreed.

Abu Ali’s farm is right outside Peki’in, and he took us on a guided tour between beds of organic herbs where aromatic kitchen spices nestle alongside medicinal herbs, an area set aside for exclusive varieties of unique fruits, and another where plants grow wild.

In keeping with the longstanding tradition of Abu Ali and his wife, we sat down in the shade of the grapevines in the yard to a light and refreshing lunch. Our meal was made of local, vegetarian ingredients and allowed us to enjoy the fresh smells and flavors of foods that had just been harvested. פליאו, White micromeria, citrus, wild chicory, mallow, green chickpeas, and on and on, proved then and there that Abu Ali’s farm would become a promising source for Mashya’s evolving menu.

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׳A Day with the Beekeeper׳ http://www.mashya.co.il/the-beekeeper/ http://www.mashya.co.il/the-beekeeper/#respond Sun, 23 Aug 2015 09:54:29 +0000 http://www.mashya.co.il/?p=312 ‘A Day with a Beekeeper’ Moshe Koren’s farm is a collection of boxes spread out here and there over the hills of the western Galilee. Moshe, a beekeeper from Moshav Me’ona, next to Ma’alot-Tarshiha, has many hives that dot the hillsides around the moshav. After forty years in the honey business, he has learned the […]

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'A Day with a Beekeeper'

Moshe Koren’s farm is a collection of boxes spread out here and there over the hills of the western Galilee. Moshe, a beekeeper from Moshav Me’ona, next to Ma’alot-Tarshiha, has many hives that dot the hillsides around the moshav. After forty years in the honey business, he has learned the painful lesson: that honey shouldn’t just be harvested at the end of the season, but also in the middle. At the end of the season, the busy bees buzz defensively around the filled hive, preventing anyone from getting to the season’s worth of honey. Therefore, experienced beekeepers make sure to harvest in the middle of the season.

Knowing this, we expected to find empty hives when we joined Moshe on the last day of honey harvest. After all, Moshe had already collected most of the honey weeks before. As he opened the lid of the hive, we hastily retreated. We might have been wearing protective clothing, but there’s no clothing in the world that can completely protect you from the natural instinct of a huge swarm of bees. To our surprise, the hives were full.
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The mid-season harvest encourages the bees to produce honey even more vigorously, and the honeycombs are bright with dripping masses of orange honey. Moshe slowly switches out the layers of the hive, where each honeycomb sits on an empty level. It’s important not to sweat, because the bees will attack the source of the smell. Of course, that thought alone is enough to make you sweat into the thick white protective jumpsuit.

In Moshe’s work room, he begins to reveal his secrets as he removes the combs from the racks he’s gathered from the hives: a thick, deep brown liquid whose aroma gets more intoxicating as more and more of it collects in Moshe’s bowl. This is the avocado blossom honey that is Moshe’s particular pride. The taste is nutty and we can’t help licking our fingers. All the wonders of the Galilee, its earth and its plant life, seemed to have flowed directly into the enchanted liquid.

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׳A Day with the Fisherman׳ http://www.mashya.co.il/a-day-with-the-fisherman/ http://www.mashya.co.il/a-day-with-the-fisherman/#respond Sun, 23 Aug 2015 09:20:00 +0000 http://www.mashya.co.il/?p=261 ‘A Day with the Fisherman’ Fishermen wake up early. They get asked over and over if they like fish, but no one thinks to ask if they like getting up early. Moshe Biton is used to it – for over forty years he’s made his living on the sea, earning the title “King of the […]

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'A Day with the Fisherman'

Fishermen wake up early. They get asked over and over if they like fish, but no one thinks to ask if they like getting up early. Moshe Biton is used to it – for over forty years he’s made his living on the sea, earning the title “King of the Ashdod Fishermen.” But we are less used to the hours. We got up at 4am to make it to Ashdod and by 5am we were standing on the dock with our fishing rods dangling in the water, hoping for the best. After all, most of the action happens before the sun rises.

There is something wild about the life of a fisherman: these fish aren’t raised in ponds under human control. There’s no way of knowing what will show up on the end of the line each day and surprises are part of the routine. This was a good day, and Moshe caught a white tuna, a blue runner, white seabream, and even blue crabs – all of his favorites, in one morning. This time, we didn’t wait for him to send the fish to us, but took the crates right away, already planning the evening’s delicious menu.

It seems strange now that in the many years we’ve known Moshe and have received crates from him filled with the best fish and seafood, we’ve never really thought about how it all happens: standing at the edge of the sea as it stretches out to the horizon, attuned to every tiny quiver of the fishing line, and struggling to remove the fish from the line while keeping a cigarette dry.

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׳Mashya’s story׳ http://www.mashya.co.il/the-story-of-mashya/ http://www.mashya.co.il/the-story-of-mashya/#respond Thu, 13 Aug 2015 16:34:33 +0000 http://www.mashya.co.il/?p=66 ‘Mashya’s story’ Mashya is our interpretation and homage to Tel Aviv: local, historical, intimate, but at the same time modern, hip, and stylish. It’s the flavors of our childhoods, spread across a plate like paint across a canvas. After delving into every taste and texture that we serve at Kitchen Market, and after adding a […]

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'Mashya's story'

Mashya is our interpretation and homage to Tel Aviv: local, historical, intimate, but at the same time modern, hip, and stylish. It’s the flavors of our childhoods, spread across a plate like paint across a canvas. After delving into every taste and texture that we serve at Kitchen Market, and after adding a true night-life experience at Onza, Mashya was a natural next step. It is the mature return to our roots, the discovery that as we change, so too does the legacy of home: the same local spices, produce, fish, and other ingredients take on new life and with the impact of the most advanced cooking techniques, creating results that go far beyond even our expectations.

Mashya was a long-standing dream. We planned it for twelve months, carefully developing the perfect concept, design, branding, and amenities to surround you with an ideal environment that lets you savor every moment of the experience. Our inspiration was mace (mashya in Hebrew), the winding peel of the nutmeg plant that curls around the nut like flowing lava and that provides an almost-divinely aromatic spark in Moroccan cuisine. We hope that you feel that spark and share our excitement at Mashya.

Basman/Tenenbaum - Branding

BASMAN/TENENBAUM Brand Identity & Design studio in Old-Jaffa was established in 1983 by Elazar Basman and Arie Tenenbaum. B/T currently employs a team of 7 designers (all graduates of leading design academies in Israel) each bringing their unique aesthetic and skills to the firm.

Through visual research of the Nutmeg it was revealed that that the “Mace” (vein-like threads that cover the dried fruit) resembles roots in its shape and form. The result is a unique brand-image that embodies elements of roots & homecoming, both of which are center to the culinary ideology of the Mashya restaurant team.

Adi Nissani – Ceramic Artwork

Adi Nissani’s studio created the restaurant’s tableware and serving pieces, combining a timeless look with hints of organic style. The porcelain and basalt pieces adhere to uncompromising levels of quality. The artist’s creative process sprang from a deep understanding of the chef’s vision as the menu and restaurant were developed.

Adi Nissani is a graduate of Bezalel Academy’s Department of Ceramics and Glass Design, and has a master’s degree in Art and Gender Studies from Lesley College and a certificate in fashion design from Australia’s Academy of Design. Nissani’s studio sits on the edge of the Jaffa flea market, where all her pieces are designed, planned, and created.

All Mashya serving dishes can be purchased directly from the restaurant website.

Florentin Kitchen Knifes

Florentine kitchen knives is a cutlery and food related objects design studio which was established in 2012 by industrial designer Tomer Botner in his home town of Tel-Aviv. The studio specialises in design and manufacturing services for food establishments in small quantities and custom design. For the Mashya project Tomer has contributed from his experience of working with world renowned chefs and restaurants from around the world and his understanding of manufacturing processes and materials to help create a local and unique dining experience at Mashya.

Tomer was a leading part of the design and curating team (Together with studio AndreyAndShay) which selected and fabricated all the tools and vessels the diners use during their meal and many of the other front and back of the house features such as the clothing for the waiters and cooks. FKK is most well known for it’s line of chef knives, focusing on integrating ancient knife making techniques with modern technology, resulting in one of the most unique knife designs produces in the last decades.

FKK is now working out of Barcelona, Spain and.
Email – info@florentinekitchenknives.com
Tel- +34.664.148.369 / +34.934.613.022
Address – Carrer dels Escudellers Blancs 5. 2-2. Barcelona 08002. Barcelona, Spain.

Andrey And Shay

Andrey And Shay is a Tel Aviv design studio founded by industrial designers Andrey Grishko and Shay Nifusi. Since 2013, the company has designed and manufactured products for both private and commercial clients.

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