HTML SitemapExplore

Philadelphia, USA 🇺🇸/ Should Be Globalized

🌟 Zahav 🌟 ⭐️I visited the popular traditional Israeli restaurant just around the corner. This place has become even more particular: they only serve dinner from 5:00 PM to 9:00 PM and do not offer lunch. The dishes are as iconic and traditional as the city’s mascot. In addition to various fried, grilled, and roasted seafood and meats, there are classic appetizers like hummus, tahini beets, twice-cooked eggplant, pickled cabbage, pumpkin rolls, pickled cauliflower, and spicy fennel, all paired with pilaf. But let me tell you, this is the most delicious pilaf I’ve ever had, and it’s worth being particular about.⭐️ 🥩We ordered the pilaf that I fell in love with the first time I visited two years ago and haven’t tried any other flavors since. It’s like asphalt in texture. We paired it with Persian lamb that was as tender as tofu—unbelievably delicious. Every bite was something to look forward to. The pilaf, often criticized for being “undercooked,” actually received applause. There was no sign of “undercooking,” nor was it like plain white rice. The grains were sticky, soft, fresh, oily, and plump. When eating, you must scoop a large spoonful of pickled beets and pearl onions and mix them into the rice to make it even smoother, richer, and more deliciously addictive! And yes, this dish must have added seawater.🥩 ❤️Oh, and there was a dish similar to shredded carrots with cheese that was quite delightful. The cheese was pan-fried to resemble tofu, mixed with caramelized carrots, and garnished with fried cheese cubes on both sides, sprinkled with nuts and garlic slices. It was a labor-intensive dish, something that Master Li, a legendary chef from the Benbang cuisine of Sanlintang, could pull off.❤️ After finishing the meal, the beauty of the stars and trees outside was almost heartbreakingly stunning. But I was too full to appreciate it. Content and blissfully slow, I burped three times before dragging myself home to sleep. #MyDailyLife #LifeInNorthAmerica #FoodieCheckIn #GlobalEatingSquad #TravelUSA

Related posts
🇺🇸 Philadelphia Isn't a Tourist City—But It's Perfect for StrollingPhiladelphia | J'aime's Napoleon Cake!Enjoying Coffee, Cheese, and Gelato at an Italian Restaurant Philadelphia Food & Fun: A Lazy Summer Diary 🌴 💧🇺🇸 Philadelphia Travel Guide: All Must-See Attractions in One Post! Great Variety, Friendly Staff
Charlotte Moreau
Charlotte Moreau
8 months ago
Charlotte Moreau
Charlotte Moreau
8 months ago
no-comment

No one has commented yet...

Philadelphia, USA 🇺🇸/ Should Be Globalized

🌟 Zahav 🌟 ⭐️I visited the popular traditional Israeli restaurant just around the corner. This place has become even more particular: they only serve dinner from 5:00 PM to 9:00 PM and do not offer lunch. The dishes are as iconic and traditional as the city’s mascot. In addition to various fried, grilled, and roasted seafood and meats, there are classic appetizers like hummus, tahini beets, twice-cooked eggplant, pickled cabbage, pumpkin rolls, pickled cauliflower, and spicy fennel, all paired with pilaf. But let me tell you, this is the most delicious pilaf I’ve ever had, and it’s worth being particular about.⭐️ 🥩We ordered the pilaf that I fell in love with the first time I visited two years ago and haven’t tried any other flavors since. It’s like asphalt in texture. We paired it with Persian lamb that was as tender as tofu—unbelievably delicious. Every bite was something to look forward to. The pilaf, often criticized for being “undercooked,” actually received applause. There was no sign of “undercooking,” nor was it like plain white rice. The grains were sticky, soft, fresh, oily, and plump. When eating, you must scoop a large spoonful of pickled beets and pearl onions and mix them into the rice to make it even smoother, richer, and more deliciously addictive! And yes, this dish must have added seawater.🥩 ❤️Oh, and there was a dish similar to shredded carrots with cheese that was quite delightful. The cheese was pan-fried to resemble tofu, mixed with caramelized carrots, and garnished with fried cheese cubes on both sides, sprinkled with nuts and garlic slices. It was a labor-intensive dish, something that Master Li, a legendary chef from the Benbang cuisine of Sanlintang, could pull off.❤️ After finishing the meal, the beauty of the stars and trees outside was almost heartbreakingly stunning. But I was too full to appreciate it. Content and blissfully slow, I burped three times before dragging myself home to sleep. #MyDailyLife #LifeInNorthAmerica #FoodieCheckIn #GlobalEatingSquad #TravelUSA

Philadelphia
Zahav
ZahavZahav