Shuk HaCarmel is a sensory journey, filled with endless chatter, bright colors, and stray cats sitting comfortably on perfectly ripe cherry tomatoes. The shuk offers an array of delicious brunch opportunities, from Moroccan spiced meat with a cold Bazelet, to a beautifully fluffy South American Arepa, soaking up its toppings. Here are some of the best places to try.
Food Bar Serving Food and Laughs Courtesy of the Author
Food Bar
The bustling kitchen is surrounded by a packed bar of hungry diners. The flirtatious staff casually peruse the customers, while serving hot dishes right off grill, in rustic tin bowls, or wooden boards (depending on the dish). A catchy Moroccan tune plays in the background, the kind that has your foot unconsciously taping. The must have dish at the Food Bar is the Red Grill Mix, a dish which could make a vegetarian question life. The perfect Nazareth kebab features a spice blend created personally by the owner, Ariel Haviv, leaving you guessing flavors with every chew. The sausage is a perfect marriage of crispy skin, and a juicy interior. The sirloin is taken to the next level, served on a rustic wooden board surrounded by colorful antipasti.
Don’t let this little stand fool you, as the end of the queue can easily make its way towards the bottom of the shuk. After that first bite, however, it all makes sense. The must-have Arepa at this location is the Cachapa, a perfectly golden brown crispy pancake made from fresh corn dough, and stuffed with an huge amount of cheese similar to mozzarella. It’s so hot the cheese melts marvellously into beautifully long stringy bites. You might want to order two.
Sitting at a quaint coffee shop a stone’s throw away from the shuk is somewhat romantic, as it feels like hidden gem, your foodie secret. Sipping on a delicious hot coffee, while nibbling on fresh pastry, and watching the fast paced Shuk whiz by is a perfect way to enjoy a light brunch. Mae Café prides themselves on their 100% Arabica roast, and the smell alone is delicious. Their house blend, with a touch of milk, complemented by the daily newspaper is the way to live.
