In Israel, food falls under the pleasure category. Like their stubborn French predecessors, Israeli chefs are not accommodating of attempted menu alterations. A salad is topped with dressing. Egg dishes include yolks. And there’s nothing skinny about a blended coffee drink at Aroma. At the end of a long day at work, of years in the army, and of anything else that sometimes makes life in this colorful country a bit darker than it should be, food always brings back the brightness.
It is because of this unbreakable bond between food and happiness that reggae-rockin’ juice stands, draped from top to bottom with bags of bananas, oranges, and other fresh fruits, line Israel’s city streets. Unlike in the US, where the culture of squeezed-to-order juice has morphed into an expensive dieting trend, in Israel grapefruits and peaches are pressed to refresh, to rejuvenate, and to celebrate this country’s delicious, seasonal produce. Substituting a drink for dinner is so not Sabra-style!
With Israel’s summer sun upon us, there’s no better way to beat the heat than with a fresh squeezed 10 shekel juice when en route to work, the beach, or any other outing. For those living in or visiting Tel Aviv, you’re guaranteed a juice stand on almost every street corner, each offering a selection of simple or creative concoctions to choose from. For the tastiest of treats, however, we at Delicious Israel suggest that you head towards Tamara at the intersection of Dizengoff and Ben Gurion streets. Sitting in the middle of a popular pedestrian walkway, a trip to this joyous juice kiosk is the perfect introduction to Tel Aviv’s life of leisure. And, if you didn’t know it already, a Tamara a day keeps the doctor away!
For those who can’t make it to Tel Aviv’s treasured Tamara, here’s a DIY juice recipe that will cool down your summer days and lighten up your life:
Fresh Watermelon & Cucumber Juice
{from Serious Eats}
2 cups (16 oz) of fresh watermelon juice, from ~6 cups diced watermelon
3/4 cup (6 oz) of fresh cucumber juice, from ~1 large cucumber
1 1/2 teaspoons of fresh mint juice, from ~15 mint leaves with stems
2 tablespoons (1 oz) of fresh lime juice, from 1-2 limes
1 tablespoon sugar (optional)
Stir all juices together, along with sugar if desired. Split immediately between two cups, or keep refrigerated for up to a day, and enjoy!
L'chaim!
