Nanuchka

For many years, Nanuchka has been one of Tel-Aviv's much celebrated restaurant-bars. The hazy atmosphere, beautifully eclectic/quirky interior, electronic music, together with excellent Georgian dishes (and Georgian wine!), made us all feel proud of the Great Bubble in which we live. Unfortunately, they moved and their new location just doesn't live up to the former charm.

As another turn-of-the-century building made way for a glass tower, Nanuchka was forced to relocate. Going to Nanauchka's used to feel like eating at Grandma's, albeit a super-cool Grandma. Now it doesn't feel like much at all. Let's just say, Grandma's furniture doesn't really go in the new living room... The place suffers from bad spacial planning, destructive lighting and boring back garden. Add this to the suburban family crowd, who only recently heard yesterday's news and we were not pleased.
On the other hand, the food is still delicious. After passing the noisy "food court" we were seated to our overly lit table at the back garden. For starters we ordered the Pkhali, a large and delicious dish of Georgian antipasti (walnut salads, pickles, and stuffed vine leaves). We also ordered a Farmer's Salad with a warm and mouth-watering cornbread filled with salty cheese. The main dish of Lamb Ossobuco in White Bean Stew, was not to fatty, and had a wonderful tangy-ness, and the Eggplant with Goat Cheese, Yogurt and Tomato Sauce was simple but flavorful. An all time favorite desert, the Churchkhela, walnuts wrapped in hard grape jelly, was fabulous and as tasty as you find it on the sideways outside of Tbilisi (we know because we've been there).
It was VERY hard for us to ignore the poor aesthetic choices of the new location. This made it difficult for us to enjoy our meal. But as we are big suckers for Georgian food we'll just have to return and keep our eyes closed.

Pkhali

Lamb Ossobuco

Eggplant with Goat Cheese

Churchkhela

Nanuchka
28 Lilenbloom street
Tel Aviv
tel 03 5162254

Red/Green Tahini (Techina) Spread

Tahini (or techina as it is called in Hebrew) is a basic ingredient in the Israeli kitchen. It is eaten everywhere and by everyone; smeared with a pita, spread on a sandwich, as a salad dressing or in our kitchen, on soba noddles. Tahini cookies are favorite sin of mine too. The core to a good tahini recipe is a good raw tahini paste (or techina golmit). You can find very good options in Israeli grocery stores, but the best raw tahini paste we found was in the Machane Yehuda Market in Jerusalem.

For the Red (Roasted Pepper) Tahini Spread
Ingredients
1/2 cup raw tahini paste (i like to use Harduf Organic Tahini from whole sesame, but any good tahini paste, like Yona or Gamal will do)
10 roasted and peeled red peppers
juice from 1/2 lemon
2 garlic cloves, peeled
1 piece ginger, the size of a garlic clove, peeled
1 chopped red chili (use half if you don't love spicy)
salt and pepper to taste

The Recipe
Blend all the ingredients in a food processor. Add salt and pepper to taste. The spread can easily be turned into a salad dressing by thinning it out with a little bit of water.

For the Green (Herb) Tahini Spread
Ingredients
1/2 cup raw tahini paste
1 bunch of parsley
1 bunch of coriander
10 basil leaves
juice from 1/2 lemon
2 garlic cloves, peeled
1 piece ginger, the size of a garlic clove, peeled
1 chopped red chili (use half if you don't love spicy)
salt and pepper to taste

The Recipe
Blend all the ingredients in a food processor. Add salt and pepper to taste. The spread can easily be turned into a salad dressing by thinning it out with a little bit of water.