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Cover: Founding Flavors

28Oct 12

What Does 100 Years of Existence Get You? Unforgettable Rugelach!

While last week’s blog entry focused on the Founding Flavors’ discovery of Tel Aviv’s Vaniglia ice cream shop, today I’m focusing my attention on an equally enticing sweet shop called Said Abuelafia & Sons bakery.  This bakery—located in Jaffa, a southern suburb of Tel Aviv—has been around since the late 1800s.  Given Jaffa’s 4,000 years of existence, this could technically place Abuelafia among a list of newcomers!  Once you arrive at this outdoor bakery and swoon over its mouth-watering selection of savory and sweet pastries, you quickly understand why customers have been lured back to this establishment for over a hundred years.

After a little assistance from the staff, I opted for dibla, awwami, and rugelach.  The dibla is best described as a pastry that has a crunchy texture with a slightly sweet taste and is topped off with sesame seeds.  While I’m glad I tried this pastry, I did feel like I’d wasted by calories on a treat that was not very flavorful.  Next, came the awwami, which is a donut ball that is offered with or without jelly filling.  My overall impression… that which we call a donut ball by any other name would taste as sweet.  Don’t get me wrong, the awwami was delicious but I was looking for something that had a combination of ‘to die for amazing’ and unique to Israel.

That is when I tried the rugelach.  And, hands down, the rugelach at Abuelafia has the Founding Flavors’ stamp of approval because it is one of the best rugelach that I have ever tasted.  In addition to a delectable blend of chocolate and cinnamon, there are three things that stand out about their rugelach.  First, the overall appearance of the rugelach, which is displayed in large mounds and perfectly lined with chocolate or jam filled swirls.  Second, the size of the rugelach is large enough to hold you over until lunch or dinner but not so small that you keep craving more as you tour around the area.  Third, the consistency of the rugelach is substantial, chewy, and not overly drenched in syrups or honey.  This is particularly key as a tourist because the last thing you want is to be strolling around Tel Aviv eating rugelach and then be left with a sticky hand and no conveniently located area to wash up.

Said Abuelafia & Sons bakery is a pastry establishment that is definitely worth a visit.   If you’re ever in Jaffa, head towards 7 Yefet Street, one block behind the Jaffa clock-tower, and you will not miss it.  Abuelafia’s rugelach was so amazing that it left me wanting to try my hand at making some on my own.  So, stay tuned for next week’s blog entry on making rugelach!

Cheers!
Sonia
www.foundingflavors.com

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