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A dip into the wonderful world of Tel Aviv street food

By: Virgin Atlantic

December 16, 2019

Amazing food that lingers in the memory

Hip, endlessly fascinating and blessed with a Mediterranean climate, Tel Aviv is one of the most vibrant cities on Earth. Alongside its thriving markets, buzzy cafe culture and impressive Bauhaus architecture, the city is also a global business centre, as well as a long-established nightlife hotspot. This weekend will see an influx of visitors from all over Europe and beyond, as the Eurovision Song Contest rolls into town for the fourth time in its history. But whatever your reason for visiting, one thing’s for certain – you’ll fall head over heels in love with the amazing food. We’re not talking about high-end restaurants or fancy European-style cafes, although there are plenty of those. It’s the street food and bakeries that intrigue and delight, where dishes full of flavour, character and colour linger in the memory long after you’ve returned home.

The Good Egg will be bringing a selection of specially created dishes to our Heathrow Clubhouse, as well as on board in Upper Class and Premi

Dishes that customers can enjoy in the London Heathrow Clubhouse include:

-Shakshuka – The Good Egg’s signature dish of eggs baked with tomatoes, sweet peppers and spices and served with preserved lemon yoghurt and sourdough.

-Grain Bowl – a nourishing dish of chilli and lemon dressed buckwheat, golden tahini, kale, raw and roasted beets, pickled cauliflower and soft-boiled egg.

-ZFC Burger – crispy chicken thighs brined overnight in buttermilk and chilli, za’atar-seasoned and deep fried, inside a brioche bun with kraut, pickles and filfel mayo,served with spiced fries and zhoug.

Customers flying in Upper Class can choose from:

-Labneh – a staple in the Middle East. Greek yoghurt salted and strained overnight served with pumpkin seeds, preserved lemon, chilli relish and pita bread.

-Lamb Shawarma – slow-cooked, tender lamb, served with mujadarra rice, mixed pickles and zhoug.

-Buttermilk Malabi – a traditional milk pudding with rose and cardamom syrup, green pistachio and tahini cookies.

-Babka Pudding – The Good Egg’s famous babka, torn and steeped in custard then baked and served with honey labneh, date syrup and pistachio brittle.

In Premium, customers can opt for cod in chraimeh sauce with green chilli relish and spiced couscous.

“At Virgin Atlantic we always like to do things differently and launching this new service to Israel gave us the opportunity to really look at our onboard service and see how we can tailor it to the destination’s fascinating culture,” Daniel Kerzner, vice president, customer experience at Virgin Atlantic said. “Working with The Good Egg is a real step change for us and we can’t wait to introduce their award winning cuisine to our customers.”

Juliette O’Sullivan, group head chef at The Good Egg, added: “The food we serve in our restaurants takes huge inspiration from the Tel Aviv food scene, so to be able to give Virgin Atlantic customers a taste of The Good Egg while they’re on their flight to this amazing city is really exciting. We’re thrilled to know that more people will be able to discover the incredible things that Tel Aviv has to offer.”

The Good Egg

The Good Egg is the brainchild of Joel Braham and Alex Coppard, who opened their first restaurant in 2013 after having talked about it since their schooldays. 

The concept was inspired by the friends’ dining experiences in the Jewish districts of San Francisco, London and New York, as well as the home cooking of Joel’s Jewish grandmother. It all started with a series of pop ups serving egg based dishes (hence the name) before Joel and Alex opened their first permanent restaurant in the north London neighbourhood of Stoke Newington. 

With stacks of old favourites and new discoveries to draw upon, they put together a menu that celebrates the delicate flavours and vitality of the food found in Tel Aviv’s markets, bakeries and street stalls. The results are tantalising in the extreme, and a revelation to anyone whose knowledge of Middle Eastern cuisine ends at the hummus section of the local supermarket. Dubbed ‘Newish Jewish’ by food writer and journalist Felicity Spector, it incorporates all the ingredients, history and stories of traditional Jewish food: Healthy, light and wonderfully spiced, with plenty of salads, vegetables, silky hummus and tahina, and soft, oven-fresh flatbreads and pittas. Mint, olives, lemon, yoghurt, dates, figs, nuts and salty cheeses add an extra dimension to the mix. Much is vegetarian although fish and lamb also feature strongly, along with some incredible sweet brioche rolls laced with fig and date jam. 

Joel welcomes guests at the Good Egg

Waiting to be discovered

To understand why the cuisine of Tel Aviv is so special, look no further than the Fertile Crescent – the abundant, quarter-moon-shaped region stretching from the Nile to the Persian Gulf that’s been an abundant source of food since ancient times. 

Here, the warm climate produces a fragrant supply of fruit and vegetables bursting with freshness and flavour, which form the backbone of these aromatic, traditional dishes designed to be consumed as soon as they’re made. As culinary experiences go, it’s up there among the best in the world, all waiting to be discovered in the backstreets and markets of Tel Aviv.


To visit Tel Aviv and discover this extraordinary cuisine for yourself, book yourself a trip to our newest destination.

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