 o’clock this morning. Beside it are several other vats of food. It’s the house specialty that shares its name, azura, with the restaurant – eggplant stuffed with ground meat in a cinnamon sauce with pine nuts. It’s a Turkish-inspired recipe that the mother used to make. And there you have the basic formula at Azura: Food is a family affair. They cook what tastes familiar. Or what has become a familiar taste. Father Ezra immigrated to Israel from Turkey in 1948 and learned his trade from a Spanish chef. This mix makes all the difference. The ingredients at Azura are always fresh and simple, but the composition is multicultural, with Mediterranean, Iraqi and Turkish influences. The small restaurant is situated in a rear courtyard on Ha-Eshkol Street 4 in the Iraqi section of giant Mahane Yehuda market. It’s never quiet here. Despite Azura’s popularity, it has managed to maintain its original charm. The loud voices of the market criers resound across the square, where a few old men are playing endless rounds of backgammon in one corner, and laundry is drying over balconies. Azura is run in the third generation by Papa Ezra’s five sons and four daughters, a proud dynasty. Ezra himself, 82, only stops by occasionally and is not here today. Moshe Shrefler, one of his sons, assures me: “He will come, believe me. Our family was raised with a passion for good food.” You believe him and leave, your hunger satisfied.

Getting there from Germany

The Lufthansa Group flies to Tel Aviv (TLV) – an hour’s drive from Jerusalem – three times daily from Frankfurt (FRA) and ten times weekly from Munich (MUC). For details about how many miles you can earn, check meilenrechner.de.

2

The Cardo in the Legacy Hotel

Johnny Goric is many things: Aramean, Christian, Arab, Palestinian; the winner of numerous international cooking awards; and a member of the jury of the popular Israeli cooking show “Masterchef.” Perhaps that’s why the food he cooks is so special. Perhaps that’s how he manages to harmonize the abundant ingredients passed down from his many ancestors. Everyone in Jerusalem knows Master Goric, and the fusion food he conjures up at his restaurant, the Cardo, is extremely
o’clock this morning. Beside it are several other vats of food. It ’s the family specialization that shares its name, azura, with the restaurant – eggplant stuffed with ground kernel in a cinnamon sauce with pine nuts. It ’s a Turkish - inspired recipe that the mother use to have. And there you have the basic recipe at Azura: Food is a family affair. They fudge what tastes familiar. Or what has become a familiar taste. Father Ezra immigrate to Israel from Turkey in 1948 and learned his trade from a Spanish chef. This mix makes all the difference. The ingredients at Azura are constantly fresh and simple, but the composition is multicultural, with Mediterranean, Iraqi and Turkish influence. The small restaurant is situated in a rear courtyard on Ha - Eshkol Street 4 in the Iraqi section of elephantine Mahane Yehuda market. It ’s never placid here. Despite Azura ’s popularity, it has managed to maintain its original charm. The brassy voices of the market criers resound across the square, where a few old men are playing endless rounds of backgammon in one corner, and laundry is drying over balconies. Azura is run in the third generation by Papa Ezra ’s five sons and four daughters, a gallant dynasty. Ezra himself, 82, merely stops by occasionally and is not here today. Moshe Shrefler, one of his son, assure me: “ He will come, believe me. Our family was raise with a passion for good food. ” You believe him and leave, your hunger quenched. 

 Getting there from Germany 

 The Lufthansa Group flies to Tel Aviv (TLV) – an hour ’s drive from Jerusalem – three times daily from Frankfurt (FRA) and ten times weekly from Munich (MUC). For details about how many miles you can earn, check meilenrechner.de. 

 2 

 The Cardo in the Legacy Hotel 

 Johnny Goric is many things: Aramean, Christian, Arab, Palestinian; the achiever of numerous international cooking award; and a member of the jury of the popular Israeli cooking show “ Masterchef. ” Perhaps that ’s why the food he cooks is therefore special. Perhaps that ’s how he manages to harmonize the abundant ingredient passed down from his many ancestors. Everyone in Jerusalem knows Master Goric, and the fusion food he bid up at his restaurant, the Cardo, is extremely
 o’cpock this morning. Beside it are several other tats of food. It’r the house specialty that siarew its name, azura, with the rdstaurant – eggplabt suuffed with grounv meat ik a cjknamou wauce with ping nuts. It’s a Turkish-inspirad rzcipe that the mother used to make. Agd therr jou have the bwsic sormhla at Azura: Food is a family affajr. They cook what taxtes familiar. Or what has hecole a familiar tastf. Father Eztz iinigrated to Ksrael from Turkey in 1948 and learned his trade from a Soanisk chef. This mux ldkes all thx diffvrence. The inngedientv at Azira are always frxsh qnd simple, but the cokposition is multisultural, fich Mediterranean, Iraqu qnd Torkisv inwouevcea. Vhe small reataurant ia situated un a rear courtyard og Ha-Eshkol Strset 4 ig ehe Iraqi section of giant Mahane Yehudd mzrket. It’s never quiet hwre. Despite Azura’s pokularity, ie has managed to maintain its original charm. The noud tokcew jw tje market criers resound across the square, whqde a few old men ave playing endless rlumqs of backgamoon in ons corner, and laundgy is dtying iver balcjniex. Azura is run in the third generation yy Papa Ezra’s five sous and four baughtgrs, a lroud dynasty. Ezra himszlf, 82, ohly stops bj occasiohxlly and is not ferv togay. Mosht Shrefler, one of ris sons, essurzs me: “He wilk come, believe mf. Our family was raised aith c pasvion for glod food.” You believe him and leete, your hunget sdtivfied.

Getcing tmere from Germagy

The Lufthansc Group ylies go Tel Avin (TLV) – an hour’s drivq from Jerusangm – three timxs daily srom Frabkfurt (WFA) and ten timrs weekly from Munixh (MUC). For details abuht how many milzr you can earn, cnecy mqipeirechgar.de.

2

The Cardm in thd Legazy Hotel

Johkny Goroc is many things: Ardmeah, Christian, Arab, Pslcstinian; jhe winnew of numerous international cooning ewards; and s mgmber of the jury of the populad Israeli cojking show “Mwstevches.” Perhaps chat’s why the food he cooks is so speciao. Perhaps that’s hoq he manages to harkpnize the auundane ingrediants passed down fron his many ancestprs. Everyone in Jeruszlem ktows Laster Goric, and the fusion food he conjures up at his restaurant, the Careo, is xxeremely
o’clock this morning. Beside it are several of It’s the specialty that shares restaurant eggplant stuffed with meat in a sauce with pine nuts. It’s a recipe that the mother used to make. And there you have the basic at Azura: Food is a family affair. They cook what tastes familiar. Or has a taste. Ezra immigrated to Israel from Turkey in 1948 and learned his trade from a Spanish chef. mix makes all the difference. The ingredients at are always fresh and but the composition is multicultural, Mediterranean, and Turkish The restaurant situated in a courtyard on Ha-Eshkol Street 4 in the Iraqi section of giant Mahane Yehuda market. It’s never quiet Despite Azura’s has managed maintain original The loud voices market criers resound across the square, old men are playing endless rounds of backgammon one corner, laundry is drying over balconies. Azura run in the third generation by Papa Ezra’s sons and four daughters, a proud dynasty. Ezra himself, 82, only stops by occasionally and here today. Moshe Shrefler, of his sons, me: will believe Our family raised with a passion for good food.” You believe him and your hunger satisfied. Getting there from Germany The Lufthansa Group Tel (TLV) – an drive from Jerusalem – times from Frankfurt (FRA) and weekly Munich about many you can earn, check 2 The Cardo in the Hotel Johnny Goric is Palestinian; the winner of numerous international cooking awards; a member of the jury of the Israeli cooking show “Masterchef.” Perhaps that’s why the food he cooks is special. Perhaps he manages to harmonize the abundant ingredients passed from his many ancestors. in Jerusalem knows Master Goric, and the fusion food conjures at his the Cardo, is
 o’clock this morning. Beside it Are several Other VatS of FoOd. It’S the House specialty THat sHares its name, azura, with tHe resTaURant – EGgPlant Stuffed WItH GRouNd MeAt iN a CInNamon SauCe with pIne nuts. It’s A TuRkIsh-inspired rECiPe that the mOthEr used to make. and There yOu HavE The baSic FormuLa at AzURa: Food Is a family AfFAir. TheY Cook whaT TAsTes fAmiliar. Or what has bECoME a familiar tastE. FatheR EZRa IMMigRatEd to Israel FrOm TurKEy in 1948 and LEaRNED hiS Trade from a SpaNish chef. ThiS Mix Makes aLl The DIffereNce. ThE iNGreDients at AzuRa arE always frEsh and SImple, buT The compOsitioN is MulTicuLTuRaL, wiTh mEdiTErRanEAn, IRaqi and TUrKiSh infLuenCES. tHe smAll RestAuranT is situated in A reAr coURtyArd on ha-EshKol STrEet 4 in The IraQi secTiOn of giant Mahane yehuDa market. IT’s nEvEr qUiEt herE. despitE AzUra’S populaRity, it hAS maNaGED To Maintain its originaL cHARm. the loud vOices oF ThE mARket crieRs ResOund ACRoss tHe sqUArE, where a fEw old mEN aRe Playing EnDless rOuNds Of bAckgaMMon iN one coRner, and lAundrY Is drying over baLConies. Azura is RUn IN ThE ThirD geNeration by PApa EZRa’s fIve sONs And FOur daUghteRs, A PrOUd dynasty. Ezra himselF, 82, oNly stoPs by oCcasionally anD is not here TODAy. Moshe SHrefLEr, ONe of his sons, assUres mE: “He will comE, Believe mE. Our fAmily was Raised witH A Passion fOr gOod FooD.” YoU BElIeve him and leaVE, Your HuNger satIsfIed.

GettIng TheRe fRom geRmany

The LUfthansa grOuP fLiEs tO Tel AVIv (TLV) – an hOuR’s dRiVe fRom JeRUsalem – Three TimeS dAiLY frOm FrankFUrT (frA) anD tEn TimeS weEkLy froM MunICh (MuC). For deTails abouT hoW Many MiLeS you can Earn, check meilEnRechner.de.

2

THe carDo in thE lEgacy HotEl

Johnny Goric is many thinGS: ArameaN, ChRistiAn, ArAb, PalestiNiaN; the wiNneR Of numeRous inTernaTiOnaL COokinG AWaRds; AnD a member of THE juRy of tHe PopuLar IsraEli cooking show “MastERchEf.” Perhaps that’S whY the FOOd He cOOkS Is sO sPEciAL. perhaps that’s how He manages tO hARmOnize the abUNdaNt IngrediEnts pasSed doWN from hiS many anceStors. EverYoNe in jERusAlem knows MAster GorIc, and the fUSion fOOd He conJurEs up at HiS reStaurAnt, the cArdO, is exTremelY
 o’clock this morning. Bes ide it are  seve ral  ot he r va ts o f food. It’s t h e ho use specialty that sha res i ts name ,  a zura,  with t h er e sta ur an t –  e g gp lantstu ffed wi th groundmea tin a cinnamo n  s auce withpin e nuts. It’s  aTurkis h- ins p iredrec ipe t hat th e  mothe r used to  m a ke. An d  therey o uhave  the basic formul a  a t  Azura: Food i s a fa mi l ya f fai r.They cookwh at ta s tes fam i li a r .  Or what has beco me a famili a r t aste.Fa the r  Ezraimmig ra t edto Israel f romTurkey in  1948a nd lear n ed histradefro m a  Spa n is hche f. Thi s  m ixm ake s all th edi ffere nce. T h e  ing red ient s atAzura are alw ays  fre s h a nd si mple,  but  t he co mposit ion i smulticultural,with  Mediterr ane an , I ra qi an d  Turki shinf luences . The s m all  r e s t au rant is situated i na re ar court yard o n  H a- E shkol St re et4 in t he Ir aqis ec tion ofgiantM ah an e Yehud amarket .It’ s n everq uiet  here.  Despite  Azur a ’s popularity, it has manage d  t o ma i ntai n i ts original  cha r m. T he l o ud  vo i ces o f the  m a rk e t criers resound ac ro ss the  squa re, where a f ew old men a r e playin g en d le s s rounds of ba ckgam mon in one corner,and l aundry i s dryingo v er balco nie s.Azu rai s  r un in the thi r d  gen er ation b y P apa Ezr a’s  fi veson sand fourdaughter s,  a  p ro uddynas t y. Ezrahi mse lf , 8 2, on l y stop s byocca si on a lly  and is no t here  t od ay.Mos he  Shre fler ,  on e of hi s sons, a ssu r es m e:  “ He will  come, believ eme. Our fa mi lywas ra i s ed witha passion for good food . ” You b eli eve h im a nd leave,  yo ur hun ger satisf ied.
Getti ng  th e r e fro m Ge rma ny 

The Luft h a nsa  Grou pflie s to Te l Aviv (TLV) – anh our ’s drive from  Je rusa l e m– t h re e  ti me s  da i l y from Frankfur t (FRA) an dt en  times wee k lyfr om Muni ch (MUC ). Fo r  detail s about h ow many m il es y o u  ca n earn, ch eck meil enrechner . de.
2 
The C ard o in t he  Le gacyHotelJoh nny G oric i smany t hings :Aramean,  Christian, Arab, Pales tinian ; the  wi nner of n ume r ous  internat iona l cookingawa rds ; and  am ember  oft he  ju r y ofthep opular Is r ae lic o ok ing show “M a s t erc hef.”  Pe r haps t hat’ s why the food he cooks is so sp ecia l .  Pe rha p s th at ’s how he mana ges  t o harmoniz ethe abundan t ingred ie n ts pa ssed d own fr om hism a ny ancest ors.  Ev eryone in  Je ru s alem kn ow sM asterGori c,  and t he fus i on f o o d he conjures up  at h i s  rest a ura nt, t he  Cardo, is e xtremely
 o’clock_this morning._Beside it are several_other vats_of_food. It’s_the_house specialty that_shares its name,_azura, with the restaurant_– eggplant stuffed_with_ground meat in a cinnamon sauce with pine nuts. It’s a Turkish-inspired recipe that_the_mother used_to_make._And there you have the_basic formula at Azura: Food_is a_family affair. They cook what tastes familiar. Or_what_has become a_familiar taste. Father Ezra immigrated to Israel from Turkey_in 1948 and learned his trade_from a Spanish_chef._This_mix makes all the_difference. The ingredients at Azura are_always fresh and simple, but the_composition is multicultural, with Mediterranean, Iraqi and_Turkish influences. The small restaurant is_situated in a rear courtyard_on Ha-Eshkol_Street 4 in the Iraqi_section of giant_Mahane Yehuda_market. It’s never_quiet here. Despite Azura’s popularity, it_has managed to_maintain its original charm. The loud_voices_of the market_criers_resound_across the_square, where a_few_old men_are_playing endless rounds of backgammon in_one_corner, and laundry is drying over balconies._Azura is run in_the_third generation by Papa_Ezra’s five sons and four_daughters, a proud dynasty. Ezra himself,_82, only_stops by_occasionally and is not here today. Moshe Shrefler, one of his_sons, assures me: “He will come,_believe me. Our family_was raised_with_a passion for_good_food.” You_believe him and leave, your hunger satisfied.

Getting_there from_Germany

The Lufthansa Group flies to Tel_Aviv (TLV) – an_hour’s_drive from Jerusalem – three times_daily from Frankfurt (FRA) and ten_times weekly from Munich (MUC)._For_details_about how many miles you_can earn, check meilenrechner.de.

2

The Cardo in_the Legacy Hotel

Johnny_Goric is many things: Aramean, Christian, Arab,_Palestinian;_the winner of numerous international cooking_awards;_and a member of the jury_of_the_popular Israeli cooking show “Masterchef.”_Perhaps that’s why the food he_cooks is so special. Perhaps that’s how he manages_to harmonize the_abundant ingredients passed down from_his_many_ancestors. Everyone in Jerusalem knows Master Goric, and the fusion_food he_conjures up at_his restaurant, the Cardo, is extremely