Pesaj It is the Jewish Easter that commemorates the liberation of the Hebrew people of the Slavery in Egypt. Of the April 12 to 20three gastronomic spaces of Buenos Aires They offer proposals from classic dishes to modern reinterpretations, the proposals invite you to share the table and the rituals of this holiday with flavors that honor tradition and innovation.
Coffee, Rotisería and Obrador Mishiguene
From April 12 to 20, Rotisería Mishiguene, Café Mishiguene and Obrador Mishiguene They will celebrate Pesaj with a special proposal that honors Jewish cuisine. Under the direction of the chef Tomás Kalikasalty and sweet dishes designed for Take Away by their premises of Palermo and Belgranoso that families enjoy these Easter at home.
Pesach Mishiguene – dessert.jpg
Pesaj commemorates the liberation of the Jewish people from slavery in Egypt and it is a time to share rituals such as the Seeder. In this context, Kalika and her team They present recipes that evoke family cuisine, transmitted through generations. He menu It will include preparations such as Kneidalaj’s soup, Gehakte Lever, Tabule, Labne, in addition to alternatives such as Hummus (classic and beet) and Fatooush salad, and the infallible pasture.
PSAJ MISHIGUENE – Horizontal dish.jpg
There will also be elaborations such as Musaca of Matza, Meat and Bachanel of Tahina and Smoked Chicken Ras al Hanout, as well as typical desserts, such as Matzá bathed in black chocolate and nuts and dates stuffed with almond and strawberries paste.
Pesach Mishiguene – Plato 4.jpg
As a drink, there will be available Kosher wine for kisdushin order to ensure full experience. Finally, they have three combos designed for four people, two of whom include options sweet and salty And drink, and one is exclusive to Mezze, that is, it consists of tiny sets.
Liliana Helueni
Liliana Helueni.jpg
The Sefaradí Arabic Cooking Restaurant Liliana Helueni offers different options to share in the celebration of Pesajwith entries, pot dishes, sweets and even inputs to cook.
Liliana Helueni 12.jpg
It is more than 30 items designed for the holidaysome of them made with Matzá flour, without yeast. To chop, the Kibe de Matzá fried and stuffed with meat, or their vegan alternative are an excellent choice with the fresh bame and the baked gefilte fish.
Liliana Helueni 10.jpg
Among the main stand out the smoked baked pastron, the Persian chicken and the chicken maude with potatoes. The sweet moment shows off with their cakes: honey, brownie and apple leicaj, in addition to its dates stuffed with nuts and the damask chocolates. Orders are made in the Liliana Helueni website, by phone and whatsapp. The ABARCA DELIVERY AREA North Zone and CABA.
Liliana Helueni Bame Fresca.jpg
Make your order through your Web page: https://enviatupedido.com/lilianaheni
The CABA workshop
THE WORKSHOP
The CABA workshop It is a unique gastronomic space that fuses Kitchen and art. On this occasion, the Jewish Easter will celebrate on Sunday, April 13 from 8 pm with a Inclusive Sederdesigned for all, regardless of their identity or previous experience.
The CABA.jpeg workshop
It will be a night of culinary delightwhere four wines will be combined with a selection of dishes, some traditional Pesaj and others with innovative interpretations. He menu Matzá Homemade in different textures with varied Dips, a tapas inspired by the Pesaj dinnersalads with surprising dressings, lamb wrap with vegetables, chicken tagine with nuts and canned lemon accompanied by Kneidalaj, and a surprise dessert. They can also be chosen plant versions of the meat and corn tortillas without Tacc instead of the Matzá.
Liliana Helueni 8.jpg
With menus designed for Take Away, intimate dinners or open celebrations, These proposals They invite you to live Palasaj with identity, flavor and community. Either as a family, with friends or in new meeting spaces, the holiday is transformed into a bridge between the memory and presentserved in each dish.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
