Give me rugelach or give me death.

If you ask anyone, and I mean ANYONE, who has been to Israel where the best rugelach is, 9/10 will say Marzipan Bakery at the shuk in Jerusalem. My friends have shipped their rugelach home, brought it back on plane rides, and have even asked others who are going to Israel to bring them back some (yes, my mother is included in that category). You know, that if this small stall in the shuk has that big of a pull, they must be doing something right.
My first time in Israel, 3 years ago, I was told of this magical place and told that I needed to seek it out. Since I was on Taglit (birthright) at the time, I was given a very short amount of un-supervised scouting time in the shuk...and unfortunately I never came across this small piece of heaven. However, the following summer I retuned to Israel to live for the summer months. I was lucky enough on that visit to be brought to Marzipan and introduced to the wonders that come from their large industrial pizza ovens. Ever since, I won't eat rugelach from anywhere else -- and the only other challah that even comes close to theirs is Cheryll Ann's.
This small, unassuming open aired store front on the top of Agripas street, a corner turn from Machane Ya'Hudah, would probably never be on a passerby's radar. To be honest, it looks like any other bakery stall - with fresh bureka's, donuts, and challahs displayed outfront - but it's what these delicious creations taste like that has Marzipan so packed on friday afternoons. Lucky for me though, I went on a thursday afternoon -- a time when you can actually walk through the shuk without worrying about being toppled over by the massive crowds of people shopping for shabbat dinner.

During my free afternoon in Jerusalem, I decided the only real place I wanted to go was to the shuk. After my glass of fresh squeezed pomegranate (rimon) juice, I set off on my journey to Marzipan. And as always, Marzipan never disappoints.

The chocolate rugelach is laid out on these GIANT metal baking sheets surrounding the inside of the storefront. Usually, during the shabbas rush, the 15 year old boys who man the operation have the rugelach pre-boxed and ready to go. Luckily, since I got to the shuk at a time when no one was really around, I got the fresh rugelach packed for me. For a box of about 25-30 pieces - costs 28 sheckles (about $8). It is the best $8 one could ever spend.
The rugelach itself is moist, gooey, and has just the right amount of chocolate and sweet in every bite. Smothered in butter as they leave the ovens, you can smell their deliciousness as you walk up the street. No matter how much time I have in Jerusalem - Marzipan is ALWAYS a required stop.

The box was devoured in less than 24 hours.

The Kosher Capital.

On wednesday I felt the need to get out of Tel Aviv for a bit, escape the heat and craziness. I ended-up in Jerusalem to spend some time with my friends there, and obviously eat at my favorite restaurant.
Caffit -- the small unassuming restaurant, located in Jerusalem's posh German Colony on Emek Rafi'im, is probably the best kept secret in the city -- besides the bookshop cafe. Half outside, half inside - the restaurant draws a crowd from locals to tourists. And why does everyone come? Well, for the salads of course! Since in Jerusalem, it is VERY hard to find a non-kosher restaurant (a restaurant is either meat or dairy -- or they have separate parts of the restaurant for either type of food, complete with different menus), Caffit boasts a menu of mediterranean influence (including fabulous dairy salads, fish, and some of the most amazing sweet potato pancakes I have ever eat)!
I was first brought here 2.5 years ago by friends while I was living in Jerusalem -- and I was quickly coming back for seconds. I even brought my mother here when she came to visit, and she too, fell in love.

Rachel and my meal began with a nice glass of wine over some much needed shmoozing, as all young Jewish women need. It also was our time to fiddle around with my new camera...Rachel got very artsy (picture, compliments of Rachel).
We decided that we were hungry, but since we were meeting friends afterwards, we didn't feel the need to look like bloated pigs -- so we decided to split two salads.

Our first salad was a seared tuna, crusted in sesame seeds, over a bed of tomatoes, peas, green beans, bean sprouts - dressed in a teriyaki like thick brown-sauce. The fish was slightly too fishy for my taste, but was cooked to perfection. The salad was delicious however. The crisp of the beans with the sprouts made a delightful crunch in your mouth.

However, the piece-de-resistance, as it always is at Caffit, was the sweat potato salad.  Lettuce, tomato  and cucumber covered in a massive heap of pan sautéed nuts (sunflower seeds, almonds, and cashews) mixed with bulgarit cheese and crispy delicious slices of sweet potatoes -- this dish is HEAVENLY. With no dressing besides the cooking oil from the nuts and potatoes, the salad doesn't even need  additional flavors. As Rachel and I downed the salad, picking out toppings from the actual salad itself  and kibiitzing - it was the perfect girls night out dinner two 20 somethings could ask for.