Over fifty years ago, the Tavor family opened a door at 45 Yirmiyahu. The pot started bubbling before sunrise; the first pita came out at 8 AM. Five decades later — same door, same pot, same chickpeas.
The Tavor family opened Ashkara over fifty years ago, when Yirmiyahu Street was still a quiet North Tel Aviv neighborhood. Since then — same door, same pot, same chickpeas. What changed is the neighborhood: tourists with cameras, locals in flip-flops, and tech execs slipping out of WeWork for a lunch bowl.
The secret? There is none. Chickpeas bought daily, soaked 12 hours, simmered on slow flame. The tahini — silky, thin, spreads but doesn't run. Pitas hot, radish on the side, spicy by request. All kosher under Tel Aviv-Yafo Rabbinate, every morning from 5 AM.
