By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander
Published 2019
This traditional taboon oven is built over a blazing fire pit, baking the dough thrown flat on its walls to crisp perfection, for wraps and 112 dipping in hummus spread.
Under the old arches of an Ottoman building, Avraham Tawashi watches over his bakery’s large stone oven. For decades, the city’s mix of people brought their stews and casseroles to cook here overnight.
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