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By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander
Published 2019
Hazan says, “There’s a secret in every falafel ball.” After years as a busdriver, he retired to open his little falafel shop, which serves ancient 260 recipes his grandmother taught him.
For two millennia, one hummus recipe has prevailed and is still served at Al-Sheikh restaurant, where it is 262 hand-mashed the traditional way.
Al-Arz Tahini started small, with a special method for making tahini and halva, engineered by Assad Zaher and expanded by Julia Zaher.
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