Nour, a small counter serving Israeli street food and grilled arayes

Are you familiar with arayes? A veritable cornerstone ofLevantine gastronomy , arayes originated in Syria and traveled along the Mediterranean rim, through Lebanon, Palestine and Jordan, before landing on Israeli street food stalls. These are pitas stuffed with meat, fish, eggs or vegetables, carefully seasoned with a mixture of herbs, condiments and spices. A quick pass over a hot grill, brushed with chili oil, gives them a crispy exterior and a soft interior.

Discover arayes made according to the rules of the art at Nour, the new street-food counter run by French-Israeli chef Yossi Levy, already behind the stunning sabich recipe at Dizen, and his partner Laura Cohen-Boulakia. To pay fitting tribute to the arayes, the duo have surrounded themselves with hand-picked producers and opted for a homemade approach for the entire menu, from pita bread made from a skilful mix of flours and chestnut honey, to a blend of spices.

In all, Yossi Levy unveils no less than 4 recipes for arayes, including the traditional recipe based on melt-in-the-mouthlamb shoulder, flavored with homemade baharat - a blend of Middle Eastern spices; garlic, parsley and coriander. A real hit. But there's also a cod arayes twisted with preserved lemon and capers, or a vegetarian arayes with seasonal vegetables - at the moment, spiced mushroom duxelle, salt-crusted baked potatoes and celery.

On arrival, they are dipped in a tahini sauce and shoug, a sort of pesto with coriander and chillies, and served with vegetables such as cauliflower, broccoli or sweet potato, lacquered with a harissa, honey and thyme-based preparation, before being grilled, braised or roasted. Each side is pimped in a clever and tasty way, with tahini with turmeric and chervil, slata, or soy yoghurt with sumac and tarragon. We travel!

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If there's one comment to be made, it's the size of Nour's arayes, which we'd have liked to have been either larger or doubled, or less expensive (they're currently €8-€9 each). The size of the sides, on the other hand, is perfect for the price (5€).

And to accompany them, Nour offers another totem of Israeli cuisine, gazoz (6.50€), a drink made from sparkling water, artisanal kombucha, fermented fruit and aromatic herbs, reinterpreted by Yossi Levy each season with a different recipe. Right now, grapefruit and rose petal cordial, fresh grapefruit, poached pear, rehydrated chia seeds and fresh sprigs of lemon thyme and sage!