From Our Kitchen
An open kitchen, honest cooking, and the daily rhythm of preparing Mediterranean lunch from scratch.
Hummus Before Opening
Every morning at 8:00, our kitchen team soaks chickpeas overnight and begins the slow process of making hummus. We blend with tahini, lemon, and garlic — never preservatives, never shortcuts. By 10:30, the first batch is ready for service.
The Prep Ritual
Before a single guest walks in, our counters are lined with chopped herbs, sliced vegetables, and dressings mixed fresh. We prep in small batches throughout the day so nothing sits longer than it should.
Ingredients We Love
Tahini from Nazareth. Olives from the Galilee. Lemons from local orchards. Freekeh from the Negev. Every ingredient has a story and a source we can name.
We change our daily specials based on what's in season — summer means more tomatoes and fresh herbs; winter brings roasted root vegetables and heartier grain bowls.
Meet the Pass
Our open kitchen means you can watch your plate come together. There's no mystery — just skilled hands, fresh ingredients, and the satisfying clatter of a lunch service in full swing.
Our Team
Head Chef Yael Cohen leads a small, tight-knit team of four. Together they've worked in kitchens across Tel Aviv, Jaffa, and Haifa — and they bring that experience to every plate at Sabra Street.
We hire for passion and palate, not pedigree. If you love Mediterranean food and move fast, you belong here.
Join Us