Azura is a low-ceilinged room in the Mahane Yehuda market where silver pots simmer for hours on kerosene burners. Ezra Shami, known as Azura, opened this kitchen in nineteen fifty-two after moving from Turkey. He cooked recipes from his childhood, specifically slow-cooked stews like oxtail, kubbeh soup, and eggplant dishes that require a full day of attention. While many places in the market transitioned to fast service, this kitchen maintained the tradition of pots sitting on heat until the last guest leaves.
Azura
food drink