Haim Rafael sits inside the Levinsky Market with stacks of dried fruits, nuts, and spices spilling toward the sidewalk. Haim himself opened this stall in nineteen forty-five after emigrating from Greece. While most vendors back then focused on wholesale, he began roasting his own nuts and mixing spices by hand. Customers still queue here for his recipe for salep, a thick, warming drink made from orchid bulbs. A bag of his toasted pumpkin seeds carries the weight of those early, quiet mornings.
Haim Rafael
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