A blend of Israeli, American, French, Arab, Ethiopian, and Russian residents makes for an interesting population group who all come together to make Talpiot what it is.
During the months of September and October, the streets of Jerusalem were full of visitors – tourists from abroad, pilgrims and families of Israelis who returned to visit the capital.
It’s not completely vegan since they do use eggs in the desserts but there is no white flour or cane sugar and the kitchen is parve. The dishes can also be made gluten-free.