“Off the beaten path” doesn’t even come close to describing the location of this place. But also “worth the trip” doesn’t even come close to describing just how good and unique it is. The Margilan family came to Israel from Fergana in Uzbekistan and have been making Bukharan food since in their restaurant in the Shapira neighborhood in the deep south of Tel Aviv. Their establishment has become a destination for foodie pilgrimages from all over the city and country, as Bukharan restaurants aren’t easy to find in Israel, let alone restaurants who serve such a fascinating variety from the Bukharan culinary arsenal. You are more than advised to skip most of the opening salads, as most of them are generic. Start your meal with either the Dushpara soup, with tiny meat dumplings, or with Lagman – a meat soup with hand pulled Chinese style noodles. After that, it’s time for the pastry section – Baked Guzgiza, fried Chebureki or steamd Manti, all stuffed with some version of beef, lamb fat and onion, all delightful. Rice dishes are up next – Bakhsh (green rice with liver and meat) or Plov (rice with carrots and beef). And that is not all – make sure you leave enough room in your stomachs for the grilled meats, and especially for the house specialty of skewered veal’s liver. Cubes of liver and thin sheets of lamb fat are cooked together and are served alongside some fresh onion and vinegar. Your bite should consist of all four ingredients, and if you are not sure as to how to exactly do it, don’t hesitate to ask, and usually receive a very practical demonstration.