At this very moment, long queues are probably forming outside Tel Aviv’s latest culinary thing: the yoghurterias. Even in the middle of the night you have to wait in line to get a cold and refreshing ice-cream yoghurt from the busy shop on Rothschild Boulevard. Springing up like mushrooms after the rain, the ice-cream parlours have allowed the ‘white city’ of Tel Aviv to experience the white revolution of the yoghurt. It is sweet and sour, made of natural ingredients, both healthy and tasty, with only 1.6 per cent fat, and topped with pieces of fresh fruit freshly cut up. Mangoes and pineapples, kiwis, strawberries, pomegranates, dates, melons and watermelons, red, yellow and green, are generously placed on top of the thick white yoghurt. A small cup of the local delicacy costs 18 shekels (about £3), a medium-size cup is 21 shekels, and a huge cup is 27 shekels. This is the best gastronomic response to the humidity that prevails in Israel’s ‘first Hebrew city’.
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