"Meine Güte! Wie SEXY ist das denn???!" 🔥🔥🔥 | 1/2 | Mein Lokal, Dein Lokal

Today, the pot is on fire in the Mazel Tov. Second chance in Berlin. With modern Israeli cuisine, Konstantin is fighting for the victory. I didn't want to cook as much as I did the first time. In the zeal of the battle, something goes a little too hot. Unfortunately, there was no more medium on the plate. Yes, medium is medium. If you order it as a guest, then you can expect it. Not the only disappointment. We are here in an Israeli restaurant, but it just doesn't taste like anything. Five Berlin gastronomists want to know again. With Persian cuisine, Soroush earned 32 points in the Olive Garden yesterday. Does anyone else make fatter meals? Formerly alternative, now well-situated. For top chef Mike Süßer, today we go to the scene district of Prenzlauer Berg. So, second day, and it's getting interesting now. Because yesterday I had Persian cuisine and today it will be Jewish-Israeli. Where is the difference now, I ask myself. Aromatics are the same, coriander is also used. But falafel, hummus, chickpeas, that's Israel, that's Jewish cuisine. We'll take a look at that now, at Konstantin in the Mazel Tov. In 2014, the biotechnology engineer fulfilled the dream of his own restaurant. His kitchen credo, authentic, fresh and homemade. I'm glad. I'm glad too. Nice to work with gloves, so the cutlery doesn't get dirty. Of course. Very cool, very cool. I'm very happy to meet you. I'm happy to be here now. I'm just surprised by this wallpaper structure and everything. That has a style that I don't know. What is that? That's supposed to be a bit like a Russian living room. Okay. Cool. That means you're not from Israel, but you're from Russia, right? Exactly. The roots are there, but I grew up here anyway. We come from an old Jewish family. And that's how I came up with the topic here. So, family history worked up, right? As a restaurant, that's great. Why is the beetle door hanging there? That's funny, isn't it? Both Konstantin and his colleagues once had the chance at Mein Lokal, Dein Lokal. Back then, the beetle pot took second place. It's about time again at Mein Lokal, Dein Lokal and Gewinner. You're taking part again. This time with me. Of course, I also have points to give. That's why I actually want to dive into the kitchen. I saved all of that. I like that a lot. I can imagine it well, but I'm not allowed to sit here today. The others will do that. For Mike, it's all about the most sacred. You can't get lost here, can you? The cook always has to do everything. The restaurant is getting bigger, the kitchen smaller. And who's waging the knife here? Come on in. Igor. Hello, Igor. Is that Mike? Now I've arrived at the Russian bear, Igor. What did you want to get me the points from my crossbow? Igor will cook you a falafel plate today. Vegetarian? Exactly, vegetarian. It's also about the district. It's a young, hip district here with us. He's doing well, Konstantin. It's a great fit into the whole topic. Not just in the neighborhood. It just really fits the kitchen. Mike, have fun. Why is it called Mazel Tov? Happy pot? Nice of you to ask that question. There's a Jewish saying. Mazel Tov. Congratulations. That's where we made this pun. Tov, which actually means well. We made a pot out of it. Translated, happy pot. Cool. Does Igor also have a happy hand for vegetables? He cuts the aubergines a little bit, so that they don't blow up completely in high heat, so that the heat can dissipate a little. Great. Now we can prepare everything for falafel. First of all, we need dried peas, and peas. Then we add onions. Do you have them here? Yes. In my recipe, I add a little trick, a little broccoli. No, falafel with raw broccoli, I can't do that. Spices like garlic, coriander, cumin, white pepper, ginger powder, pepper, salt. How nice you set it all up. Igor really wants to present himself. I think it's really cool. For the protein-rich peas, it goes together with a lot of onions and a lot of green stuff in the mixer. There are many Germans who don't like this coriander flavor, because they say it tastes too soapy. I love that. I think it's good. So. In Israel, falafel is something like the national dish. But Igor's special ingredient. Cucumber. Ah, you don't mix it anymore, but it's supposed to be a little firmer in there. And then, because they're coarser pieces, does that make it looser? Exactly. Now it's a pretty homogeneous mass. Now he's working it down, and then through these little grains there are a few little air chambers and so it's fluffier, airier. Wait and see. At the end, for example, if you have too much flour or if the peas have too much water, too soft, we put a little matzah flour. This is flour. This is corn flour. Matzah flour. This is flour from Matzah. It's Jewish bread. You can take a piece of it. This is flour from a Jewish bread. It's ground bread. Matzah. A friend of mine was called Matthias. He has nothing to do with the bread flakes made of water and grain. Does this mass have to cool down? Pull through a little? Pull through for at least half an hour because matzah flour, couscous, herbs, spices have to give off flavor. The aubergines are now out of breath. The mass in there is also getting smaller and smaller, right? It's getting less and less. And now look at it. It's quite simple, right? But be careful. These things are hot. I think it's very sexy right now. What are you thinking about again, Mike? That's how it is. I'm standing on it. My face. No women dance on a pole with me. It's an aubergine. Spices. These are the spices for this. What else do you add? Sesame paste. The sesame paste is everywhere. It really belongs in this Russian-Israeli cuisine. I learned that once. It's almost a little bitter when it's ground. The garlic overdoes it. Now a little lemon juice. A little oil. From these ingredients plus aubergine becomes baba ganoush, the dip for the falafel. The dough is ready. Can you help me? Just put the dough in here. From the top chef to the craftsman. Well, it can go that fast. While Mike rolls the falafel, Igor mixes chickpeas for the hummus. Falafel in, and then you can finish it. And off you go. The chef also makes grilled vegetables and halloumi cheese. What is that? Aha. Such a beautiful brooch. That's a wheat dough, isn't it? Yes, chef. That's a mussel pot. Exactly. That's where you drew the parallels. That was the idea. She wanted to cook me up just like the first time. It won't be easy. No detail escapes the professional. Great leaf salad. Not just 0815. Grilled vegetables. So really good. You chose vegetarian to get 10 points. I think that's incredibly brave. Thank you. Especially when you know that Süßer is a meat eater. Enjoy your meal. Unfortunately, you can only watch a little now. Not bad. Süßer starts. Mike's points ultimately decide whether victory or defeat is possible. The professional's palate is tingling. Mike, I think you like it, don't you? You've prepared a lot. Because just this one dish is already very elaborate. Imagine if the competitors come in and someone orders this and then they eat through the menu. Pre-dinner and the business on the side. There's still a bit of peace in the box. A lot can go wrong. My points are only at the end, but I think the presentation is great. Thank you. And I really wish you that you can do this when your colleagues are there. Because if you do this at this level all the time, old fox.