Plan ahead, make this for your next Sunday brunch.
The book is a family affair, through and through. Haya and her four sons Nuriel, Elior, Ilan, and Nadiv seem to walk through life in lockstep. The boys’ first initials even headline the business, though NENI’s configuration isn’t quite chronological, in an effort to dodge. Together, the crew spent weeks in Tel Aviv eating as many sabich as they could get their hands on, recording accounts of local life, filming, photographing, and serving as astute taste-testers for Haya.
Years later, tomato jam fully mastered, Haya met Samy Molcho—who grew up in Tel Aviv, too—through sheer coincidence, on an airplane in Germany. A hop, skip, and Shabbat dinner invitation later, Haya and Samy were married and traveling the world while Samy performed as a mime. “My mom would cook insane things and send it to the canteen to heat it up for us,” Nuriel recalls. “We always had crazy meals, while everyone else was sitting with sandwiches.”As her youngest son prepared to leave for university, Haya’s neighbor asked her to cook for a 200-person birthday party. Haya got so many inquiries from its guests over the ensuing weeks that she founded a catering company. She ran it for 10 years before beginning to think about a more permanent brick-and-mortar operation.
Together, Haya and her sons launched the first NENI location in 2009 in Naschmarkt, an old collection of market stalls in Vienna’s sixth district.
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