Hot pastrami sandwich piled high, held in black gloves above a red cutting board

New York
pastrami.

Israeli address.

Hot pastrami and smoked meat sandwiches, New York deli style, in Pardes Hanna.

Haroshet 2, Pardes Hanna-KarkurKosher

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  • Long smoke
  • Carved by hand
  • New York style
  • Kosher · Rabbinate

The meat

Smoked
low & slow

Smoked slowly. Carved by hand. Served hot.

At the window, real time

12 hours in the smoker over oak, until the outside is a dark, peppery bark and the inside stays pink and juicy.

Nothing is pre-sliced. Every sandwich is carved from the whole cut in front of you and piled onto the bread while it is still hot.

The process

Smoke. Slice.
Pile. Serve.

Four stages, zero shortcuts.

  1. A whole smoked cut with a black bark

    SmokeSmoke

    12 hours over oak, until the bark turns black.

  2. SliceSlice

    By hand, against the grain, only once you order.

  3. PilePile

    Mustard, rye, and a lot of meat.

  4. A pastrami sandwich in a kraft tray with pickles

    ServeServe

    A kraft tray, pickles, a table in the sun.

More meat
than bread.

Close-up of the cross-section of a huge pastrami sandwich held in black gloves

We believe in a lot of meat per sandwich.

350gof meat in the big one. Bring an appetite - or a friend.
The owner grinning in the food truck window, knife in hand
Behind the window

Our story

New York deli.
Israeli owner.

Meet Yosef

I had my first real pastrami sandwich at a deli in New York, and I never stopped looking for it back home. So I started smoking it myself. Today every cut spends a full night in the smoker and is carved by hand in front of you - just like there.

“You don’t rush good pastrami. Not the smoke, not the knife - and not the eating.”

- Yosef, Joseph Deli

Reviews

Worth
the drive.

Worth the drive.

4.8320+ Google reviews

Sample reviews in this design - to be replaced with real Google reviews

We drove up from Tel Aviv just for this and did not regret it for a second. The closest thing to New York pastrami I have had in Israel.

Noam L.Google

  • Drove up from Tel Aviv

    “Worth every minute stuck in traffic. The meat is carved in front of you and the sandwich is enormous.”

    Shira M.Google

  • Closest thing to New York

    “I have eaten at delis in New York - this genuinely gets close. And it is kosher.”

    Avi R.Google

  • Huge · Kosher

    “350 grams of meat in one sandwich. We split it and still left stuffed.”

    Dana K.Google

Gallery

From the window

  • A whole pastrami cut with thick slices and sauerkraut
    The cut
  • Live from the board
  • A smoked meat platter with corn and pickled onion
    The platter
  • Hot corn in a kraft tray
    Hot corn
Covered seating, next to the window

Find us

Joseph Deli

Haroshet 2Pardes Hanna-Karkur
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Opening hours

Sun-Thu
12:00-21:00
Fri · holiday eves
11:00-15:00
Shabbat
Closed
Kosher
Rabbinate of Pardes Hanna-Karkur
Parking
Free, right by the truck
Seating
Tables in a covered area
Call
+972 54-123-4567

FAQ

Before you drive up

Is the pastrami kosher?

Yes. All our meat is kosher, under the supervision of the Pardes Hanna-Karkur Rabbinate.

What kosher certification do you have?

Pardes Hanna-Karkur Rabbinate. A valid certificate hangs by the serving window.

How far is it from Tel Aviv?

About 45 minutes up Route 2 without traffic. Haroshet 2, Pardes Hanna-Karkur - one tap to navigate.

What are your opening hours?

Sun-Thu 12:00-21:00, Fri and holiday eves 11:00-15:00. Closed on Shabbat.

Is there parking?

Yes - free parking in the industrial zone, right next to the truck.

Is there seating?

Yes - tables under a covered area right next to the window. Takeaway works too.

Can I order in advance?

Yes. Send a WhatsApp message up to an hour before you arrive and your sandwich will be waiting.

Can I buy meat by weight?

Yes. Pastrami and brisket by weight, sliced or as a whole piece - ₪29 per 100 g.

Do you sell out?

Sometimes, mostly at weekends. When the cut is gone, it is gone. Come early or order ahead.

How is this different from regular deli pastrami?

A deli counter slices it thin and cold out of a package. Ours is a whole cut that is cured and smoked for hours, then carved hot and thick in front of you.

Come
hungry.

Come hungry. We are already carving.