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Israeli designers Omer Polak and Michal Evyatar have teamed up with chef Erez Komorovsky to create an edible set of “dough balloons”.
The dough were seasoned with various local herbs before being puffed up by an industrial heat blower at a temperature of 600 Celsius—it comes in variant colors, sizes and are rich in taste.
The project was held in a small-scale factory setting as an analogy to the street food eating experience in Jerusalem.
Scroll down to see how the “dough balloons” are made.
[via Creative Boom]
Israeli designers Omer Polak and Michal Evyatar have teamed up with chef Erez Komorovsky to create an edible set of “dough balloons”.
The dough were seasoned with various local herbs before being puffed up by an industrial heat blower at a temperature of 600 Celsius—it comes in variant colors, sizes and are rich in taste.
The project was held in a small-scale factory setting as an analogy to the street food eating experience in Jerusalem.
Scroll down to see how the “dough balloons” are made.
[via Creative Boom]