Chef Avraham (Beber) Ben Moyal is a black sheep in the culinary scene in the city of Be’er Sheva. Different from the view of the old town, he operates ״Yakuta״- Moroccan folklore restaurant with European service and style. In his kitchen, Ben Moyal preserves traditional knowledge from the Moroccan cuisine, especially the complex preparation and cooking of offal. For the past 50 years he has been cooking and serving cuts of meat such as brain, tail, lungs, tendon and stuffed spleen that is sewn by hand, alongside with salads and stews from the Jewish-Moroccan cooking heritage that he acquired from his mother Yakut. An article about Moroccan #slowfood cuisine that is inherently minimum wasteful, and the danger of its extinction in the favor of the fast-food culture.