Cuisine of Jerusalem: Difference between revisions - Wikipedia

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[[File:112743_azura_restaurant_PikiWiki_Israel.jpg|thumb|Stews at Azura, an [[Mizrahi Jewish cuisine|Iraqi/Kurdi Jewish]] restaurant at the [[Mahane Yehuda Market]]]]{{Short description|Local cuisine in and around the city of Jerusalem}}

The '''cuisine of Jerusalem''' reflects the [[History of Jerusalem|long history]] of [[Jerusalem]] as a crossroads of cultures and religions. Millennia of trade, conquest, and migration have resulted in a unique fusion of culinary traditions, with significant influences from [[Jewish cuisine|Jewish]] (predominantly [[Sephardic Jewish cuisine|Sephardic]],<ref name=":2" /> but also [[Kurdish Jewish|Kurdish]], [[Ashkenazi Jewish cuisine|Ashkenazi]], and other communities) and [[Levantine cuisine|Levantine Arab cuisine]] (especially [[Palestinian cuisine|Palestinian]]).<ref name=":3">{{Cite web |last=Choufan |first=Matan |date=9 December 2021-12-09 |title=מעורב ירושלמי: התפתחותו של המטבח הירושלמי היהודי |url=https://asif.org/he/the-jewish-kitchen-of-jerusalem-in-modern-history/ |access-date=8 July 2024-07-08 |website=Asif |language=he-IL}}</ref>

Dishes in Jerusalem feature fresh, seasonal ingredients typical of the [[Mediterranean climate]], with a strong emphasis on vegetables, fruits, [[olive oil]], and herbs. [[Street food]] is a prominent aspect of the culinary scene, thriving in bustling markets such as the [[Mahane Yehuda Market]] and the [[Arab Souk (Old City)|Arab souk]] of the [[Old City of Jerusalem|Old City]]. Modern Jerusalem caters to a global palate, with a growing number of restaurants offering [[Fusion cuisine|international fare]] alongside traditional dishes. This diverse culinary landscape ensures that both locals and visitors can enjoy a wide variety of food experiences.

Jerusalem is known for several iconic dishes, including the [[Jerusalem bagel]], a long, oval-shaped bread typically topped with sesame seeds orand served with [[za'atar|''za'atar'']]; [[Jerusalem mixed grill]], a dish made from chicken hearts, spleens, and liver mixed with bits of lamb and fried with onions and spices; and [[kubbeh|''kubbeh'']], a type of dumpling made from bulgur or semolina filled with minced meat served in soup. Sephardic classics such as [[bourekas|''bourekas'']] (savory pastries), [[biscochos|''biscochos'']] (cookies), [[Sofrito (stew)|''sofrito'']] (a meat stew), [[Orez Shu'it|''orez shu'it'']] (rice and beans), [[Macaroni Hamin|''makaroni hamin'']] (slow-cooked pasta), and ''pastelikos'' (meat-stuffed pastries) are also prevalent. Additionally, Ashkenazi [[Kugel Yerushalmi|''Kugel Yerushalmi'']], a traditional noodle casserole, and Middle Eastern staples like [[hummus|''hummus'']], [[falafel|''falafel'']], [[shawarma|''shawarma'']], and [[knafeh|''knafeh'']], are integral to Jerusalem's culinary identity.

== History ==

There are literary and archaeological remnants that shed light on the [[Ancient Israelite cuisine|Israelite cuisine]] of ancient Jerusalem. In [[Books of Samuel|Samuel II]], [[David]] is said to have distributed ''[[ashishim]]'', lentil pancakes, among the city's inhabitants.<ref>{{Cite web |last=Levit |first=Michal |date=24 January 2023 |title=Bible to Table |url=https://asif.org/en/bible-to-table/ |access-date=10 July 2024 |website=Asif |language=en-US}}</ref> Archaeological findings reveal traces of [[vanilla]] discovered in wine jars from the 7th to 6th centuries BCE, suggesting that local elites enjoyed vanilla-flavored wine—a notable early use of this spice in the [[Old World]].<ref name=":02">{{Cite journal |last1=Amir |first1=A. |last2=Finkelstein |first2=I. |last3=Shalev |first3=Y. |last4=Uziel |first4=J. |last5=Chalaf |first5=O. |last6=Freud |first6=L. |last7=Neumann |first7=R. |last8=Gadot |first8=Y. |year=2022 |title=Residue analysis evidence for wine enriched with vanilla consumed in Jerusalem on the eve of the Babylonian destruction in 586 BCE. PLoS ONE 17(3) |journal=PLOS ONE |volume=17 |issue=3 |pages=e0266085 |doi=10.1371/journal.pone.0266085 |pmc=8963535 |pmid=35349581 |doi-access=free}}</ref> Abundant fish bones from the Iron Age suggest that fish, likely preserved rather than fresh due to the city's distance from the [[Mediterranean Sea|Mediterranean]] coast, were sold and consumed in the city. The [[Books of Chronicles]], [[Book of Zephaniah|Zephaniah]], and [[Book of Nehemiah|Nehemiah]] also mention a "Fish Gate" in the city.<ref>{{Cite journal |last1=Reich |first1=Ronny |last2=Shukron |first2=Eli |last3=Lernau |first3=Omri |date=2007 |title=Recent Discoveries in the City of David, Jerusalem |url=https://www.jstor.org/stable/27927171 |journal=Israel Exploration Journal |volume=57 |issue=2 |pages=160 |jstor=27927171 |issn=0021-2059}}</ref> In the [[Ophel]] area, large storage jars used for storing flour, oil, and honey were found in a structure destroyed during [[Siege of Jerusalem (587 BC)|Nebuchadnezzar's siege]] in 587 BCE. A ''[[pithos]]'' with a palm tree inscription indicates that some jars contained [[date honey]].<ref name=":12">{{Cite book |last=Magness |first=Jodi |title=Jerusalem through the ages: from its beginnings to the Crusades |date=2024 |publisher=Oxford University Press |isbn=978-0-19-093780-5 |location=New York, NY |pages=98, 429}}</ref> Additionally, the earliest archaeological evidence of [[citrus]] fruits in the Middle East dates back to the 5th and 6th centuries BCE, discovered in the [[Ramat Rachel]] area.<ref>{{Cite web |last=Choufan |first=Matan |date=2 July 2021 |title=Peeling Back the Rind: Exploring the History of Citrus in the Middle East |url=https://asif.org/en/peeling-back-the-rind-exploring-the-history-of-citrus-in-the-middle-east/ |access-date=10 July 2024 |website=Asif |language=en-US}}</ref>

[[File:PikiWiki_Israel_51414_mahane_yehuda_market.jpg|thumb|[[Mahane Yehuda Market]] in 1964]]Jerusalem's cuisine has evolved significantly over the past two centuries. In the early 19th century, the city housed about 9,000 residents, including 2,000 Jews from [[Sephardic Jews|Sephardic]], [[Musta'arabi Jews|Musta'arabi]], and [[Ashkenazi Jews|Ashkenazi]] backgrounds. These communities maintained distinct culinary traditions from their countries of origin, blending with local Arab ingredients and cooking methods. This period marked the beginning of a unique Jerusalemite cuisine that combined various Jewish traditions with local Arab influences.<ref name=":3" /> A significant role in shaping this culinary landscape was played by Sephardic Jews, descendants of those expelled from Spain, who arrived from the [[Ottoman Empire]] in the 17th and 18th centuries. Their influence led to a predominantly [[Sephardic Jewish cuisine|Sephardic character]] in the city's food culture.<ref name=":2" />▼

In [[History of Jerusalem during the Kingdom of Jerusalem|Crusader times]], [[Melisende, Queen of Jerusalem|Queen Melisende]] established three parallel streets, known as the "Triple Market," in 1152. These streets, which remain largely intact, were named the Street of Herbs, the Street of Bad Cooking, and the Covered Street. The Street of Herbs was dedicated to selling herbs, fruit, and spices, the Covered Street focused on cloth, and the Street of Bad Cooking offered prepared food to pilgrims and locals.<ref name=":12" />

As Jerusalem's population grew, so did its Jewish community, eventually reaching two-thirds of the city's total. This growth brought further diversification to the culinary scene. The early 19th century saw an influx of Jews from Eastern and Western Europe, along with migrants from [[Turkish Jews|Turkey]], [[Syrian Jews|Syria]], the [[Balkan Jews|Balkans]] and [[Maghrebi Jews|North Africa]]. The arrival of Jews from the Maghreb in the 1840s, and later from [[Persian Jews|Iran]], [[Bukharan Jews|Bukhara]], [[Yemenite Jews|Yemen]], and [[Kurdistan]] in the late 19th and early 20th centuries, introduced new culinary influences. Each group brought unique ingredients and cooking techniques, further enriching Jerusalemite cuisine.<ref name=":3" />

[[File:Bread_seller_of_Jerusalem,_Holy_Land-LCCN2002725082.jpg|thumb|236x236px|Bread sellers in Jerusalem, between 1890 and 1900]]

In the 16th century, bread, favored for its affordability and high nutritional value, was the predominant staple in Jerusalem, surpassing both meat and olive oil in importance. Meat was costly and less accessible, while olive oil, though cheaper, played a less central role in the diet.<ref name=":11">{{Cite book |last=Cohen |first=Amnon |title=Economic life in Ottoman Jerusalem |date=1989 |publisher=Cambridge University Press |isbn=978-0-521-36551-2 |series=Cambridge studies in Islamic civilization |location=Cambridge ; New York |pages=98-99}}</ref> Various types of bread, including ''kmaj'' (a pocket bread similar to [[pita]], with a name of Persian origin<ref>{{Cite web |title=Kmaj (Pita) Recipe - Amr Msalha |url=https://asif.org/en/recipes/kmaj-pita/ |access-date=2024-09-08 |website=Asif |language=en-US}}</ref>), ''mawi'' (pancakes made from wheat, semolina, and water<ref>{{Cite web |title=Mawi (Wheat and Semolina Pan Cake) Recipe - Safa Boshnak |url=https://asif.org/en/recipes/mawi-wheat-and-semolina-pan-cake/ |access-date=2024-09-08 |website=Asif |language=en-US}}</ref>), ''sammun'' ([[Bread roll|bread rolls]]<ref>{{Cite news |title=Samuni (Rolls) |url=https://asif.org/en/recipes/samuni-rolls/}}</ref>), ''simid'', ''tannuri'', and ''tabbuni'', were produced by bakeries, which often baked multiple times a day to meet the high demand.<ref name=":11" /> Records from Jerusalem's Islamic court in the 17th century provide additional details about breads and baked goods available at the time, including ''kmaj'', ''[[ka'ak]]'' (sesame bagels), and ''aljerk'' (a loaf filled with dates, cheese, and herbs, today known as ''maruk''<ref>{{Cite web |title=Aljerk (Bread Stuffed With Dates and Spices) Recipe - Michal Bouton and Ana Shapiro |url=https://asif.org/en/recipes/aljerk-bread-stuffed-with-dates-and-spices/ |access-date=2024-09-08 |website=Asif |language=en-US}}</ref>).<ref>{{Cite web |last=Choufan |first=Matan |date=2022-05-29 |title=Grains and Bread in the Land of Israel in the 17th Century |url=https://asif.org/he/%D7%93%D7%92%D7%A0%D7%99%D7%9D-%D7%95%D7%9C%D7%97%D7%9D-%D7%91%D7%90%D7%A8%D7%A5-%D7%99%D7%A9%D7%A8%D7%90%D7%9C-%D7%91%D7%9E%D7%90%D7%94-%D7%94-17/ |access-date=2024-07-22 |website=Asif |language=en-US}}</ref> [[Obadiah of Bertinoro]], who visited Jerusalem in the late 15th century, described finding [[grape]]s larger than those in [[Romagna]], Italy, and noted the sale of [[grape syrup]].<ref name=":10">{{Cite book |last=Amar |first=Zohar |title=Agricultural Produce in the Land of Israel in the Middle Ages |publisher=Yad Izhak Ben Zvi |location=Jerusalem |pages=105, 114 |language=he}}</ref> Israel of Perusha, writing in the 16th century, noted that grapes were among the only fruits available in the city, and also mentioned the selling of [[grape syrup]].<ref name=":10" />

In the post-[[World War II]] era and following the establishment of the [[Israel|State of Israel]], Jerusalem continued to see a melding of culinary traditions. The influx of Jewish immigrants from around the world further enriched the city's food culture. Modern Jerusalemite cuisine is a dynamic blend of historical influences and contemporary innovations. Today, it reflects a fusion of ancient recipes and modern culinary practices, representing the city's diverse and vibrant Jewish community.<ref name=":3" />▼

▲[[File:PikiWiki_Israel_51414_mahane_yehuda_market.jpg|thumb|[[Mahane Yehuda Market]] in 1964]]Jerusalem's cuisine has evolved significantly over the past two centuries. In the early 19th century, the city housed about 9,000 residents, including 2,000 Jews from [[Sephardic Jews|Sephardic]], [[Musta'arabi Jews|Musta'arabi]], and [[Ashkenazi Jews|Ashkenazi]] backgrounds. These communities maintained distinct culinary traditions from their countries of origin, blending with local Arab ingredients and cooking methods. This period marked the beginning of a unique Jerusalemite cuisine that combined various Jewish traditions with local Arab influences.<ref name=":3" /> A significant role in shaping this culinary landscape was played by Sephardic Jews, descendants of [[Jews expelled from Spain|those expelled from Spain]], who arrived from the [[Ottoman Empire]] in the 17th and 18th centuries. Their influence led to a predominantly [[Sephardic Jewish cuisine|Sephardic character]] in the city's food culture.<ref name=":2" />[[File:PikiWiki_Israel_51414_mahane_yehuda_market.jpg|thumb|[[Mahane Yehuda Market]] in 1964]]As Jerusalem's population grew, so did its Jewish community, eventually reaching two-thirds of the city's total. This growth brought further diversification to the culinary scene. The early 19th century saw an influx of Jews from Eastern and Western Europe, along with migrants from [[Turkish Jews|Turkey]], [[Syrian Jews|Syria]], the [[Balkan Jews|Balkans]] and [[Maghrebi Jews|North Africa]]. The arrival of Jews from the Maghreb in the 1840s, and later from [[Persian Jews|Iran]], [[Bukharan Jews|Bukhara]], [[Yemenite Jews|Yemen]], and [[Kurdistan]] in the late 19th and early 20th centuries, introduced new culinary influences. Each group brought unique ingredients and cooking techniques, further enriching Jerusalemite cuisine.<ref name=":3" />

▲In the post-[[World War II]] era and following the establishment of the [[Israel|State of Israel]], Jerusalem continued to see a melding of culinary traditions. The influx of Jewish immigrants from around the world further enriched the city's food culture. Modern Jerusalemite cuisine is a dynamic blend of historical influences from Jewish communities, including Sephardic, Ashkenazi, and contemporaryKurdish, innovationsas well as [[Palestinian cuisine|Palestinian traditions]].<ref>{{Cite web |last=Choufan |first=Matan |date=2021-12-09 |title=The Jewish Kitchen of Jerusalem in Modern History |url=https://asif.org/he/the-jewish-kitchen-of-jerusalem-in-modern-history/ |access-date=2024-07-17 |website=Asif |language=en-US}}</ref> Today, it reflects a fusion of ancient recipes and modern culinary practices, representing the city's diverse and vibrant Jewish community.<ref name=":3" />

== Breads and pastries ==

[[File:Jerusalem_by_Dainis_Matisons_(3292245587).jpg|thumb|[[Jerusalem bagel]]]]

The ka’ak-al-quds or [[Jerusalem bagel]] is a traditional bread originating from Jerusalem, known for its unique long, oval shape.<ref name=":0">{{Cite news |last=Kassis |first=Reem |date=2023-01-17 January 2023 |title=Hummus, Tahini and Other Tastes of Home in Jerusalem’sJerusalem's Old City |url=https://www.nytimes.com/2023/01/17/travel/palestinian-food-jerusalem-old-city.html |access-date=8 July 2024-07-08 |work=The New York Times |language=en-US |issn=0362-4331}}</ref> It is softer and lighter than the classic round bagel. It is typically coated with toppings such as sesame seeds and served alongside [[za'atar|''za'atar'']], a Levantine herb blend,<ref name=":4" /> and hard-boiled eggs.<ref name=":0" /> A [[Date palm|date]]-filled bread called ''maaruk'', enriched with eggs and given a yellow hue from [[turmeric]], can be found in the [[Old City of Jerusalem|Old City]].<ref>{{Cite web |title=Asif Exhibition: A City, Wheat, Bread |url=https://asif.org/en/a-city-wheat-bread-exhibition/ |access-date=8 July 2024-07-08 |website=Asif |language=en-US}}</ref> The [[Yemenite Jews|Yemenite Jewish]] community introduced ''[[jachnun]]'' to the city, and it became a staple in the local diet.<ref name=":3" />

[[File:Kugel-Yerushalmi03.jpg|thumb|The [[Kugel Yerushalmi|Jerusalem kugel]], a spiced noodle casserole commonly served on [[Shabbat]]]] [[Kugel Yerushalmi|Yerushalmi kugel]], a speciality of Jerusalem, is a unique dish combining sweet and savory flavors. Made with caramel, black pepper, and egg noodles, it develops a crisp exterior and a chewy interior when baked. This kugelcasserole, often found in [[Haredi Judaism|Orthodox Jewish]] communities, is characterized by its rich, peppery, and sweet taste.<ref name=":7" /> The dish may trace its origins to the 19th century, when Ashkenazi Jews brought [[kugel]] to Jerusalem, adapting its ingredients to local availability by incorporating caramel and a Sephardic-influenced sharpness.<ref>{{Cite web |title=Peppery Jerusalem Kugel Recipe – Shmil Holland |url=https://asif.org/he/%D7%9E%D7%AA%D7%9B%D7%95%D7%A0%D7%99%D7%9D/%D7%A7%D7%95%D7%92%D7%9C-%D7%99%D7%A8%D7%95%D7%A9%D7%9C%D7%9E%D7%99/ |access-date=10 July 2024 |website=Asif |language=en-US}}</ref> Yerushalmi kugel can be served warm or cold, and reheated multiple times, making it a popular choice for [[Shabbat]],<ref name=":7">{{Cite news |last=Clark |first=Melissa |date=7 December 2020-12-07 |title=A Kugel That’sThat's Savory and Sweet (and Crispy, Too) |url=https://www.nytimes.com/2020/12/07/dining/hanukkah-kugel-recipe.html |access-date=8 July 2024-07-08 |work=The New York Times |language=en-US |issn=0362-4331}}</ref> when it is commonly served at [[Kiddush|''kiddush'']] or as a side dish accompanying [[cholent]].<ref>{{Cite web |last=Prever |first=Victoria |title=Times are frugal, revisit the kugel |url=https://www.thejc.com/lets-eat/times-are-frugal-revisit-the-kugel-nvlb0i8f |access-date=8 July 2024-07-08 |website=www.thejc.com |language=en}}</ref>

== Main dishes ==

[[File:Red_Kubbeh_soup_with_pita,_pickled_cucumbers_and_hummus.jpg|thumb|Red [[kubbeh]] soup with pita, pickled cucumbers and hummus]]

''[[Kubbeh]]'', a dumpling soup of [[Iraqi Jewish]] origin, is an iconic dish of Jerusalem cuisine, often enjoyed as a pre-Shabbat meal during Friday lunch. Starting in the 1980s, this dish, which had been mostly eaten within the small [[Kurdish Jewish]] community, began appearing in simple eateries around [[Mahane Yehuda Market|Mahane Yehuda market]], and gradually became popular among a wider audience.<ref name=":2" /> Today, ''kubbeh'' is widely enjoyed in Jerusalem—whether at home, taken out, shared with friends and neighbors, or savored in restaurants as a beloved comfort food.<ref name=":2">{{Cite web |last=Gur |first=Janna |date=16 February 2022 |title=A Kurdish Treat Becomes a Jerusalem Staple |url=https://www.tabletmag.com/sections/food/articles/kubbeh-soup-kurdish-treat-jerusalem-staple |website=Tablet Magazine}}</ref> The dish is served at restaurants such as Azura, Morduch, Ima and Rachmo.<ref name=":2" /><ref>{{Cite news |date=7 June 2024-06-07 |title=Fire causes ‘significant'significant damage’damage' to renowned Ima restaurant in downtown Jerusalem |url=https://www.timesofisrael.com/fire-causes-significant-damage-to-renowned-ima-restaurant-in-downtown-jerusalem/ |work=Times of Israel}}</ref><ref>{{Cite web |last=Ferst |first=Devra |date=10 August 2017-08-10 |title=An Iraqi-Kurdish-Israeli Dumpling Soup Makes Its Way To America |url=https://www.npr.org/sections/thesalt/2017/08/10/541456723/an-iraqi-kurdish-israeli-dumpling-soup-makes-its-way-to-america |website=npr}}</ref> Today,Popular versions include ''kubbeh hamusta'', isa widelysour enjoyedsoup,<ref>{{Cite inweb Jerusalem—whether|title=Kubbeh atHamusta home,Recipe taken– out,Sherri sharedAnsky with|url=https://asif.org/he/%D7%9E%D7%AA%D7%9B%D7%95%D7%A0%D7%99%D7%9D/%D7%A7%D7%95%D7%91%D7%94-%D7%97%D7%9E%D7%95%D7%A1%D7%98%D7%94/ friends|access-date=10 andJuly neighbors,2024 or|website=Asif savored|language=en-US}}</ref> inand restaurants''kubbeh asselek'', made with a belovedred comfortbeet foodbroth.<ref name=":2">{{Cite web |lasttitle=GurKubbeh |first=JannaSelek |date=2022-02-16(Beet |title=ABroth KurdishKubbeh) TreatRecipe Becomes– aMichael Jerusalem StapleSolomonov |url=https://wwwasif.tabletmag.comorg/sectionsen/food/articlesrecipes/kubbeh-soupselek-kurdishbeet-treatbroth-jerusalemkubbeh/ |access-stapledate=10 July 2024 |website=TabletAsif Magazine|language=en-US}}</ref>

Another popular dish in Jerusalem is ''[[Sofrito (stew)|sofrito]]'', a stew of [[Sephardic Jewish cuisine|Sephardic Jewish]] origin. Beef sofrito, a mixture of beef, potatoes and spices, is served in places such as Azura<ref name=":6">{{Cite web |last=Silver |first=Daniel |date=2019-06-10 June 2019 |title=14 out-of-this-world eateries in Jerusalem's famous market |url=https://www.israel21c.org/14-out-of-this-world-eateries-in-jerusalems-famous-market/ |access-date=8 July 2024-07-08 |website=ISRAEL21c |language=en-US}}</ref> and [[Barood (restaurant)|Barood]].<ref name=":5">{{Cite web |title=Barood |url=https://asif.org/en/restaurants/barood/ |access-date=8 July 2024 |website=Asif |language=en-07US}}</ref> Azura, a renowned family restaurant in the Mahana Yehuda Market, often hailed as one of the country's finest "workers' restaurants",<ref>{{Cite web |last=Choufan |first=Matan |date=19 March 2023 |title=How Writers and Musicians Helped Create the Myth of the Israeli 'Workers' Restaurant |url=https://asif.org/en/how-08writers-and-musicians-helped-create-the-myth-of-the-israeli-workers-restaurant/ |access-date=10 July 2024 |website=Asif |language=en-US}}</ref> Theserves latteralongside sofrito other traditional dishes such as ''kubbeh'' and lung stew.<ref name=":8">{{Cite news |last=לוי |first=לין |date=2 June 2019 |title=20 מנות אייקוניות בירושלים |url=https://www.ynet.co.il/food/foodnews/article/HktbhebC4 |access-date=10 July 2024 |work=Ynet |language=he}}</ref> Barood, located inwithin the historic Feingold courtyard and openedestablished in 1995, is a [[gastropub]] known for its SephardiSephardic cuisine, which also serving dishes such asincludes ''pastelikos, boycos'' and [[KeftesFritas de prasa|leek fritters]].<ref name=":5" /><ref name=":8" />

[[File:Maoravyerushalmi.jpeg|thumb|[[Jerusalem mixed grill|Jerusalem mixed-grill]], a speciality of Jerusalem including chicken thighs, hearts, and livers, caramelized onions and spices]]

[[Jerusalem mixed grill]] is a dish believed to have originated from the Mahane Yehuda Market. It consists of chicken thighs, hearts, and livers cooked with [[Baharat|''baharat'']], a Middle Eastern spice blend typically containing cinnamon, allspice, coriander, black pepper, cardamom, and cloves, along with caramelized onions. Traditionally prepared on a griddle, it can be made in a regular pan as well. The combination of spices and caramelized onions creates a rich and exciting flavor profile, that can also be served in a [[pita]].<ref>{{Cite news |last=Sifton |first=Sam |date=20 March 2019-03-20 |title=A Taste of Jerusalem in a Chicken Dinner |url=https://www.nytimes.com/2019/03/20/magazine/jerusalem-grill-chicken-recipe.html |access-date=8 July 2024-07-08 |work=The New York Times |language=en-US |issn=0362-4331}}</ref>

[[Macaroni Hamin]] is a Jerusalemite variation of [[hamin]] (also known as [[cholent]]), a slow-cooked stew traditionally served on Shabbat. This dish incorporates pasta (usually [[macaroni]] or [[bucatini]]), alongside chicken.<ref>{{Cite web |title=Chicken and Bucatini Hamin (Cholent) Recipe – Nechama Rivlin |url=https://asif.org/he/%D7%9E%D7%AA%D7%9B%D7%95%D7%A0%D7%99%D7%9D/%D7%97%D7%9E%D7%99%D7%9F-%D7%A2%D7%95%D7%A3-%D7%9E%D7%A7%D7%A8%D7%95%D7%A0%D7%99/ |access-date=10 July 2024 |website=Asif |language=en-US}}</ref><ref name="haaretz">{{cite news |title=The Perfect Jewish Comfort Food: Hamin Macaroni |url=https://www.haaretz.com/.premium-the-perfect-comfort-food-hamin-macaroni-1.5340598 |work=Ha'aretz}}</ref>

In the [[Old City of Jerusalem]], several popular [[hummus]] eateries draw crowds, including Abu Shukri, Lina, Abu Kamal, and Arafat.<ref name=":4">{{Cite news |last=Kaminer |first=Amir |last2=Lev-Adler |first2=Anat |date=2023-09-29 |title=Jerusalem: Explore the Old City's culinary wonders |url=https://www.ynetnews.com/culture/article/h1tbqsgla |access-date=2024-07-08 |work=Ynetnews |language=en}}</ref> Abu Shukri, known for its hand-prepared hummus, also offers dishes like [[msabbaha|''msabbaha'']] (whole chickpeas mixed with [[tahini]]) and [[Vicia faba|''ful'']] (spiced fava beans). Due to limited seating, it's common to find locals lining up for takeaway breakfasts.<ref name=":0" /> The Butchers' Market is home to Kebab Abu Shaheen, a [[kebab|''kebab'']] restaurant managed by descendants of a Turkish Muslim family believed to have founded the establishment during the [[Ottoman Empire|Ottoman]] period.<ref name=":4" />▼

[[File:Jerusalem_Restaurant_(Ecaliptus)_(8115596757).jpg|thumb|[[Hummus]] served in a restaurant at the [[Hutzot HaYotzer|Artists' Colony]]]]▼

▲In the [[Old City of Jerusalem]], several popular [[hummus]] eateries draw crowds, including Abu Shukri, Lina, Abu Kamal, and Arafat.<ref name=":4">{{Cite news |lastlast1=Kaminer |firstfirst1=Amir |last2=Lev-Adler |first2=Anat |date=2023-09-29 September 2023 |title=Jerusalem: Explore the Old City's culinary wonders |url=https://www.ynetnews.com/culture/article/h1tbqsgla |access-date=8 July 2024-07-08 |work=Ynetnews |language=en}}</ref> Abu Shukri, known for its hand-prepared hummus, also offers dishes like [[msabbaha|''msabbaha'']] (whole chickpeas mixed with [[tahini]]) and [[Vicia faba|''ful'']] (spiced fava beans). Due to limited seating, it's common to find locals lining up for takeaway breakfasts.<ref name=":0" /> The Butchers' Market is home to Kebab Abu Shaheen, a [[kebab|''kebab'']] restaurant managed by descendants of a Turkish Muslim family believed to have founded the establishment during the [[Ottoman Empire|Ottoman]] period.<ref name=":4" />

▲[[File:Jerusalem_Restaurant_(Ecaliptus)_(8115596757).jpg|thumb|[[Hummus]] served in a[[The Eucalyptus]] restaurant, at theJerusalem's [[Hutzot HaYotzer|Artists' Colony]]]]

== Desserts ==

[[File:Kanafeh.jpg|thumb|[[Knafeh]] served at Jafar Sweets, a shop in the [[Old City of Jerusalem]]]]

''[[Knafeh]]'', a Middle Eastern dessert made with [[Kadayıf|''kadayif'']] and melted cheese and topped with pistachios and sugar syrup, is well-loved in Jerusalem. This dessert is typically found in Arab sweet shops, often served alongside other desserts, such as [[baklava|''baklava'']]. One notable establishment is Jafar Sweets, a well-known ''knafeh'' shop located in the Old City's [[Christian Quarter]], not far from the [[Damascus Gate]].<ref name=":4" /><ref>{{Cite news |lastlast1=Nissenbaum |firstfirst1=Dion |last2=Abdul Karim |first2=Fatima |date=4 June 2023-06-04 |title=A Trendy Dessert Stirs Up a Sticky Debate |url=https://www.wsj.com/articles/middle-east-west-bank-knafeh-dessert-debate-11672847029 |work=[[The Wall Street Journal]]}}</ref><ref>{{Cite web |title=Jaffar and Sons Pastry Cafe in Jerusalem -– Restaurant {{!}} Frommer's |url=https://www.frommers.com/destinations/jerusalem/restaurants/jaffar-and-sons-pastry-cafe |access-date=8 July 2024-07-08 |website=www.frommers.com}}</ref> Also in the Old City, Al Aseel Sweets on Al-Wad Street offers ''knafeh'' on Fridays and Saturdays.<ref name=":0" /> In 2017, the first [[kosher|''kosher'']] ''knafeh'' shop, Ir David, opened in the [[Mahane Yehuda Market]], quickly gaining popularity and inspiring the establishment of additional kosher knafeh shops.<ref>{{Cite web |last=Levi |first=Sarah |date=2022-11-28 November 2022 |title=Knafeh becomes an institution at Jerusalem's shuk |url=https://www.israel21c.org/knafeh-becomes-an-institution-at-jerusalems-shuk/ |access-date=8 July 2024-07-08 |website=ISRAEL21c |language=en-US}}</ref> ''[[Rugelach]]'' is also popular, particularlynotably at Marzipan Bakery, a bakery known for its gooey chocolate version of the pastry, which attracts large crowds.<ref>{{Cite web |date=5 June 2016-06-05 |title=Marzipan's famous rugelach coming to US |url=https://www.jpost.com/israel-news/culture/marzipans-famous-rugelach-coming-to-us-455930 |access-date=8 July 2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref><ref>{{Cite web |date=3 May 2012-05-03 |title=Top 5 bakeries in Jerusalem |url=https://www.jpost.com/lifestyle/top-5-bakeries-in-jerusalem |access-date=8 July 2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref>

Café Kadosh, situated in downtown Jerusalem, is renowned as one of Israel's most popular and long-standing bakeries.<ref name=":9">{{Cite web |date=2021-11-28 |title=The never-ending line: Jerusalem bakery a huge Hanukkah hit |url=https://www.jpost.com/judaism/jewish-holidays/the-never-ending-line-jerusalem-bakery-a-huge-hanukkah-hit-687250 |access-date=2024-09-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref><ref>{{Cite web |date=2021-04-29 |title=Cafe Kadosh moves to Tzohar kashrut after ‘illogical’ demands of rabbinate |url=https://www.jpost.com/israel-news/cafe-kadosh-moves-to-tzohar-kashrut-after-illogical-demands-of-rabbinate-665611 |access-date=2024-09-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref> Established in 1967, this family-run establishment has earned acclaim for its classic European-style baked goods and dairy cuisine.<ref>{{Cite web |date=2011-02-17 |title=City Bites: A European flare |url=https://www.jpost.com/travel/jerusalem/city-bites-a-european-flare |access-date=2024-09-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref> The café is also notable for its [[Sufganiyah|''sufganiyot'']] during the Jewish holiday of [[Hanukkah]], which attract large crowds each year.<ref name=":9" />

Jerusalem features a variety of [[ice cream]] shops catering to different tastes. Mousseline is known for its silky French-style [[gelato]] and inventive flavors like basil and saffron, reflecting a local twist. Aldo, known for its Italian-style gelato made fresh daily, offers flavors such as pistachio and salted caramel, while providing a cozy atmosphere on [[Emek Refaim]] and other locations. Katzefet, a longtime favorite on [[Ben Yehuda Street (Jerusalem)|Ben Yehuda Street]], attracts visitors due to its creamy offerings and ample outdoor seating, featuring flavors like triple chocolate and the innovative chocolate [[Bagel|beigele]]. Jetlek, influenced by European parlors, offers a more luxurious setting and extravagant ice cream creations like ''knafeh'' blends. Tziga specializes in gourmet ice pops, or Tzigonim, with flavors such as pistachio-berry and peanut-butter-and-jelly, drawing enthusiasts from around Israel. Golda, a nationwide chain, also has branches in the city.<ref>{{Cite web |date=2023-07-01 |title=The inside scoop: What are Jerusalem's best ice cream parlors? |url=https://www.jpost.com/food-recipes/article-748199 |access-date=2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref>▼

▲Jerusalem features a variety of [[ice cream]] shops catering to different tastes. Mousseline is known for its silky French-style [[gelato]] and inventive flavors like basil and saffron, reflecting a local twist. Aldo, known for its Italian-style gelato made fresh daily, offers flavors such as pistachio and salted caramel, while providing a cozy atmosphere on [[Emek Refaim]] and other locations. Katzefet, a longtime favorite on [[Ben Yehuda Street (Jerusalem)|Ben Yehuda Street]], attracts visitors due to its creamy offerings and ample outdoor seating, featuring flavors like triple chocolate and the innovative chocolate [[Bagel|beigele]]. Jetlek, influenced by European parlors, offers a more luxurious setting and extravagant ice cream creations like ''knafeh'' blends. Tziga specializes in gourmet ice pops, or Tzigonim, with flavors such as pistachio-berry and peanut-butter-and-jelly, drawing enthusiasts from around Israel. Golda, a nationwide chain, also has branches in the city.<ref>{{Cite web |date=1 July 2023-07-01 |title=The inside scoop: What are Jerusalem's best ice cream parlors? |url=https://www.jpost.com/food-recipes/article-748199 |access-date=8 July 2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref>

== International cuisine ==

Alongside traditional Jerusalemite cuisine, an increasing number of restaurants in Jerusalem now offer international fare. Notable examples include the [[Austrian Pilgrim Hospice to the Holy Family|Austrian Hospice]] in the Old City, renowned for serving Austrian specialties like veal schnitzel and [[apple strudel]]. In the Jewish Quarter, a Korean restaurant offers [[Korean cuisine|Korean dishes]] such as ''[[bibimbap]], [[gimbap]], [[tteokbokki]], [[japchae]]'' and ''[[kimchi]]''.<ref name=":4" /> In the Mahane Yehuda Market, new restaurants have emerged offering a variety of kosher-certified international cuisines, including [[Georgian cuisine|Georgian]], [[Lebanese cuisine|Lebanese]], [[American cuisine|American]], [[South American cuisine|South American]], and more.<ref name=":6" />

== Events and festivals ==

In 1992, the [[Tower of David|Tower of David museum]] held an innovative food exhibition named ''Ta-Arucha'', curated by renowned food writer Sherry Ansky.<ref name=":1">{{Cite news |last=Tsapovsky |first=Flora |date=2021-08-25 August 2021 |title=Expanding the Israeli Menu |url=https://www.tabletmag.com/sections/food/articles/expanding-israeli-menu-evolution-culinary-roots |work=[[Tablet Magazine]]}}</ref> Around 2021, the Tower of David initiated "Eating in Jerusalem,", an interdisciplinary historical culinary project which includes a weekly newsletter, stories and recipes shared via WhatsApp, a blog featuring scholarly articles on local ingredients, and in-person [[food tours]] in the Old City and Mahane Yehuda Market.<ref name=":1" />

In the 2010s and 2020s, the Jerusalem Food Truck Festival became a prominent summer event. The festival, held during July and August nights, features food trucks where top chefs from esteemed city restaurants prepared dishes. Alongside culinary offerings, the festival also includes shows and light exhibitions.<ref>{{Cite web |date=2023-07-22 July 2023 |title=Tour Israel: What are the best Jerusalem foodie destinations? |url=https://www.jpost.com/food-recipes/article-751810 |access-date=8 July 2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref><ref>{{Cite web |title=Jerusalem’sJerusalem's food truck fest: A gastronomic delight on wheels |url=https://www.jpost.com/must/article-749955 |access-date=8 July 2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref> Originally held at [[Valley of Hinnom|Ben Hinnom Valley Park]], in 2024 the venue was relocated to [[East Talpiot|Armon HaNatsiv]] park.<ref>{{Cite web |last=Gamish |first=Rafi |date=2 July 2024-07-02 |title=מיקום חדש, הופעות חיות, מופע לייזר ונוף מרהיב – פסטיבל 'אוטו אוכל' נוחת בטיילת {{!}} כל העיר |url=https://www.kolhair.co.il/culture/229997/ |access-date=8 July 2024-07-08 |website=כל העיר ירושלים |language=he}}</ref>▼

== Outside Jerusalem ==

▲In the 2010s and 2020s, the Jerusalem Food Truck Festival became a prominent summer event. The festival, held during July and August nights, features food trucks where top chefs from esteemed city restaurants prepared dishes. Alongside culinary offerings, the festival also includes shows and light exhibitions.<ref>{{Cite web |date=2023-07-22 |title=Tour Israel: What are the best Jerusalem foodie destinations? |url=https://www.jpost.com/food-recipes/article-751810 |access-date=2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref><ref>{{Cite web |title=Jerusalem’s food truck fest: A gastronomic delight on wheels |url=https://www.jpost.com/must/article-749955 |access-date=2024-07-08 |website=The Jerusalem Post {{!}} JPost.com |language=en}}</ref> Originally held at [[Valley of Hinnom|Ben Hinnom Valley Park]], in 2024 the venue was relocated to [[East Talpiot|Armon HaNatsiv]] park.<ref>{{Cite web |last=Gamish |first=Rafi |date=2024-07-02 |title=מיקום חדש, הופעות חיות, מופע לייזר ונוף מרהיב – פסטיבל 'אוטו אוכל' נוחת בטיילת {{!}} כל העיר |url=https://www.kolhair.co.il/culture/229997/ |access-date=2024-07-08 |website=כל העיר ירושלים |language=he}}</ref>

In 2021, Shabour, a Parisian restaurant specializing in Jerusalemite cuisine and operated by Jerusalemite chef [[Assaf Granit]], was awarded a [[Michelin star]].<ref>{{Cite news |date=18 January 2021 |title=Classic Jerusalem cuisine earns Assaf Granit a Michelin star |url=https://www.timesofisrael.com/israeli-chef-assaf-granit-awarded-michelin-star-for-paris-restaurant-shabour/ |work=Times of Israel}}</ref>

== Gallery ==

<gallery class="center" widths="220" heights="160">

File:Mercado Mahane Yehuda Jerusalén - 9.jpg|[[Jerusalem bagel|Jerusalem bagels]]s, ''[[Challah|challahschallah]]s'' and [[Manakish|''za'atar pitas'']] sold at the Mahane Yehuda Market

File:Jerusalem DSC 0838 (8936038061).jpg|Maaruk, a date-stuffed bread sold in a food stall at the Old City

File:Jerusalem Sufganiot (8141532264).jpg|''[[Sufganiyah|Sufganiyot]],'' jelly-doughnuts eaten in the Jewish holiday of [[Hanukkah|Hannukah]], sold in the [[Jewish Quarter (Jerusalem)|Jewish Quarter]]

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File:PikiWiki Israel 77600 food and drinks.jpg|Knafeh trays being prepared alongside [[Muhallebi|malabi]], Mahane Yehuda Market

File:Mahane Yehuda Market (5101410854).jpg|Pomegranates, mangos and bananas

File:Moussaka in Jerusalem, Israel.png|Kosher [[Moussaka|''moussaka'']] served in the Mahane Yehuda marketplace

</gallery>

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[[Category:Culture of Jerusalem]]

[[Category:Israeli cuisine]]

[[Category:Palestinian cuisine]]