The cuisine of Jerusalem reflects the 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 (predominantly Sephardic, [1] but also Kurdish, Ashkenazi, and other communities) and Levantine Arab cuisine. [2]
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 of the Old City. Modern Jerusalem caters to a global palate, with a growing number of restaurants offering international fare alongside traditional dishes.
Jerusalem is known for several iconic dishes, including the Jerusalem bagel, a long, oval-shaped bread typically topped with sesame seeds or 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, a type of dumpling made from bulgur or semolina filled with minced meat served in soup. Sephardic classics such as bourekas (savory pastries), biscochos (cookies), sofrito (a meat stew), orez shu'it (rice and beans), makaroni hamin (slow-cooked pasta), and pastelikos (meat-stuffed pastries) are also prevalent. Additionally, Ashkenazi Kugel Yerushalmi, a traditional noodle casserole, and Middle Eastern staples like hummus, falafel, shawarma, and knafeh, are integral to Jerusalem's culinary identity.
There are literary and archaeological remnants that shed light on the Israelite cuisine of ancient Jerusalem. In Samuel II, David is said to have distributed ashishim , lentil pancakes, among the city's inhabitants. [3] 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. [4] Abundant fish bones from the Iron Age suggest that fish, likely preserved rather than fresh due to the city's distance from the Mediterranean coast, were sold and consumed in the city. The Books of Chronicles, Zephaniah, and Nehemiah also mention a "Fish Gate" in the city. [5] 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. [6]
Documents also provide insight into the city's cuisine during the Middle Ages and the early modern period. Obadiah of Bertinoro, who visited Jerusalem in the late 15th century, described finding grapes larger than those in Romagna, Italy. Israel of Perusha, writing in the 16th century, noted that grapes were among the only fruits available in the city. [7] 17th century records from Jerusalem's Islamic court reveal details about types of breads and baked goods available, including kmaj, a bread similar to pita; ka'ak, sesame bagels; and aljerk, a loaf filled with dates, cheese, and herbs. [8]
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, Musta'arabi, and 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. [2] 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 character in the city's food culture. [1]
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 Turkey, Syria, the Balkans and North Africa. The arrival of Jews from the Maghreb in the 1840s, and later from Iran, Bukhara, 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. [2]
In the post-World War II era and following the establishment of the 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 Kurdish, as well as Palestinian traditions. [9] Today, it reflects a fusion of ancient recipes and modern culinary practices. [2]
The Jerusalem bagel is a traditional bread originating from Jerusalem, known for its unique long, oval shape. [10] 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, a Levantine herb blend, [11] and hard-boiled eggs. [10] A date-filled bread called maaruk, enriched with eggs and given a yellow hue from turmeric, can be found in the Old City. [12] The Yemenite Jewish community introduced jachnun to the city, and it became a staple in the local diet. [2]
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 casserole, often found in Orthodox Jewish communities, is characterized by its rich, peppery, and sweet taste. [13] 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. [14] Yerushalmi kugel can be served warm or cold, and reheated multiple times, making it a popular choice for Shabbat, [13] when it is commonly served at kiddush or as a side dish accompanying cholent. [15]
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, and gradually became popular among a wider audience. [1] 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. [1] The dish is served at restaurants such as Azura, Morduch, Ima and Rachmo. [1] [16] [17] Popular versions include kubbeh hamusta, a sour soup, [18] and kubbeh selek, made with a red beet broth. [19]
Another popular dish in Jerusalem is sofrito , a stew of Sephardic Jewish origin. Beef sofrito, a mixture of beef, potatoes and spices, is served in places such as Azura [20] and Barood. [21] Azura, a renown family restaurant in the Mahana Yehuda Market, often hailed as one of the country's finest "workers' restaurants", [22] serves alongside sofrito other traditional dishes such as kubbeh and lung stew. [23] Barood, located within the historic Feingold courtyard and established in 1995, is a gastropub known for its Sephardi cuisine, which also includes pastelikos, boycos and leek fritters. [21] [23]
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, 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 and can also be served in a pita. [24]
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. [25] [26]
In the Old City of Jerusalem, several popular hummus eateries draw crowds, including Abu Shukri, Lina, Abu Kamal, and Arafat. [11] Abu Shukri, known for its hand-prepared hummus, also offers dishes like msabbaha (whole chickpeas mixed with tahini) and ful (spiced fava beans). Due to limited seating, it's common to find locals lining up for takeaway breakfasts. [10] The Butchers' Market is home to Kebab Abu Shaheen, a kebab restaurant managed by descendants of a Turkish Muslim family believed to have founded the establishment during the Ottoman period. [11]
Knafeh , a Middle Eastern dessert made with kadayif and melted cheese and topped with pistachios and sugar syrup, is typically found in Arab sweet shops, often served alongside other desserts, such as 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. [11] [27] [28] Also in the Old City, Al Aseel Sweets on Al-Wad Street offers knafeh on Fridays and Saturdays. [10] In 2017, the first kosher knafeh shop, Ir David, opened in the Mahane Yehuda Market, quickly gaining popularity and inspiring the establishment of additional kosher knafeh shops. [29] Rugelach is also popular, notably at Marzipan, a bakery known for its gooey chocolate version of the pastry, which attracts large crowds. [30] [31]
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, attracts visitors due to its creamy offerings and ample outdoor seating, featuring flavors like triple chocolate and the innovative chocolate 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. [32]
Alongside traditional Jerusalemite cuisine, an increasing number of restaurants in Jerusalem offer international fare. Notable examples include the 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 dishes such as bibimbap, gimbap, tteokbokki, japchae and kimchi . [11] In the Mahane Yehuda Market, new restaurants have emerged offering a variety of kosher-certified international cuisines, including Georgian, Lebanese, American, South American, and more. [20]
In 1992, the Tower of David museum held an innovative food exhibition named Ta-Arucha, curated by renowned food writer Sherry Ansky. [33] 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. [33]
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. [34] [35] Originally held at Ben Hinnom Valley Park, in 2024 the venue was relocated to Armon HaNatsiv park. [36]
A knish or is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried.
Kugel is a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.
Bourekas or burekas are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine. A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry, depending on the origin of the baker.
Sabich or sabih is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. It is a staple of Israeli cuisine.Its ingredients are based on a traditional quick breakfast of Sephardic Jews. Sabich is sold in many businesses throughout Israel.
Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Israel, and the United States.
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Mahane Yehuda Market, often referred to as "The Shuk", is a marketplace in Jerusalem. Popular with locals and tourists alike, the market's more than 250 vendors sell fresh fruits and vegetables; baked goods; fish, meat and cheeses; nuts, seeds, and spices; wines and liquors; clothing and shoes; and housewares, textiles, and Judaica.
Joan Nathan is an American cookbook author and newspaper journalist. She has produced TV documentaries on the subject of Jewish cuisine. She was a co-founder of New York's Ninth Avenue Food Festival under then-Mayor Abraham Beame. The Jerusalem Post has called her the "matriarch of Jewish cooking".
Haminados, also known as huevos haminados, chaminados, or braised eggs, is a traditional Sephardic Jewish dish popular in Israel. These eggs are cooked for a long time, resulting in red-brown whites and darkened yolks. The name is derived from the Hebrew word "ham," meaning "hot," reflecting the dish's preparation method.
Kubbeh, also known as kubbe, is a family of dishes of Iraqi Jewish, and Assyrian origin that are also popular in the Levant, and consist of a filled dumpling soup, with a wide array of fillings and soup broths. Once almost exclusively made at home by members of the Iraqi and Assyrian communities, since the early 20th century the popularity of the dish has expanded to Israelis of all backgrounds. It is commonly served in restaurants across Israel, most notably in the Machane Yehuda market in Jerusalem.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
Jerusalem mixed grill is a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.
Macaroni Hamin is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem. It consists of macaroni, chicken, potatoes and spices. Traditionally Macaroni Hamin is slow-cooked overnight before Shabbat. Similar to other dishes prepared in communities of Jewish Sephardic and Iraqi origin haminados eggs can be added. Macaroni Hamin is still eaten by Sephardic Jews who have origins inside the Old City of Jerusalem.
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
Kugel Yerushalmi, also known as Jerusalem kugel, is an Israeli kugel originating from the local Jewish community of Jerusalem in the 1700s. The dish is served on Shabbat and holidays.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.