Israeli Food A Virtual Culinary Tour in Jerusalem Link to Map
Independence day
Caveat: Kosher Restaurants Basic Kosher rules: ● Can’t eat dairy products and meat products together. Everything else (including fish) is called “Parve” and can be combined with either dairy or meat. ● No pork, no shellfish. Kosher Restaurants (and many other venues) are closed on Sabbath, which is roughly from sunset Friday till sunset Saturday. Check before you go!
Mahane Yehuda Market Halva: Confection made of sesame seeds. Very sweet! Olives: Feel free to try some before buying
Martsipan Bakery Rogalach Sweet pastry with chocolate or cinnamon Burekas Balkan savory pastry with various fillings such Turkish Burekas as potatoes, cheese, Served with tomato mushrooms etc. sauce, hard boiled egg. The shape usually implies the filling.
Around the Market Nahla’ot The Iraqi market
Hummus Basics Hummus Cooked chickpeas T’hina Olive oil Parsley Hard boiled egg Pickles Onion Pita “Fool” beans
Pinati Serving Hummus, Kube (recommended) and other Israeli food Kube: Semolina dumplings filled with ground beef (coming mainly from Iraq). Can be cooked in a soup or fried. Kube Hamusta (cooked in a lemony soup) Fried Kube Kube Selek (cooked in beet soup)
Babette Belgian Waffle, Hot Chocolate Perfect for a cool Jerusalem evening!
Tmol Shilshom A restaurant named after Agnon’s story features dining among books, and plates ornamented with quotes. It is located in Nahalat Shiv’a, the third Jewish neighborhood built outside the city walls in the 19 th century.
Lavan in the Cinematheque Nice restaurant with a great view of the old city walls from the balcony. The Cinematheque is a special cinema for quality films, not necessarily recent, including many Israeli and foreign films.
View from the Footbridge (above the Cinematheque) The old city walls, tower of David and Dormition abbey Mount Zion hotel YMCA and King David hotel Mishkenot Sha’ananim, the windmill and Yemin Moshe
Other Places to Eat in Jerusalem Ein Karem: A picturesque The German colony (Emek Refa’ village in the skirts of im street): An area with Jerusalem with some impressive old houses and plenty Christian sites. Nice to of eating options, mainly kosher. walk around, has several “Lev Smadar” cinema shows restaurants. quality movies in a friendly atmosphere. Gaza street: Several Nahalat Shiv’a: The third restaurants and bars neighborhood built outside along the street. The the city walls in the 19th prime minister’s century. Currently full of residence is at the high restaurants and bars, some end of the street. kosher and some not.
More Israeli food you should try (just ask Israelis you know) Falafel (obviously) Expect to be asked what you want inside the pita. Tomatoes Salad Spicy White Hummus cabbage Red cabbage Not in the picture: pickles etc. Don’t forget the T’hina on top!
Shawarma Pieces of meat (most commonly turkey or lamb) grilled on a vertical rotating spit, and shaved for serving. Served in a Pita or Lafa (which is like a wrap but thicker) with the usual toppings: Hummus, T’hina, vegetables and also fries.
Arab/Druze Food Baklawa: A very sweet desert of various shpaes and forms, usually made with phyllo dough, sugar, honey, rose Pita with Labaneh: Pita (an Arab water, nuts and version which is thinner and pistachios larger than regular Pita, and has no pocket) made on a round metal surface (Saj) over a fire and then rolled with Labaneh (sour soft cheese), olive oil and Za’atar (spice)
Stuffed Stuff Vegetables stuffed with rice and spices, with or without ground beef Stuffed cabbage (east European) Stuffed grape leaves (various origins) Stuffed pepper (various origins)
North African Origin Couscous: Cooked Semolina grains usually served with cooked vegetables Shakshuka: A dish made of eggs, tomatoes, onion and peppers. Usually served for breakfast or dinner with bread for dipping
Yemenite Origin Malawah (left) and Jahnoon (right) are both made of the same kind of dough, folded over and over to create thin layers. The Malawah is then fried or baked, while the Jahnoon is rolled and slow-baked in a pot. Both are served with tomato sauce, hard boiled egg and spicy sauce (s’hug). Jahnoon is a common dish for Saturday morning, since one can start cooking it before the Sabbath starts.
Eggplant! Israel is a heaven for eggplant lovers, as it is common in many dishes and served in many forms. It goes well with either Labaneh or T’hina (below), and is also common as a spread (called eggplant salad) with either T’hina, mayonnaise or by itself.
Summer Fruit in Israel
Bon Appetite!
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