Cuisine of Jerusalem

Thecuisine of Jerusalemreflects thelong historyofJerusalemas a crossroads of cultures and religions. Millennia of trade, conquest, and migration have resulted in a unique fusion of culinary traditions, with significant influences fromJewish(predominantlySephardic) andLevantine Arab cuisine(especiallyPalestinian).
Dishes in Jerusalem feature fresh, seasonalMediterraneaningredients, with a strong emphasis on vegetables, fruits,olive oil, and herbs.Street foodis a prominent aspect of the culinary scene, thriving in markets such as theMahane Yehuda Marketand theArab soukof theOld City. Modern Jerusalem caters to a global palate, with a growing number of restaurants offeringinternational farealongside traditional dishes.
Jerusalem has several distinctive dishes, includingka’ak-al-quds(Jerusalem bagel), a long, oval-shaped bread typically topped with sesame seeds and served withza'atar;Jerusalem mixed grill, a dish made from chicken hearts, spleens, and liver mixed with bits of lamb and fried with onions and spices; andkubbeh, a type of dumpling made from bulgur or semolina filled with minced meat served in soup. Sephardic classics such asbourekas(savory pastries),biscochos(cookies),sofrito(a meat stew),orez shu'it(rice and beans),makaroni hamin(slow-cooked pasta), andpastelikos(meat-stuffed pastries) are also prevalent. Additionally, AshkenaziYerushalmi Kugel, a traditional noodle casserole, and Middle Eastern staples likehummus,falafel,shawarma, andknafeh, are integral to Jerusalem's culinary identity.
There are literary and archaeological remnants that shed light on theIsraelite cuisineof ancient Jerusalem. InSamuel II,Davidis said to have distributedashishim, lentil pancakes, among the city's inhabitants.Archaeological findings reveal traces ofvanilladiscovered 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 theOld World.Abundant fish bones from the Iron Age suggest that fish, likely preserved rather than fresh due to the city's distance from theMediterraneancoast, were sold and consumed in the city. TheBooks of Chronicles,Zephaniah, andNehemiahalso mention a "Fish Gate" in the city.In theOphelarea, large storage jars used for storing flour, oil, and honey were found in a structure destroyed duringNebuchadnezzar's siegein 587 BCE. Apithoswith a palm tree inscription indicates that some jars containeddate honey.Additionally, the earliest archaeological evidence ofcitrusfruits in the Middle East dates back to the 5th and 6th centuries BCE, discovered in theRamat Rachelarea.
InCrusader times,Queen Melisendeestablished 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.
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.Various types of bread, includingkmaj(a pocket bread similar topita, with a name of Persian origin),mawi(pancakes made from wheat, semolina, and water),sammun(bread rolls),simid,tannuri, andtabbuni, were produced by bakeries, which often baked multiple times a day to meet the high demand.Records from Jerusalem's Islamic court in the 17th century provide additional details about breads and baked goods available at the time, includingkmaj,ka'ak(sesame bagels), andaljerk(a loaf filled with dates, cheese, and herbs, today known asmaruk).Obadiah of Bertinoro, who visited Jerusalem in the late 15th century, described findinggrapeslarger than those inRomagna, Italy, and noted the sale ofgrape syrup.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 ofgrape syrup.
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 fromSephardic,Musta'arabi, andAshkenazibackgrounds. 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.A significant role in shaping this culinary landscape was played by Sephardic Jews, descendants ofthose expelled from Spain, who arrived from theOttoman Empirein the 17th and 18th centuries. Their influence led to a predominantlySephardic characterin the city's food culture.
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 fromTurkey,Syria, theBalkansandNorth Africa. The arrival of Jews from the Maghreb in the 1840s, and later fromIran,Bukhara,Yemen, andKurdistanin the late 19th and early 20th centuries, introduced new culinary influences. Each group brought unique ingredients and cooking techniques, further enriching Jerusalemite cuisine.
In the post-World War IIera and following the establishment of theState 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 asPalestinian traditions.Today, it reflects a fusion of ancient recipes and modern culinary practices.
Following the1967 War, there was an influx ofPalestinian laborersfrom the West Bank. The number of Palestinian restaurants in Jerusalem increased, andEast Jerusalembecame a popular area for hummus restaurants.
Ka’ak-al-qudsis a traditional Palestinian bread with a unique oval shape.A specialty of Jerusalem, it may have been influenced by theOttoman Empire.According toJanna Gur, it is thought thatka’ak-al-qudsbecame popular among Israelis after theSix-Day War, after which it was also known as the Jerusalem bagel.Lighter than the North Americanbagel, it is baked but not boiled.Topped with sesame seeds, it is often eaten withza'atar, falafel, or hard-boiled eggs.In theOld City, it is sold by Palestinian street vendors and bakeries—some of which are over 100 years old.Some Palestinians claim thatka’ak-al-qudstastes best when made in Jerusalem,so it is often brought as a gift for people living elsewhere.
Adate-filled bread calledmaaruk, enriched with eggs and given a yellow hue fromturmeric, can also be found in the Old City.TheYemenite Jewishcommunity introducedjachnunto the city, and it became a staple in the local diet.At Mahane Yehuda Market,challah, a braided bread traditionally made for Shabbat, andbourekas, a savory filled pastry of Sephardic origin, are sold.
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 inOrthodox Jewishcommunities, is characterized by its rich, peppery, and sweet taste.The dish may trace its origins to the 19th century, when Ashkenazi Jews broughtkugelto Jerusalem, adapting its ingredients to local availability by incorporating caramel and a Sephardic-influenced sharpness.Yerushalmi kugel can be served warm or cold, and reheated multiple times, making it a popular choice forShabbat,when it is commonly served atkiddushor as a side dish accompanyingcholent.
Kubbeh, a dumpling soup ofIraqi Jewishorigin, 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 smallKurdish Jewishcommunity, began appearing in simple eateries aroundMahane Yehuda market, and gradually became popular among a wider audience.The dish is served at restaurants such as Azura, Morduch, Ima and Rachmo.Popular versions includekubbeh hamusta, a sour soup,andkubbeh selek, made with a red beet broth.
Jerusalem mixed grillis a dish believed to have originated from the Mahane Yehuda Market. It consists of chicken thighs, hearts, and livers cooked withbaharat, a Middle Eastern spice blend typically containingcinnamon,allspice,coriander,black pepper,cardamom, andcloves, 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 apita.
Another popular dish in Jerusalem issofrito, a stew ofSephardic Jewishorigin. Beef sofrito, a mixture of beef, potatoes and spices, is served in places such as AzuraandBarood.Azura, a renowned family restaurant in the Mahana Yehuda Market, often hailed as one of the country's finest "workers' restaurants",serves alongside sofrito other traditional dishes such askubbehand lung stew.Barood, located within the historic Feingold courtyard and established in 1995, is agastropubknown for its Sephardic cuisine, which also includespastelikos, boycosandleek fritters.
Makaroni haminis a Jerusalemite variation ofhamin(comparable to the Ashkenazicholent), a slow-cooked stew traditionally served on Shabbat. This dish incorporates pasta (usuallymacaroniorbucatini), alongside chicken.
In theOld City of Jerusalem, several popularhummuseateries draw crowds, including Abu Shukri, Lina, Abu Kamal, and Arafat.Abu Shukri, whichYotam OttolenghiandSami Tamimicall "a famous hummus spot" in the area,is known for its hand-prepared hummus, also offers dishes likemsabbaha(whole chickpeas mixed withtahini) andful(spiced fava beans). Due to limited seating, it's common to find locals lining up for takeaway breakfasts.The Butchers' Market is home to Kebab Abu Shaheen, akebabrestaurant managed by descendants of a Turkish Muslim family believed to have founded the establishment during theOttomanperiod.
Traditional Palestinian desserts sold in Jerusalem sweet shops include helbeh and hareeseh, both made from semolina cakes.Another Palestinian dessert,knafeh, is made with melted cheese and pastry dough.One well-knownknafehshop is Jafar Sweets, established in 1951 in the Old City'sChristian Quarter.
In 2017, the firstkosherknafehshop, Ir David, opened in theMahane Yehuda Market, quickly gaining popularity and inspiring the establishment of additional kosher knafeh shops.Rugelachis also popular, notably at Marzipan, a bakery known for its gooey chocolate version of the pastry, which attracts large crowds.
Café Kadosh, situated in downtown Jerusalem, is renowned as one of Israel's most popular and long-standing bakeries.Established in 1967, this family-run establishment has earned acclaim for its classic European-style baked goods and dairy cuisine.The café is also notable for itssufganiyotduring the Jewish holiday ofHanukkah, which attract large crowds each year.
In 2023,The Jerusalem Postreported that a number of ice cream parlors had opened in the preceding decade.
Alongside traditional Jerusalemite cuisine, an increasing number of restaurants in Jerusalem offer international fare. Notable examples include theAustrian Hospicein the Old City, renowned for serving Austrian specialties like veal schnitzel andapple strudel. In the Jewish Quarter, a Korean restaurant offersKorean dishessuch asbibimbap,gimbap,tteokbokki,japchaeandkimchi.In the Mahane Yehuda Market, new restaurants have emerged offering a variety of kosher-certified international cuisines, includingGeorgian,Lebanese,AmericanandSouth American.
In 1992, theTower of David museumheld an innovative food exhibition namedTa-Arucha, curated by renowned food writer Sherry Ansky.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-personfood toursin the Old City and Mahane Yehuda Market.
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.Originally held atBen Hinnom Valley Park, in 2024 the venue was relocated toArmon HaNatsivpark.
In 2017, Palestinian chefIzzeldin Bukhariestablished Sacred Cuisine, a company that organizes food tours, supper clubs, cooking classes, and other events centered on vegetarian Palestinian cuisine in Jerusalem.One of his most popular tours explores the Old City and features foods likehummus, kras beid,freekeh,za'atar,mutabbaq,andhalva.