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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 ) and Levantine Arab cuisine (especially Palestinian ).
Particularly in Jerusalem, they continued to develop their culinary style, influenced by Ottoman cuisine, creating a style that became known as Jerusalem Sephardi cuisine. [10] This cuisine included pies like sambousak , pastels and burekas , vegetable gratins and stuffed vegetables, and rice and bulgur pilafs , which are now considered to be ...
This page is subject to the extended confirmed restriction related to the Arab-Israeli conflict. Part of a series on Jews and Judaism Etymology Who is a Jew? Religion God in Judaism (names) Principles of faith Mitzvot (613) Halakha Shabbat Holidays Prayer Tzedakah Land of Israel Brit Bar and bat mitzvah Marriage Bereavement Baal teshuva Philosophy Ethics Kabbalah Customs Rites Synagogue Rabbi ...
Jerusalem mixed grill—originating in Jerusalem, [1] a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia; Kubba seleq—stew or soup made of beet; Merguez—a spicy sausage originating in North Africa, mainly eaten grilled in Israel
Sephardic Jews arriving in Jerusalem from Ottoman lands during the 17th and 18th centuries introduced their cuisine to the city. Consequently, the cuisine of Jerusalem is predominantly Sephardic, featuring dishes such as slow-cooked meat stews, stuffed vegetables, and a variety of savory pastries, including pastelitos, borekitas, and biscochos.
Kugel Yerushalmi (Hebrew: קוגל ירושלמי, romanized: kugl yerushalmi), also known as Jerusalem kugel, is an Israeli kugel originating from the local Jewish community of Jerusalem in the 18th century. The dish is served on Shabbat and on Jewish holidays. [1]
This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East. Sephardim are a subgroup of Jews originating in the Iberian Peninsula (modern Spain and Portugal). After being expelled from Spain and Portugal, they resettled in the Mediterranean basin, most prominently in Turkey, Greece, Morocco and Algeria.
The cuisine of the Ottoman Empire—which incorporated Palestine in 1516—was partially made up of what had become, by then a "rich" Arab cuisine. After the Crimean War, in 1855, many other communities including Bosnians, Greeks, French and Italians began settling in the area especially in urban centers such as Jerusalem, Jaffa and Bethlehem.