The people of Jerusalem are justifiably proud of their ineluctable cuisine
with multifaceted cultural mosaic contributing to a dazzling array of foods
reminiscent of the gastronomical delights of the 1,001 Arabian Nights.
Probably, one factor contributing to the incredibly rich variety of foods and delicacies available is that because traditionally housewives would not be working outside the home, they have plenty of time to indulge in culinary experiments, some verging on the fantastic. Would a working (or housebound) women in a Western society have the time or forbearance to sit down and set about scouring or hollowing a score of zucchinis, without puncturing the skin or wrecking it? And then push the stuffing inside them, one by one? What about the onerous task of kneading the dough needed for baking baguettes or bagels and their succulent derivatives? In societies driven by the desire to "succeed", and the concomitant push to rush, and get where they are headed, faster, there can be no allowances made for such luxuries. Just pop a prepackaged frozen dinner in the oven, or throw a steak on the barbie, and call it a feast. In Jerusalem, as in other parts of the Middle East, the business of preparing food is of more paramount importance. And the results of all those efforts are dazzling indeed. From the humble fare of "falafel" to the royal banquet of a "mansaf", to the stuffed pigeons - which you can find at only one place in the Old City of Jerusalem, offered by the Arab apprentice who inherited the secret from his Greek patron and chef - you have a choice of limitless possibilities. One thing that sets these foods apart is the fact that the main ingredients are inevitably fresh. In spring, there is an over abundance of succulent fruits and nutritious vegetables, trucked in daily from the fertile fields of the growers. (Two special treats worthy of mention are Jericho oranges and "mistkawi" apricots, which make only a brief appearance, and are considered a royal luxury). The "souk" (market) is only a stone's throw away, and if a housewife needs anything from there, she an always pop down there or have someone get her what she needs. Depending on how strong your stomach is, here's a menu of the most popular dishes of the Old City of Jerusalem, not in any particular order: some of these are only seasonal .
Armenian Jerusalem
a
vegetarian's
salad
paradise.
A
rich
mixture
of
burghul,
parsley,
tomatoes,
onions
(but
no
garlic),
l
emon
and
sometimes
cucumbers,
bathed
in
a
thin
lake
of olive oil.
wafer
thin
pastry
square
filled
with
cheese
and
sprinkled
with
syrup
(mainly
sugar
boiled
in
water)
-
only
at
Zalatimo's,
near
the
Church
of
the
Holy
Sepulchre.
And
if
he
is
in
a
happy
mood,
the
old
man
will
show
you
the
archeological
wonder
behind
his
shop.
a
dessert,
too
sweet
for
some,
a
layer
of
cheese,
noodles
and
nuts
spread
in
a
circular
tray,
again
with
a
topping
of
syrup
-
the
best
purveyor?
Ja’afar.
close
to
the
Damascus
Gate.
Partaking
of
this
exquisite
delicacy
is
the
epitome
of
a
gourmet’s culinary delight.
a
paste
made
from
chickpeas
and
tahina,
with
garlic
embedded
in
the
mixture,
sprinkled
with
parsley
and
libated
with
olive
oil.
Some
connoisseurs
like
it with minced meat spread on top.
a
variety
of
hummos,
with
whole
chickpeas
swimming
in
olive
oil.
Sometimes,
fried
minced
lamb
and
pine
seeds
are
spread
on
top.
Zalatimo,
near
the
Holy
Sepulchre, is the only one who makes it.
(halab
-
Aleppo)
-
little
cakes
(shaped
like
a
computer
mouse),
stuffed
with
walnuts
and
spices,
the
private
domain
of
the
Kaghakatsi
Armenians
of
the
Old
City,
and
only
during
the
Christmas/New
Year
week,
available
only
around
Christmas
and
the
New
Year.
Topped
with
specially
concocted
fluffy
"cream."
a
barbeque.
There
are
various
ways
of
preparing
this
kingly
f
east,
but
predominantly
it
is
a
mixture
of
minced
lamb
and
beef,
garnished
with
shredded
onion
(and
sometimes
garlic),
and
parsley, along with various spices.
baked
minced
meat
pie.
Various
thicknesses
and
styles.
Commonly
lamb,
with
onions,
garlic,
parsley and spices.
stuffed
pigeons,
available
only
at
the
new
Costa's,
near
the
Khan,
off
the
Christian
Quarter.
The
pigeons are said to be bred in Hebron
a
typically
Bedouin
banquet,
chunks
of
lamb
buried
in
mounds
of
rice
(rich
in
oil).
Taken
with
yogurt.
Traditionally,
eaten
with
the
hands.
chicken
grilled
in
olive
oil
and
wrapped
in
pita
bread.
The
most
famous
restaurant
offering
this
is
at
Na'oom, in Ramallah.
spiced
raw
block
of
beef,
best
eaten
sliced
t
hin.
Wrapped
in
chaman
paste.
Bastermah
is
a
king's
delight - but it oozes off the pores!
an
Ouzo
cousin,
best
mixed
with
water.
But
it
can
also
be
added
to
Coke - an anathema to real Arak aficionados.
Any
vegetable
that
can
be
cored
or
scoured,
and
stuffed
either
simply
with
a
mixture
of
rice,
tomatoes
and
spices
(for
vegetarians),
or
with
minced
lamb added, cooked in a tomato paste "soup.
"
ringed
bagel
studded
with
sesame
seeds,
usually
eaten
with
cheese
or
dipped in "za'atar" (thyme)..
prepared
mainly
by
the
Kaghakatsis
during
the
Christmas/New
Year
week.
Basically,
onion
and
spices
embedded
into
a
paste
of
chickpeas
and
potatoes,
tied
up
in
a
bundle,
and
boiled.
Taken
with olive oil and lemon.
only
during
Ramadan.
Little
pies
stuffed
with
cheese
or
walnuts
and
spices, and dipped into a syrup.
needs
no
introduction
-
both
Arabs
and
Jews
claim
they
came
up
with
it
first.
Round
balls
of
seasoned
chickpea
paste
fried in very hot oil.
vine
leaves
wrapped
around
a
mix
of
rice,
minced
lamb,
onion,
parsley,
spices.
The
vegeterian
variety
(sans
meat) is cooked with olive oil.
Any
vegetable
that
can
be
cored
or
scoured,
and
stuffed
either
simply
with
a
mixture
of
rice,
tomatoes
and
spices. Cooked in tomato sauce.
“mutabbaq” at Zalatimo’s
