Jerusalem’s hottest restaurant is combining the traditions of Israel’s many immigrant groups into a new fusion cuisineby Wendell Steavenson / March 23, 2011 / Leave a comment
Published in April 2011 issue of Prospect Magazine
Cooking up a storm: the open-plan kitchen at Machneyuda, in West Jerusalem
The funny thing about Israel is that you can’t find Jewish food anywhere. At least not Jewish food as I knew it: matzo ball soup, chopped liver, knish, pastrami on rye, blintzes, potato pancakes with apple sauce. This turns out to be American Jewish deli food, an inauthentic ethnic hybrid like spaghetti and meatballs (not to be found on the Italian peninsular) or chicken tikka masala (unknown on the subcontinent).
Instead, as I found on moving to Jerusalem, there is everything else. The Jewish market of West Jerusalem lies in the heart of Mahane Yehuda, a neighbourhood of alleys and balconies, squares and courtyards built by Zionist families in the late 19th century. There you can find 20 different kinds of soft white curd cheese next to tubs of marinating herring, violently pink cactus fruit and slender young asparagus, toothachingly sweet halva, pickled garlic and beetroot, mashed aubergine mezze, harissa, maple syrup, gloopy mayonnaisey potato-and-pea Russian salad, poppy-seed Danish pastries and French croissants. You can tell Israel is a nation of immigrants by the multitude of breads on sale: small puffed Lebanese-style pitta, Scandinavian toasts, fire-blistered Iraqi lavash, crusty sourdough loaves, dense black bread for Russians, sweet soft plaits of challah for the Sabbath and oval loops of white sesame bread known as Jerusalem bagels.