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Matters of taste: Jerusalem

Jerusalem’s hottest restaurant is combining the traditions of Israel’s many immigrant groups into a new fusion cuisine

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…

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