Breaking Borders: Kashmir Pictures
Journalist Mariana van Zeller and chef Michael Voltaggio travel to the beautiful countryside of Kashmir. They learn about the conflict that threatens its existence: to be part of India, part of Pakistan or its own independent state.
ShawarmaDelicious Middle Eastern spices are infused into either lamb, chicken, turkey, beef or veal, and then the meat is slow-cooked for nearly 24 hours to create shawarma. The most popular ways to eat shawarma are in a gyro or with flatbread (aka taboon bread). Find shawarma at countless places in Jerusalem, including Hamarosh and Moshiko. 960 1280
FalafelThe falafel, made of fava beans and/or chickpeas (aka garbanzo beans), is extremely good and healthy. It's normally topped with a variety of ingredients, including tahini, cucumbers, tomatoes and more. Almost always sold alongside shawarma, falafel has found its way to the West, quickly becoming a go-to for a quick meal in large cities such as New York City and Washington, DC. 960 1280
RugelachThis gem is made of yeast-leavened, sour cream or cream cheese dough that’s filled with some of the sweetest combinations around: raisins, walnuts, cinnamon, chocolate, marzipan, poppy seeds or fruit preserves. When in Jerusalem, try rugelach at the popular Marzipan Bakery. 960 1280
A tasty treat similar to its Italian cousin, the pretzel, beigeleh (or ka'ak in Arabic) is rolled-up dough covered in sesame seeds and served with an herb packet of za'atar for dipping. Beigeleh is sold on the streets in the Christian and Muslim quarters of Jerusalem's Old City.
Related: Jerusalem's Dome of the Rock
MusakhanIncredible flavors, along with a tasty bird, top a piece of taboon bread for musakhan. Cardamom, black pepper, olive oil and onions — to name a few of the ingredients — make this dish very tasty. Enjoy it from vendors in the Muslim Quarter or at Philadelphia Restaurant in East Jerusalem. 960 1280
HummusUsually served with taboon bread, hummus consists of ground chickpeas (aka garbanzo beans) with sesame seeds, olive oil, lemon and garlic. The Middle Eastern staple comes with almost every dish. New twists on traditional hummus include adding eggplant, sun-dried tomatoes, figs, spinach, feta and countless other combinations. 960 1280
SachlabSachlab, a pudding-drink made from a certain orchid plant, is served hot and enjoyed with coconut shavings, nuts and cinnamon. If you're up for trying something new, sample sachlab at the 24-hour Mifgash HaSheikh café. 960 1280
Served a variety of ways (e.g., shawarma), lamb is a staple meat in Jerusalem. Enjoy it slow-cooked at Darna, a fine-dining Moroccan restaurant in Jerusalem.
Related: Moroccan Goat Tagine