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).
Dishes in Jerusalem feature fresh, seasonal Mediterranean ingredients, with a strong emphasis on vegetables, fruits, olive oil, and herbs. Street food is a prominent aspect of the culinary scene, thriving in markets such as the Mahane Yehuda Market and the Arab souk of the Old City. Modern Jerusalem caters to a global palate, with a growing number of restaurants offering international fare alongside traditional dishes.
Jerusalem has several distinctive dishes, including the Jerusalem bagel, a long, oval-shaped bread typically topped with sesame seeds and served with za'atar; Jerusalem mixed grill, a dish made from chicken hearts, spleens, and liver mixed with bits of lamb and fried with onions and spices; and kubbeh, a type of dumpling made from bulgur or semolina filled with minced meat served in soup. Sephardic classics such as bourekas (savory pastries), biscochos (cookies), sofrito (a meat stew), orez shu'it (rice and beans), makaroni hamin (slow-cooked pasta), and pastelikos (meat-stuffed pastries) are also prevalent. Additionally, Ashkenazi Kugel Yerushalmi, a traditional noodle casserole, and Middle Eastern staples like hummus, falafel, shawarma, and knafeh, are integral to Jerusalem's culinary identity.