In honor of Yom Yerushalayim – Jerusalem Day – this episode looks at four different foods, all of which have the word Jerusalem as part of their names. I also explore the cuisine of Jerusalem in general, and by extension, that of Israel overall.
Interview: Joe Korson
Episode Notes
“Kurdistan” – A geographical region, not a country, stretching across parts of northwestern Iran, northern Iraq, southeastern Turkey, and northeastern Syria.
“Makluba” – A elaborate Leventine Arab dish combining rice with vegetables and chicken (or other meats) that is arranged in a specific manner within the pot in which it cooks, and then is served by inverting the pot on a platter to display the attractive food.
“Shifka” – Small, light-green pickled chile peppers.
“Shishlik” – Grilled pieces of meat, sometimes cooked on a skewer. As opposed to kebab, which is made of ground meat that is flavored and wrapped around a skewer.
“Yom Yerushalayim” – Jerusalem Day. An Israeli holiday that celebrates the reunification of Jerusalem during 1967’s Six Day War.
Sources and links:
II Samuel 5:7
My Rebuttal of Reem Kassis’ Claims
This Wikipedia entry (in Hebrew) mentions how multiple places all claim to have first invented Meorav Yerushalmi.
On Bal Tashchit and its origins in the Torah.
About the previous wave of French Jewish immigrants to Israel.
Ishtabach restaurant, home of the Shamburac.
Four Jerusalem-Named Foods. Share it with Four People!