Jerusalem’s central status in the endeavors, dreams, and lives of Jews, Christians, and Muslims has made it a lodestone for generations. Each ethnic and religious community that arrived in Jerusalem brought with it the culinary traditions and cuisine of their region and heritage. 

Jerusalem’s Jewish kitchen features a diversity of dishes, like kubbeh hamusta and Sephardic pastelicos, from disparate origins that encountered local traditions and ingredients. The recipes in this collection come from local chefs, home cooks, and “Schmaltz” author Shmil Holland. 

This recipe collection is part of Asif’s inaugural exhibition “A Room of One’s Own: Nechama Rivlin.”